Food

主料A： 干香菇 3 0克， 草菇  75克， 银耳  (干) 30克， 榆黄蘑 (干) 30克， 黄耳  30克， 金菇 1包 胡萝卜 两汤匙 莲子/白果 6粒 小玉米 4条 辅料B ： 鲜腐皮 油菜心 4棵 麻油 调料C： 盐 1/8 茶匙 白砂糖15克， 蚝油 3 汤匙 生抽 2汤匙 料酒20克 麻油 1/2茶匙 青水 50ml 上汤 soak black funi, mushrooms until soft. cut off hard stalks, cut large pieces into small onces bring a pot of water to boil. Scald straw mushrooms and  black funi, mushrooms for 1 min. Drain Bring all ingredients of sauce to a boil. Put in ingredients A and stir-fry place 2 sheets of bean curds skin on a large bowl, one stacking on another. place ingredient A with sauce. wrap the infredients with bean curd skins.  invert the bean curd wrap on a steaming plate. Arrange the choy sum,  steam for 5 min. serve can thicken the sauce after steaming  1.水发香菇用清水洗净，大片的用斜刀片成两片，小的整用； 2.鲜草菇在圆面上切成十字花刀； 3.将水发黄耳、水发榆蘑用清水洗净，均切成片； 4. 净冬笋、胡萝卜用花刀法刻成蝴蝶花形； 5.然后再切成片，使每片都成蝴蝶状； 6.水发竹荪由中间剖开，切成5厘米的长条； 7.油菜洗净，剥去老帮，并将油菜心每片改刀切成两片；...

1. 皮蛋，咸鸭蛋分别切成小丁，彩椒洗净切丁； 2. 烧一锅开水，将苋菜放入烫一下捞出； 3. 锅烧热后倒油，下姜片，放入皮蛋和鸭蛋丁翻炒片刻； 4. 倒入高汤； 枸杞子 5. 汤沸后，倒入红椒丁； 6. 随后放入苋菜，拌匀后煮开，调入盐和胡椒粉/江鱼仔粉，最后撒上蒜末、炸江鱼仔即可。

四季豆 黑木耳， 红萝卜片，豆干，红辣椒，小玉米, small prawn  蚝油 2 table spoons, water half cup, salt and pepper, windmill flour solution Stir-fried Long Beans 长豆角 , 红萝卜，菜脯，红辣椒 虾米，鱼饼，豆干 蚝油 2 table spoons, 盐和胡椒粉, 料酒， 大蒜

Ingredients 2 eggs, bring to room temperature if chilled 6 halved egg shells of boiled water (water : egg = 1.5 : 1) soy sauce to taste sesame oil to taste Method Beat eggs, add cooled boiled water to egg and mix well. Strain the mixture through a sieve into a steam-proof dish. Or, you may remove the bubbles with a spoon. I’m less skillful in cleaning off the bubbles without discarding some egg juice at the same time. Therefore, using a sieve to me is more efficient. Set up  a rack with water in wok. You may need a higher rack that would suspend the dish above the water surface. Bring the water to a boil over high heat. Place the dish with beaten eggs on a rack, then top the dish with a flat plate. Cover lid; turn to low heat and steam for 15 minutes (the egg mixture in my dish is about 1.5cm thick). Open and check if the eggs are coagulated by gently shaking the dish. Having a plate-lifter and a towel shall help move the dishes easily. Top the steamed eggs with a d...

http://allrecipes.com/recipe/92462/slow-cooker-texas-pulled-pork/  Ingredients 1 teaspoon vegetable oil 1 (4 pound) pork shoulder roast 1 cup barbeque sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/4 cup light brown sugar 1 tablespoon prepared yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1 extra large onion, chopped 2 large cloves garlic, crushed 1 1/2 teaspoons dried thyme 8 hamburger buns, split 2 tablespoons butter, or as needed

材料: 蛋豆腐:3条, 香菇:4朵, 肉碎:50克, 辣椒:1个, 蒜末:1汤匙, 小葱:2支, 鸡蛋:1个， 蟹柳 ：6条 调味料: 郫县豆瓣酱:1汤匙, 糖:1汤匙, 蚝油:1汤匙, 麻油:2汤匙, 水:2汤匙 做法: 1.豆腐切圆块；香菇用水泡软,去蒂切成小丁；葱与辣椒切成碎末；鸡蛋打散；豆瓣酱剁细，与其它调味料一起倒入碗中搅匀. 2.锅中放1杯油,大火烧至八成热时,改成中火,将豆腐放下去炸成金黄色,捞起备用. 3.锅中留少许底油,将蒜末与葱白倒入爆香,加入香菇,辣椒,肉碎炒匀,淋入调味料,加入炸好的豆腐,翻匀后,熄火. 4.烧热铁板,倒入一汤匙油,将蛋液均匀的倒在铁板上,再将炒好的豆腐放在上面,撒上葱末即可.