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Ingredients:
Tomatoes(2''diam eter)
% t.
Black pepperpower
jqC
Oil
3 taz.
lr
Smallsllrfmp (slzelled)
Waterchestnuts(chopped)
2 f.
2 T2
Sugar
Soysauce
l :F:
1 t.
1 T.
2 F.
;FJ C
ffater
Procedure:
1. Chop the shrim p and ground pork finely Put into a bowl.Add chopped water chestnuts,
wiae,satt sclyu lltx ,ciztd w aterund black pepper M ix w d l.
2. Blanch the tom atoes Cut each tom ato in halfthrough itgcenterlengthwise Scoop out the
seeds and pulp w ith a spoon.Sprinkie a little cornstarcll inside ttlen put the pork and
shrim p m ixture into it 5m (70t11 the ft
'lljng w itila w et finger.
.
3. Heat 14 C.of oilin a frying pan.Put the l'illed tomatoes in tlze pan (meatside down).
Fry them until the m eat side becom esbrow n R em ove anliarrange in a 'oowl (m eatside
down) Add 2 t,of sugar,2 T.ofsoysauce and ).
iC.owater(already mixed)on to the
.
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Inp edients:
% T:
1C
Sugar
Soup Jfprk
4Z
3 T:
1 T:
Corrlstarch
OfJ
Saysauce
Procedure:
3. Soak drieg black naushroonnin 1 cup warm waterunt; soft then rennove the stena (save
zlewater).
4. Heat 3 T . o; b; a fryblg pan , stir fry green cabbage, and sayauce,sugar, soup stock,
waterused to soak nlushroonls &nd cook forbout2 nltnutes
5. Renaove the cabbage and lay it around the platter A dd the nnushroonls jnto the sanne
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Ingredients:
;!11b.
Seawegcf(soaked)
1 t.
s'lzgt/r
2 pcs. R ed hotpepper
2 t.
Jfngwr
J !J:
Garlc(chopped)
1Z
Sesam eoil
2Z
Saysauce
% t.
Salt
Procellure:
1. Cut the soaked sea w eed into strings about 2.3 inciteslong Boilwitll som e green onion
andgingerforabout 15 m inutes R em ove and rinse in cold w ater, then drain.
2. Put tlle sea w eed in a bow land add the sliced red hot peppefand chopped garljc;Season
witll saysauce,sugar,vinegar,sesam e oiland salt M ix w ell.
3. Place m ixed sea weed on a plate.Serve.
.
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Ingredients:
2 /J7J.
6
2 T:
2 T:
2 t.
Vinegar
Sugar
Salt
%K
Brown peppercorns
JJ r
Sesam eoll
J :rl
Soysauce
J T:
Ol
Procetlure:
1, Rem ove and clean cabbage leaves.Tear into sm all pieces about 2'' long-l51:' wide cut
spine ofleafinto snnazerpieces.
2. Ykipe olean and cutdry hotred peppersinto 1 blch long strips,rennove seeds.
3. Heat oi1 in fry pan,fry pepper corn irst. when the pepper corn gets dark rennove and
i scard. Add red pepper fry until dark,ten put the cabbage bA and x 1 quickly over
h1gh heat for 3 nahAutes Mdlen the cabbag: is soft add salt sugar and soysauce stir one
m ore m inute.
4. Add vinegarand sesam e oil stirand m ix thoroughly.Transferto plate.
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lngredients:
% lb.
Chicken m eztorpork
2 t.
2
J oz.
3 oz.
4
%
Chfcken livers(cooked)
Shirmp (shelled)
Ham
M ushroom s
Bam boo shoot(chopped)
2 t.
1% C
.5'r
2 F.
Green peas
14 pcs. R ound cabbage leaves
Salt
C'
tlrn&rtzrc/l
Soup stock
Fresh milk (or3 T.evaporated
milk)
1% T: Cornstarchpaste
.5'F.
O il
Procedure:
5.
genQy rennove softened leaves (This is not to cook the cabbage).Cut hard spine from
leaf,keep:g leaf oval shaped.Place 1 T. ?#$ nzixture in center of leaf and roll-sealing.
edges vzith a little bit of cornstarcl: pste.Set on platter cutside dov/n.Place platter in
stearnerand steanafor 15 rnkzutes
6. For creann sauce;heat 1 T.oG. A dd 1 C stock quickly seasoning w ith 1 t.salt when
boiing add 1 T.cornstarch paste, nx untilsnaooth add nd:1 pour over cabbage rolls
and serve while l'
tot.
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Ingredients:
2L
Salt
15 slicesG grlfc
1 t.
Brown peppercorn
1 t.
H ot4)ctp7paste
2 2.
1T
2 Z:
Sugar
Brown pirlegtzr
Sesam e oil
2 F.
HotoilfhotrcTlpepperoil)
Procedure:
1. Cut offand dscard both tips ofcucumber then cut into diagonalortriangles shapes (or
cut into length wise 2 inches lonz).Lzt stand in bowl sprinkle 84th salt soak tw o or
tluee hours.
2. W ash the cucum berw ith cold w ater and gqueeze dry Putback in bow l
3. Add garlic sliceg brow n pepper corns, hot bean pagte,hot eil sugar vinegar and sesam e
oit.M ix an; soak about 3 ktours
.
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Ingredients:
F.
g
';l/t?r?;J(aboutl lb.'
)
4Z
Sfyst'uce
3C
JJ!r:
O il
Brown J'eppcrctprn:
l /'.
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Sular
Sesam eoil
l !F:
Procedure:
1. Choose firm purple eggplants (the long;slender type).Rem ove stalk but don't peel.
Scoretheboth sidesofeggplantscrosswise(1/3'9deep and W''Bdde).
2. Heat oil in fryag pan very hotand deep fry the eggplant uatil the skin turns harder and
the inside hasbeconle soft Rem ove to plate.
3. Heat 3 T .of o; to fry the brow n pepper corns. V/hen the color turns dark renaove it
and then add green onion, soysauce and sugar A fter boiling add sesanAe oi1 pour the
sauce overtlle eggplants Latstand for atleast2 hours
4.' Before serW ng cutthe eggplantinto 1''w ide pieces and arrange on a plate
.
jpepitoJE/4t:
Chicken and ,
cucum ber Salad
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Ingredients:
J:Joz.
2/.?C
J1C.
2 T.
2r
mlfcc?
2 F: Cold wlzrcr
JJJT: Vinegar
l T.
M ustard
1 t.
1 T.
Salt
Sesam e oil
Procedure:
1
Cut agar agar in 11z1.5' long pieces,Soak in warm w ater about 15 m inuteg.Squeeze dry
and lay on plate. Arrange the shredded cucuraber on top of aga: agar,then place the
chicken shreds on top of cucum ber. Sprinkze llann shredg on top place in refrigerater
to keep cool.
2. M ix m ustard witll2 T.cold w ateruntilthorougllly rnixed
3. M ix the sesam e seed pagte witll cold w ater soysauce, then add vinepar salt and sesamne
oilin a sm allbow lforgeasoning sauce.
4. Pour seasoning satlce and m ustard over salad.M ix a11ingredients thoroughly before eating.
*1
2 Bcan noodlqs lray b subtituted for the agargar. In this casc they should be soaked in hotwater
longer.
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Chop Suey
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Ingredients:
# oz.
Lean pork
5 oz.
B ean sprout
%
1
%C
2 oz.
2r
2 t.
Rcnoodlesor Vermicelli
Soysauce(seasoningSauce)
Salt
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1t
sugcr
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1
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Sesame oil
Black pepper
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Green pepper
5C
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*1. M any of these ingredients are optional Add w hat you w ish
2. Buan sprouts and spring onion should not be rried too long kcep tlzmn crispy,
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Ingredients;
1% C
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Ceferp(1''Iong)
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Shredded carrot
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Shredded bean curd dried
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Shredded egg pancake
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1. Cut the carrotand turnip into 1 inch long shreds Soak them in sepafate bow lsw ith % t
saltforabout 10 m inutes K nse w ith cold water and then squeeze dry
2. Softcn the fungusand ceilophane noodlesin w arm w ater Then cutinto 1 inch long shreqs.
3, Boil thc celery and bean sprout separately n boililtg w ater for 10 seconds Rem ove and
rjnse with cold w ater.'rhen squeeze dry
4 , Prepare tlle seasoning sauce in a sm allbowl
5. Y rallge a1l of the ingredients in an attractive M/ay on a large plate Serve vzith seasonng
sauce and v/arnA spring.rgll skills Pour the seasoning sauce over the jngredients and najx
welljust before eating.Take one spring rollskin Place som e salad jn tlte center of the
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1 Can
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fresh asperagus
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M edium fresh tomatoes
Sm allg'
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or Chinese broccoll
3 T:
Oil
Procedure:
5. Add tom ato into the same soup (#4) cook about 10 seconds rem ove and 1ay on platter
in tlle center Lny drained asparagugin 4 corner of tlle platter
(3. Heat 2 T.ofoilfry the mushroolns add 2/3 C.of soup stock 1 T soysauce,cook about
1 m inutes Tllicken w ith cornstarch paste pour m ushroom s in the 2 sides of tlle platter.
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7. Boil 1 C .soup stock,season with !.6.t.salt,add cornstarch piaste and cook untilthickened
Pour on al1the vegetables butnot over the m ushroom s Serve.
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Soysauce
Salt
Sugar
Sesam eoil
Oil
Procedure:
1. Cut each bam boo shoot in half lengthw ise.then cut each half into 6.8 shices Deep-fry
in oiluntilgolden brown Rem ove and drain
2. Heat 3 T. oi1 in frying pan, stir.fry ground porkjchopped Sngerschopped sze-chuan
cabbage wnkt ohopped ddekt slutm p foT about 1 m inute Sprinlcle with soy sauce arz
put the ilam boo shoots into the pan Season w ith $a1t and sugar and stir.fry over higll
heatfora few seconds Sprinkle w ith chopped green onion and sesam e oil Serve
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2 pcs R ed hotpeppers
5 shices Ginger
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Vlnegar(seasoning sauce)
Saltl.
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Sesame oilfszgstnrlrl.
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Procedure:
1. Choose sm all fresh cucum bers.Cut off tke tips and tllen cut into 1Pi fnch long sections
Peel the skbn frorc each section turning tke secon in cirgular fashbon as when peeling
an apple.Discard the seeds.Put a1l sections ba a bow1 ad2 sZ t and naix w ell Lzt stand
for2 hours.
2. Heat oi1 in a frykug pan and fry brow n pepper corns unul they becopae dark Rem ove
then add red hot pppef and ginger and stir for a while A dd dried shrim p and seasoning
sauce and bring to a boil.A dd cucum bersand turn offthe heatim m ediately
3. Pour a11ingredientsinto a bow land soak forabout 1 day Sefve.
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1% C
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Procedure:
1. Cut off the stem sfrom tlle straw m ushroom s and boilin boiling water for about 1 m inute.
Rem ove and plunge into cold w ater.
2. Discard the stem s from them ushroom sand rinse w ith cold w ater.
3. Heat oil saute green onion and then add straw m ushroom s and canned m ushroorns'stir
fry for a few secondg seasoning w ith soysauce and sugar.A fter adding soup stock cook
for 2.3 m inutes over m edium heat.
4 . A dd cornstarch paste and stir until thickened add 2 T.oyster sauce and hot oil and m ix
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5. Saute green cabbage and season Mzith salt arrange on the platterand serve
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W interm elon
2 oz.
Chnese ham
% lb
Groundpork
2(3 C
Soup stock
1 T!
% t.
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l(3 t. Glngerjuice
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Blackpepper
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Salt
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Cornstarch
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Chickengrease
2 t.
1 t.
Cornstarch
Sesam e OJ'J
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Black pepper
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1. Peel tlle green skin and scoop out the seeds from the w inter m elon. Cut into 1''w idc
1W 3long,1/3''thick (Theshapeshouldbelikeahotdogbun).
2. Mix the ground pork with the green onion gingerjuice,salt,wine,cornstarch,sesam e oil
and black pepper.Stirit illone direction untilthe pork m ixture isvery sticky.
6. Bring 2/3 C.of soup stock to a boil,Season with salt and black pepper.Add cornstarch
paste. Stir until thickened Add !zi t of chicken grease.Pour it over the w inter m elon,
Serve llot.
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5
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J1Ib. ss/lrfrap (shelled)
2 oz. Pork fat(ground)
1E
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Procedure:
1. Chop tlle shrim p and ground pork finely and putinto a bowl,Add salt wine green onion
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l oz.
D ried scallops
1 IFI
IW ne orcooking J//errv
Turnips(about2 lbs.)or30
1 T:
Cornstarch(makepaste)
1 slice
sm allround radishes
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Cold water
txf
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Salt
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1. Soak the scallops in % C.boiling waterabout2.3 hours,tllen steam another !zihour W hen
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1 T.
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Brown vinegar
2 oz.
2 t.
1 t.
2 T:
1 T:
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Sesam c t?/J
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Soysauce
2r
2 t.
Procedure:
1. Choose young,tender and shortgreen beansl'cm ove tipsand stringsbut do notcutsm aller.
2. Soak dry shrim p in w arm water about 10 m inutes. Rem ove lleads artd feet chop into
sm allpieces.Cutsalted vegetablesinto sm a!lpieces.
3. l'Ieat oi1antilvery hot deep fry string beansuntilthey arewrinkled (about3 m inutes.)
Rem ove beans and drain off oil from frying pan.Pour string beansinto the pan.Fry both
sidesuntildark brow n Rem ove.
4. Put back only 2 T.oil in pan antl gtir fry the pork ohopped ginger,dry shrim p and salted
vegetable adtl salt sugar,arld w ater.Then add the string beansto frying pan,stirw ellover
Tl1 dish can kcep afew days and taste bettefeatin cold.
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1Pc.
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2T
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1% t. Sesamc oiI
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Gl'nger(shredded)
Sugar(seasoning sauce)
Vinegar
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1, Choose 1 Piece of tendryoung lotus root Clean and peelitand cutinto thin slices Soak
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1 r,
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1. Soak scallops in hot w ater for 3 hours Steam for 20 m inutes untilsoft,W hen cool tear
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stock,K dlops with juice and naustard greens.Cook over1ow heatfor 5 minutes season
w ith saltaad black pepper,then thicken with corngtarch M ix well pour onto serving plate,
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lngredients:
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Greenonon (chopped)
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Soysauce
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Ffacorcooking sherry
4 T:
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Procedure:
1. Cut the salted pork into 1''x2''slices.
Sausage orhanx can be use; instead of the szted pork.Sonxe other vegetables cmt <so be substituted
for cabbage.
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2 lbs.
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Soup stock
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Procedure:
1, Rem ove tlle cabbage leaves.Clean and cut into 2''crossw ise slices.Then slice into 1,6.inoh
hard crab roe.Mix well.Turn offthe heat.Add themilk.Mix thoroughly.Rem oye halfof.
thissauce to abowland reserve.
4. Put the cooked cabbage in tlle pan.M ix with tlle rem aining sauce.Then place on a deeply
plate.Pourthe reserved sauce on top.Place in an oven (300% )and bake for20 minutes
untilthe surfaceturnsgolden brown.Servehot
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