A little more than 1 pound of Water spinach (after picked)

Sauce:

½ tbsp. garlic

1.5 tbsp of light soy sauce

½ tbsp. of oyster sauce

1.5 tbsp of extra virgin olive oil

½ teasp of chicken powder

1 teasp of sugar

Mix all the ingredients together and set aside

In a big sautéed pan bring water to boil, and then add water spinach to it with 1 tbsp of oil. Cook for 3-4 minutes then drain really well. Add the sauce to the vegetable.

1 磅多一點的空心菜（拣好后的）

醬汁：

½ 湯匙大蒜

生抽 1.5 勺

蠔油 ½ 勺

特級橄欖油 1.5 勺

雞粉 ½ 小勺

1 小勺的糖

將所有的原料混合在一起备用

大鍋裡把水燒開，然後放空心菜进去煮外加1 湯匙油。煮 3-4 分鐘，然後捞出擠幹水。將醬汁加到菜里。

Half box of soft tofu (cubed)

Ground pork ¼ cup

½ cup of broth

Minced Ginger a little bit

Scallion a little bit

Minced garlic a little bit

thick broad-bean sauce ½ tbsp

Add a little bit of oil to a hot non-stick pan alone with ginger, garlic, white part of scallion mixture and the thick broad-bean sauce cook about 15-20 seconds, when you can smell the fragrance add in ground pork. When the pork turns white add ½ cup of broth and ½ tbsp of oyster sauce. Add tofu then cook until it is boiling, thicken the sauce by adding 2 tbsp of water and corn starch mixture. Add a little bit of chicken powder and a few drops of sesame oil.

半盒嫩豆腐切成方塊

豬肉 末¼ 杯

肉湯 （半杯）

姜蓉蔥蒜末各一點點

郫县豆瓣酱1/2 勺

不粘鍋加热加一點點的油， 接着加生薑、 大蒜、 蔥白和郫县豆瓣酱炒約 15-20 秒，當你能聞到香味时加入猪肉。 當豬肉變成了白色时加 ½ 杯肉湯和半湯匙蠔油。加豆腐至煮开，加入 2 湯匙的水澱粉的混合物勾芡。末了加一點點的雞粉和芝麻油。

醬汁：
蚝油 1 湯匙
香醋 1 ½湯匙
糖 1/2 湯匙
一點白胡椒
辣油1湯匙。
特級橄欖油 3 湯匙

1汤匙的蒜头末

生抽1汤匙

高汤1/3杯。

在沸水中把海带先煮熟了，放到冷水下冲凉。醬汁倒在海带裡面拌一下，撒一些白芝麻裝飾它。

Sauce:

Oyster sauce 1 tbsp.

Vinegar 1 ½ tablespoons

1/2 tbsp. sugar

A little white pepper

1 tbsp. hot oil.

Extra virgin olive oil 3 tbsp.

1 tbsp. of garlic

Soy sauce 1 tbsp.

1/3 Cup of broth.

Precook the seaweed in boiling water until tender and go under running water until cold. Drain the seaweed and pour the sauce over it, garnish it with some white sesame.

2 Chinese long eggplants

2 salty egg yolks

1/3 cup of ground pork

Marinate the ground pork with a little bit of salt, minced ginger, white pepper and chicken powder.

Cut each eggplant into 4 pieces then place them in a big flat plate, break egg yolks into small pieces. Evenly spread pork then egg yolks over the egg plants. Steam the eggplants over boiling water for about 8-10 minutes. Take the plate out and drain the water, add a few tbsp. of light soy sauce over the eggplant. Add 2 tbsp. of shredded ginger, garlic and scallion mixture over the food. Heat up about 4 to 5 tbsp of peanut oil until you see the smoke, pour the burning hot oil over the garlic ginger mixture.

2 条中國茄子

2 只咸蛋黄

1/3 杯的豬肉碎

用一點點的鹽，剁碎的生薑、 白胡椒和雞粉醃豬肉

把 每個茄子切成 4 片，然後將它們放在一個大的平盤里。咸蛋黃弄成小塊。均勻地将豬肉然後蛋黃撒在茄子上，在沸水里蒸約 8-10分鐘后拿出瀝幹水分。添加幾湯匙的生抽醬油在茄子上。在茄子上撒 些切丝的生薑、 大蒜、 大蔥混合料。在锅里热些花生油到冒煙，熱油倒在蒜姜葱上。