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CONTENTS |
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Country-style Recipes by Gigi |
| 10 |
Preface |
| 12 |
Tips on Picking Vegetables |
| 14 |
Preparing Dried Scallops |
| 16 |
Secret Sauce and Appetizer |
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· Osmanthus Sauce |
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· Marinated Green Chillies |
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Main Dish |
| 20 |
Braised Pork Trotter with Shimeji Mushrooms |
| 22 |
Stir-fried Pork with Potato and Potherb Mustard |
| 24 |
Steamed Lotus Root Patty with Preserved Meat |
| 26 |
Salted Pork Pot with Tianjin White Cabbage |
| 28 |
Beancurd and Minced Pork in Sichuan Style |
| 30 |
Beancued with Potherb Mustard and Young Soybeans |
| 32 |
Steamed Duck with Sour Plums |
| 34 |
Stir-fried Diced Trio with Gingkoes |
| 36 |
Braised Pork Knuckle |
| 38 |
Lamb Flank Stew with Dried Beancurd Sticks |
| 40 |
Steamed Taro and Dried Whitebaits |
| 42 |
Stir-fried Pork Belly in Sichuan Style |
| 44 |
Seafood in Wine Pot |
| 46 |
Deep-fried Vegetarian Eel |
| 48 |
Steamed Spareribs with Oilves and Ground Salted Soybean Paste |
| 50 |
Scrambled Eggs with Tomatoes |
| 52 |
Spicy Beef Shin Stew |
| 54 |
Taro and Fox Nut Pot |
| 56 |
Hard-boiled Eggs marinated in Shaoxing Wine |
| 58 |
Boiled Sweet Potatoes with Mustard Green |
| 60 |
Oysters with Ginger and Spring Onion |
| 62 |
Honey marinated Duck |
| 64 |
Fried Prawns with Distiller's Grains |
| 66 |
Chicken in Ginger and Wine Sauce |
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Soup |
| 68 |
Dried Black Mushroom Soup with Black Moss and Beancurd |
| 70 |
Nutritious Vegetarian Soup |
| 72 |
Pork Soup with Apples and Starfruits |
| 74 |
The Perfect 10 Vegetarian Soup |
| 76 |
Chicken Soup with Bitter Melons and Pineapple |
| 78 |
Papaya Soup with Dried Beancurd Sticks |
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Snack |
| 80 |
Peanuts in Spicy Herb Sauce |
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Rice |
| 82 |
Fried Rice with Pickled Oilves, Dried Scallops and Ginger |
| 84 |
Stir-fried Shanghai Glutinous Rice Cake |
| 86 |
Hainan Chicken Rice |
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Dessert |
| 90 |
Plum Wine Jelly with Osmanthus |
| 92 |
Chiffon Cake |
| 94 |
Chinese Pancake with Ground Peanuts and Sugar |
| 96 |
Almond Tea with Egg Whites |
| 98 |
Glutinous Rice with Mango and Coconut Milk |
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Western-style Recipes by Joe |
| 102 |
Preface |
| 104 |
Cooking Notes |
| 105 |
Culinary Art is Also a Science |
| 106 |
Eight-treasure Minced Oilves |
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Soup |
| 108 |
Scallop Soup with Herbs |
| 110 |
Crream of Mushroom Soup with Spinach |
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Pasta |
| 112 |
Spaghetti with Clams in White Wine Soup |
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Main Dish |
| 114 |
Korean Veal Ribs |
| 116 |
Baked Sole Fillet with Dill |
| 118 |
Baked Duck Breasts |
| 120 |
Oysters Hot Pot |
| 122 |
Braised Lobsters |