Twin Flavour Prawns

Ingredients: Four to six prawns, some bread crumbs, scallion, ginger root, sait, sugar, cooking wine, cooking oil and a little hight broth. Method: 1, Clean the prawns Remove the hard tips of the heads, feelers and legs, and the Intestines from the back of each prawn but leave the shells on. Cut each prawn in half. 2. Heat a little oil and briefly fry the upper halves of the prawns     

干烧无锡骨

Ingredients 500 grams of fine pork spareribs 1 tablespoon of red yeast rice 50 grams of rock sugar 2 tablespoons of oil 3 tablespoons of soy sauce 2-3 tablespoons of vinegar 1 cup of cooking wine 1 tablespoon of salt Ginger （finely chopped ） Shallot （finely chopped ） Garlic（finely chopped）     

Crystal Shrimp

Ingredients: One egg white, 500 grams of shredded river shrimp, 10 grams of soda, 750 grams of cooking oil, sesame oil, sugar, salt, corn starch and hot pepper, and half ladle of soup-stock. Directions: 1. Clean the shrimp with salt, then wash away the salt and strain off the     

Fried Bamboo Shoots with Salted Vegetables

Ingredients: 250 grams of canned bamboo shoots; 75 grams of salted potherb mustard leaves; 5 grams of cooking wine, 1 gram of salt and 500 grams of vegetable oil (15 grams will be consumed). MSG to taste. Directions: 1. Chop the bamboo shoots into rectangles 4 centimeters by 1.65 centimeters. Marinate the bamboo shoots in salt and cooking wine. Clean the salted potherb mustard leaves (or any other kind of vegetable leaves) with hot water and chop into 3.5-centimeter segments.     

Sautéed Fish Slices

Ingredients: A fresh fish, cooking oil, scallion, ginger, egg white, salt, MSG, cooking wine, cornstarch. Directions: 1. Clean and scale the fish and take out the internal organs. 2. Fillet the fish. Slice the fish into thin pieces. Coat the fish     

Gourd-Shaped Duck

Ingredients: One duck, 125 grams of diced pork and 125 grams of chicken, 50 grams of diced mushroom, 25 grams of shrimp, 100 grams of gingko, soy sauce and sugar, each 150 grams, scallions, ginger, sesame oil, cooking wine, pepper, corn starch and soup-stock.     

Garlic Bream

Ingredients:One whole bream weighing about750g,100g garlic,3g salt,15g cookingwine,2g pepper,3g MSG,5g sugar,10g soy sauce,5g sesame oil,optionalamount of clear stock,minced scallionand ginger root and 1000g cooking oil(actual consumption only 100g).Method:1.Clean the bream,slit open bothsides,then smear over the soy sauceand soak for a while.2.Heat the wok and add in cookingoil.Put in the bream when the oil is80% hot.Fry the fish until it turnsgolden yellow.Remove.leaving someoil in the wok.3.Stir-fry the scallion and ginger until     

Prawns in Bamboo Tube

Ingredients: 400 grams Jiwei prawns, 25 grams pork shreds, 5 grams sliced garlic. Condiments: 5 grams cooking oil, minced ginger root and scallions, cooking wine, salt, pepper and MSG (optional) Method: 1. Place the Shelled prawns into a bowl and mix with all the condiments. 2. Stuff the prawns into a fresh bamboo tube,     

Camel Tendon Soup

Ingredients: about 400 grams of camel tendon Supplementary ingredients: mushrooms, green beans, winter bamboo shoots, cooking wine, sesame oil, salt, pepper, sugar, vinegar, Chinese onion and ginger. Directions: 1. Soak the tendons in water and take away the bone and hair, and boil the tendons in broth to remove the strong smell. Then cut the tendons, mushrooms and winter bamboo shoots into small cubes. 2. Heat oil in a wok and fry the pepper until it's aromatic. Add mushrooms, winter bamboo shoots and green beans and stir.     

Delicious Eggs

ONE day I learned a new method to cook eggs from one of my neighbors. The ingredients are two or three eggs and about 100 grams of tofu. First, beat the eggs in a bowl until they am Well mixed. Add some salt. Cut the tofu into small cubes and put them into the bowl as well. Then put the bowl in a steamer and steam for about ten minutes. When the eggs become a soft jelly, turn off the stove and let the dish cool before garnishing it with minced coriander, scallion and a teaspoon of sesame oil (or chili oil if you prefer). Serve. I served the steamed eggs with tofu to my family at supper. The appealing     

微波食谱(英文)

桂圆糯米粥 Ingredients: 1 cup of glutinous rice, 6 cups of hot water, 50g dried longan, 1/2 cup of sugar and a little cooking wine. Method: 1. Clean the rice, add the hot water and cover it with a piece of cling film. After cooking on full power for 15 minutes, cook     

Baked Bean Curd

Ingredients: Two pieces of tender bean curd, shredded shrimp, minced fat and lean pork, minced ham, minced fresh mushrooms, fried dried shrimps, mashed scallion, ginger and garlic, cooking wine, salad oil, salt, MSG and pepper powder. Directions:     

家常菜(英文)

Editor's Note: Since the hot summer is here, Women of China will introduce two dishes——one for an appetizer(cold dish) and one for a main course(hot dish). Sautéed Beef Filet with Black Pepper黑椒牛柳Ingredients:Beef filet(200g),1 onion,1 green pepper, black pepper powder,chili oil,oyster sauce,cooking wine,starch,salt,sugar,chicken essence Preparations:     

Peoch Blossoms in the Snow

Ingredients:8 fresh shrimp, 8 egg whites, 25 grams cooked ham, 50 grams tomato sauce, 500 grams cooking oil, cooking wine, corn starch, wheat flour, coriander leaves and mushrooms. Add sugar, salt and MSG for taste. Method: 1. Beat six egg whites until they form a peak. Add corn starch, wheat flour and salt to the egg     

Shanxi-Style Dish: Red-White Fried Boiled Meat

Ingredients: 125 grams of chicken breast meat, 125 grams of pork tenderloin, edible fungus, tremella, winter bamboo shoots and cucumbers, 100 grams of edible oil, 100 grams of corn starch and an optional amount of soy sauce, cooking wine, vinegar, salt and MSG, soup stock, eggs, water soaked from Chinese prickly ashes, soya bean paste, scallions, ginger roots and garlic to taste. Directions: 1. Slice the chicken breast meat, the pork tenderloin, bamboo shoots and cucumbers. Add the chicken meat, egg whites and corn starch. Marinate the tenderloin in the Chinese prickly ash     

Simmered Mushrooms

Ingredients: 150 grams dried mushrooms, 75 grams oil, 25 grams sugar, cooking wine, soy sauce, scallions and minced ginger for taste. Method: 1. Clean and soak the mushrooms until they become soft. Put them in a bowl With some Water, sugar, minced Scallions and ginger and steam for about     

Savory and Crisp Duck

Ingredients: A force-fed duck (fat and tender), cloves, cinnamon, dried tangerine peel, spice, soy sauce, cooking wine. Directions: 1. Clean the duck, take out the internal organs. 2. Soak the duck in a marinade of cloves, cinnamon, dried tangerine and spice, then add soy sauce and cooking wine to the marinade and let stand for three hours.     

Chicken Breast Paste

Ingredients: 50 grams of chicken breast, 150 grams of egg white, ham, cucumber and water chestnuts, 50 grams of starch, 50 grams of oil, salt and MSG. Directions: 1. Chop up the chicken breast and water chestnuts. Mix with egg white and starch into chicken breast paste. 2. Heat the oil for a moment and then place chicken paste in pot.     

Lotus Shortbread

Ingredients: 500 grams flour, 125 grams oil, and a rightamount of water for water dough, another 500 grams flour and250 grams oil for oil dough; 200 grams sweetened red beanpaste.Method: 1. Mix flour with oil and water, and knead into waterdough; mix the other amount of flour with oil, and knead into     

Sichuan Cuisine

ORIGINATING in the ancient states of Ba and Shu, Sichuan cuisine is characterized by its pungent, tingling taste, distinguishing it as one of China's four major styles of cooking. People throughout China enjoy the tastes, smells and textures of Sichuan cuisine. With an area of 560,000 sq. kilometers, Sichuan Province is known as "the land of abundance." Fertile land and rivers provide the Sichuanese with plenty of cooking