材料:
免治牛肉3兩
菠菜茸杯1/2杯
番茄2隻(去皮切粒)
上湯3杯
蛋或蛋白1隻
紹酒少許
生粉(拌水)1湯匙

牛肉醃料：
鹽1/2茶匙
生抽、生粉各1茶匙
水4湯匙
糖少許

調味：
鹽·胡椒粉少許
糖1/2茶匙

做法：
01 牛肉加醃料留用。
02 燒熱油，炒番茄粒，灒酒後放入上湯。
03 煮滾後加入牛肉及菠菜(或用青豆2湯匙)。再煮滾,加調味，生粉水，蛋，即成。

Ingredients:
4oz/100 gm. minced beef
1/2 cup of spinach
finely chopped or 2 tsps peas
2 tomatoes (Peeled and cut into cubes)
3 cups/750 ml.chicken stock
1 beaten egg or 2 egg whites
1 tsp Shao Hsing wine
1 tsp cornflour mixed with 1~1/2Tbsp. water

Marinade for Minced Beef:
1/2 tsp. salt
Pinch of sugar
1 tsp. light soya sauce
1 tsp. cornflour
4 tsps. water

Seasoning
Salt & pepper to taste
1/2 tsp sugar

Method:
01 Mix beef with marinade and set aside for about l0 minutes.
02 Heat a little oil in pan and fry tomatoes. Splash in wine and add stock. Bring to the boil and add beef and chopped spinach or peas.
03 When the soup comes back to the boil, thicken with cornflour solution and add beaten egg. Adjust seasoning and serve hot.

材料:
蓮藕1斤
紅豆4兩
陳皮1片
牛?12兩
鹽適量

做法:
01 蓮藕洗淨，去皮，切件。
02 將大約6杯水放入煲內，煮滚後放入所有材料，加蓋用慢火煲大約3小時，加入適量鹽調味即成。

Ingredients:
1 1/4 1b/570 g.lotus root
5 oz/130 gm. red beans
1pc. dried orange peel
16oz/450 gm. shin of beef
Salt to taste

Method:
01 Wash and peel lotus root and cut into pieces, Wash red beans,orange peel and beef bring about 6 cups of water to the boiland add all the ingredients.
02 Simmer for about 3 hours until the beef is tender. Adjust seasoning and serve.

材料
銀魚乾1兩
唐生菜12兩
薑2片(切絲)
油2湯匙

調味料
鹽1茶匙

做法
01 唐生菜及銀魚乾分別洗凈，瀝乾水分。
02 燒熱鑊下麻油1湯匙，下薑絲及銀魚乾炒香，盛起。
03 原鑊下麻油1湯匙，放入唐生菜炒勻，下調味料炒片刻至菜熟，把唐生菜上碟，鋪上銀魚乾即成。

Q:銀魚乾炒後，口感會很乾硬？
A:因唐生菜的水分多，银魚乾不會乾硬。

Ingredients
38g dried anchovies
450g Chinese lettuce
2 slices ginger (finely shredded)
2 tsps sesame oil

Seasoning
1 tsp salt

Method
01 Rinse the lettuce and dried anchovies separately. Drain well.
02 Heat a wok and add 1 tbsp of sesame oil.Put in the ginger and dried anchovies.Stir fry until fragrant.Set aside.
03 In the same wok, add 1 tbsp of sesame oil. Stir fry the lettuce briefly. Add seasoning and stir fry until done. Arrange the lettuce on a serving plate. Put the anchovies and ginger mixture over the bed of lettuce. Serve

Q: Do dried anchovies taste hard and dry in stir-fries?
A: As the Chinese lettuce has high water content. the dried anchovies would not be too hard.

材料
煙肉2塊
新鮮茶樹菇4兩
唐芹菜2棵
豆乾1塊
蒜肉3粒
红辣椒2隻(切條)

調味料
生抽2茶匙
糖半茶匙
水2湯匙
調匀

做法
01 唐芹菜去鬚根、留菜莖（去掉葉），洗凈，切段。
02 茶菇洗淨，切段；豆腐切條；煙肉切片。
03 熱鑊下1湯匙，下煙肉炒至微黃，下蒜肉炒香，加入茶樹菇、豆乾及調味料炒片刻，留後加入唐芹菜及红椒炒匀，待汁液收少即成。

Q:如何令整道菜增添香氣?
A:重點在於先炒香煙肉，或可灒酒拌炒。

Ingredients
2 strips smoked bacon
150g fresh Southern poplar mushrooms
2 sprigs Chinese celery
1 piece dried beancurd
3 cloves garlic
2 red chillies(cut into strips)

Seasoning
2 tsps light soy sauce
1/2 tsp sugar
2 tsps water
mixed well

Method
01 Cut off the roots and the leaves of the Chinese celery.Use only the stems for this dish.Rinse well and cut into short lengths.
02 Rinse the mushrooms and cut into short lengths.Cut the dried beancurd into strips.Cut the bacon into pieces.
03 Heat a wok and add 1 tbsp of oil. Put in the bacon and fry until lightly browned. Stir fry garlic until fragrant. Add mushrooms, dried beancurd and seasoning. Stir for a while.Lastly add Chinese celery and red chillies Stir well and cook until the sauce reduces. Serve.

Q:How do you make the dish more aromatic?
A:The key to this dish is that the bacon should be browned first before adding other ingredients. Besides, you may sprinkle some wine in the stir-frying process.

材料
鯇魚腩半斤
薑8片
葱4條(切段)

醃料
花雕酒或紹酒1湯匙

調味料
老抽2茶匙
生抽2茶匙
糖半茶匙
水3湯匙
調匀

做法
01 鯇魚腩洗淨，洗去黑膜，切厚件，下醃料拌匀待片刻。
02 鯇魚腩蘸上少許乾粟粉，放入油鑊中煎至兩面金黃色，下薑片炒香，加入調味料至汁液濃稠，最後加入葱段炒匀即可。

Q:整個鯇魚腩的哪個部分最好吃?
A:鯇魚腩最好吃的是近魚骹的位置(魚腩上半部分)，特別肥美嫩滑。

Ingredients
300g grass carp belly
8 slices ginger
4 sprigs spring onion (cut into short lengths)

Marinade
1 tbsp Huadiao wine or Shaoxing wine

Seasoning
2 tsps dark soy sauce
2 tsps light soy sauce
1/2 tsp sugar
3 tsps water
mixed well

Method
01 Rinse the grass carp and remove the dark membrane on the inside. Cut into thick pieces. Add marinade and leave it for a while.
02 Lightly coat the grass carp pieces in cornstarch. Fry them in a wok with oil until golden on both sides Add ginger and stir fry until fragrant. Add seasoning and cook until the sauce thickens and reduces. Lastly add spring onion and stir well.Serve.

Q:Which part of the grass carp belly tastes best?
A:The part that is closer to the gill cover (i.e. the anterior half) tastes best because it is fattier and smoother.

材料
野菜12兩
蝦苗2湯匙
蟹柳6條
蒜肉3粒

調味料
生抽1茶匙
糖半茶匙
水3湯匙
調匀

做法
01 椰菜粗條，洗凈；蟹柳切段。
02 蝦苗用清水洗淨，瀝乾水分。
03 燒熱鑊下油2湯匙，下蒜肉及蝦苗炒香，拌入椰菜炒勻，加入調味料及蟹柳炒約3分鐘即可。

Q:蝦苗價相宜且量多，一次吃不完，餘下的蝦苗，怎辦?
A:餘下的蝦苗可蒸水蛋，或碎肉煮豆腐及白蘿蔔等，同樣美味。

Ingredient
450g white cabbage
2 tsps dried baby shrimps
6 imitation crab sticks
3 cloves garlic

Seasoning
1 tsp light soy sauce
1/2 tsp sugar
3 tsps water

Method
01 Coarsely shred the cabbage.Rinse well. Cut the crab sticks into short lengths.
02 Rinse the dried baby shrimps with water thoroughly. Drain well.
03 Heat a wok and add 2 tsps of oil Stir fry garlic and dried baby shrimps until fragrant. Add cabbage and stir well. Pour in the seasoning and crab sticks.Stir for about 3 minutes. Serve.

Q:Dried baby shrimps are cheap and I have to buy quite a lot each time. what should I do with the leftover?
A:You may use the leftover in steamed egg custard, or cook them with beancurd, white radish and ground pork. They are actually quite versatile and tasty.

材料
雲腿或金華火腿1兩
水東芥菜1斤
薑3片

獻汁
糖1/3茶匙
粟粉1茶匙
水2湯匙
調匀

做法
01 雲腿切薄片。
02 水東芥菜洗凈，切短度。
03 燒熱鑊下油1湯匙，下薑片及雲腿炒香，加入水東芥菜炒勻，加蓋煮約5分鐘，最后下獻汁煮滾即成。

Q: 水東芥菜與普通芥菜有何分别?
A: 水東芥菜的纖維幼細，故適宜快炒，吃出爽嫩的質感。

Ingredients
38g Yunnan or Jinhua ham
600g Shui-dong mustard greens
3 slices ginger

Thickening Glaze
1/3 tsp sugar
1 tsp cornstarch
2 tsps water
mixed well

Method
01 Slice the ham thinly.
02 Rinse the mustard greens and cut into short lengths.
03 Heat a wok and add 1 tbsp of oil.Stir fry the ginger and ham until fragrant. Add mustard greens and stir well Cover the lid and cook for 5 minutes. Lastly stir in the thickening glaze and bring to the boil. Serve.

Q:What is the difference between frying Shui-dong mustard greens and regular ones?
A:The Shui-dong variety is less fibrous than regular greens. That’s why they are preferred in stir-fries for the texture.

材料
番茄1個
皮蛋1隻
雞蛋4隻
葱粒1湯匙

調味料
生抽2茶匙
鹽3/4茶匙

做法
01 番茄去蒂，洗凈，切粒；皮蛋去殼，洗淨，切粒。
02 雞蛋去殼，加入葱粒及調味料拂勻。
03 燒熱鑊下油1湯匙，下番茄炒片刻，再加入皮蛋拌炒，傾入蛋漿，沿鑊邊注入油2湯匙，翻炒至蛋漿凝固即成。

Q:為何沿鑊邊注入油分?
A:令蛋漿不容易黏着。

Ingredients
1 tomato
1 thousand-year egg
1 tsp diced spring onion

Seasoning
2 tsps light soy sauce
3/4 tsp salt

Method
01 Remove the stem of the tomato. Rinse and dice it. Shell the year egg. Rinse and dice it.
02 Crack open the eggs.Add spring onion and seasoning.Whisk well.
03 Heat a wok and add I tbsp of oil Add diced tomato and stir fry briefly. Add thousand-year egg and stir further: Pour in the whisk egg mixture from step(2). Pour in 2 tbsps of oil along the rim of the wok. Stir until the egg is partly set.

Q: Why do you pour in the oil along the rim of the wok at last?
A: It prevents the eggs from sticking to the wok.

材料
馬鈴薯1個（約5至6兩）
蒜肉2粒

調味料
鎮江醋1湯匙
生抽半湯匙
五香粉1/4茶匙
糖半茶匙
調勻

做法：
01 馬鈴薯刨去皮，洗凈，刨幼絲，用水浸過薯絲面約1小時，瀝乾水分。
02 燒熱鑊下油2湯匙，下蒜肉炒香，加入薯絲炒片刻，傾入調味料炒約3分鐘，以芫茜裝飾即成。

Q:為何薯絲浸水才炒？
A:薯絲浸水後能去掉部分澱粉質，炒出爽滑的薯絲質感。

Ingredients
1 potato (about 190g to 225g)
2 cloves garlic

Seasoning
1 tsp Zhenjiang black vinegar
1/2 tsp light soy sauce
1/4 tsp five-spice blend
1/2 tsp sugar
mixed well

Method
01 Peel and rinse the potato Grate into fine shreds. Cover them in water for about 1 hour. Drain well.
02 Heat a wok and add 2 tsps of oil. Stir fry the garlic until fragrant. Put in the shredded potato and stir briefly. Add seasoning and stir fry for 3 minutes. Garnish with coriander.Serve.

Q: Why do you soak the shredded potato in water before stir-frying?
A:Soaking the shredded potato in water helps partly remove the starch, so that it tastes crunchy instead of soggy.

材料
合掌瓜10兩
冬菇4朵
瘦肉3兩
乾葱2粒(切片)

調味料
蠔油半湯匙
鹽1/3茶匙
胡椒粉少許
水半杯
調匀

獻汁
粟粉1茶匙
水3湯匙
調匀

做法：
01 冬菇去蒂，用水浸透洗凈，切絲；瘦肉洗淨，切絲。
02 合掌瓜去皮、去核、洗凈，切片。
03 熱鑊下油1湯匙，下瘦肉及冬菇炒匀，加入含掌瓜及調味料拌匀，加蓋煮7分鐘，拌匀下獻汁煮滾即成。

Q:合掌瓜去皮時，會釋出黏液，難以清洗，怎辦？
A:刨皮時，可戴上手套或隔著膠袋，有效隔絕黏液。

Ingredients
375g chayote
113g lean pork
4 dried black mushrooms
2 cloves shallot (sliced)

Seasoning
1/2 tbsp oyster sauce
1/3 tsp salt
ground white pepper
1/2 cup water
mixed well

Thickening Glaze
I tsp cornstarch
3 tsps water
mixed well

Method
01 cut off the stems of the black mushrooms. Soak them in water until soft. Rinse well and shred them. Rinse the lean pork and shred it.
02 Peel and seed the chayote. Rinse well and slice it.
03 Heat a wok and add 1 tbsp of oil Put in the lean pork and black mushrooms Stir well.Add chayote and seasoning.Mixfurther and cover the lid. Cook for 7 minutes stir in the thickening glaze and bring to the boil. Serve.

Q: When I peel the chayote, it gives some sticky substance which is hard to rinse off. What should I do?
A: Wear gloves when you peel it, or peel it in a plastic bag, so that the sticky substance doesn’t get in touch with your skin.