1.Traditional Spring Rolls
1 piece of Spring Rolls
15 grams of Shredded Carrots
15g of Chinese Cabbage
15g of Dried Tofu,
15g of Diced Bean Curd
15g of Bean Sprouts
10g of Barbecued Pork
5g of Coriander
3ml of Cornstarch
5g of Peanut Powder
A moderate amount of Cooking Oil
1 Shred the carrots, cabbage and bean curd. Next, blanch. Then, let it cool before setting it aside for later.
2 Beat 1 egg with 3ml of cornstarch.
3 Heat up some cooking oil in the pan. After the oil boils, grab the handle of the pan and move it away from the flame. Next, add 2 tablespoons of egg remove the pan from the heat, and let the egg liquid gradually spread along the side of the pot
4 Fry the egg until it is cooked. Then, let it cool before cutting them into thin strips.
5 First pull the egg and use it to wrap the filling.
6 Fold the left and right sides of the dough toward the middle.
7 Finally, roll the spring rolls forward to form a long strip.
2.Stir-fried Tempeh with Dried Vegetables
40g of Tempeh
250g of Dried Vegetables
50g of Dried Tofu
1 Rinse the vegetables with water. Then, set them aside for later.
2 After dicing the dried tofu, stir fry them over medium-low heat. Then, add minced garlic and tempeh. Continue to stir fry.
3 Finally, add the dried vegetables, soy sauce, sugar, and chili. Stir fry for 2 to 3 minutes and the dish is ready to be served.
3.Spiced Pork Ribs Crisp
600g of Ribs
10g of Garlic
10g of Sweet Potato Powder
30ml of Soy Sauce
5g of Sugar
10g of Five-spice Powder
10g of Pepper 10g
1 Mix soy sauce, sugar, five-spice powder, pepper, garlic mash, water 60c.c. Stir evenly, and use as a marinade for short ribs for 1 hour.
2.Sprinkle the ribs in an even layer of sweet potato flour.
3 After heating up the oil pan, place the ribs in and fry for 10 minutes on medium heat. Then, turn to high heat for 3 minutes.
4 When the ribs are done, drain off the excess oil on the ribs and sprinkle pepper on top. The dish is now ready to be served.
A bowl of Water
A bowl of Chicken Broth
1 Cooked Chicken Thigh
A bowl of Shaoxing wine
1 Remove the bone chicken thigh. Then, chop them into small chunks.
2 Marinate the chicken in an equal amount of chicken broth, water, and Shaoxing wine overnight.
Tips: The ratio of water, chicken soup, and Shaoxing wine is 1:1:1. If the wine is too much, the chicken will become bitter.
5.Fresh Shrimp mixed with Snow Fungus
150g of Fresh Snow Fungus
80g of Ground Pork
10g of Spring Onion 10g
3g of Coriander
40g of Lemongrass 40g
30g of Red Onion
2 Small Tomatoes,
80g of Cold Dressing
1 Wash the shrimp and remove the skin. Then, cut open the back and soak in ice water for later use.
2 Blanch the minced pork. When they are about to be cooked, scoop them up and drain off excess water before setting it aside for.
3 Tear the fresh snow fungus into a small flower shape. Then, blanched them slightly in hot water before scooping them up. Next, soak the fungus the ice water and set aside for later.
4 Cut lemongrass into thin slices. Next, mix them well with shredded shallots, small tomatoes, chopped coriander and green onions. Then, add in the shrimp and mixed pork. The dish is now ready to be served.