Ingredients:

Two small Chinese long eggplants

A few white mushrooms

2/3 box of firm tofu

One scallion

A few pieces funguses

Sauce:

½ cup broth

½ tbsp. dark soy sauce

1.5 tbsps. light soy sauce

1/2 tbsp. oyster sauce

2.5 tbsp. white rice vinegar

½ tbsp. hot oil

1tsp chicken powder

3 tbsp sugar

Add everything for sauce together and microwave it for one minute

Cut tofu into thin triangle pieces, pan fried each side in a non-stick pan until each side is golden brown.

Cut eggplants also into small pieces and wrap them with some sweet potatoes starch so they won’t absorb too much oil.

In the same non-stick pan add 3 tbsp of vegetable oil and sautéed eggplants until they are soft, take them out of pan and set aside.

In the same pan, add 2 more tbsp of oil and sautéed white part of scallion and some mince garlic first then add the sliced mushrooms and continue cook for 2 minutes.

Add the eggplants and tofu to the pan then add the sauce and mix well, add a few tbsp of corn starch mixture to thicken the sauce. Add the green part of scallion at the end.

主要成份：

兩個中國長茄子

幾個白蘑菇

2/3 盒的老豆腐

一根蔥

幾颗白蘑菇

醬汁：

½ 杯肉湯

½ 湯匙老抽

1.5 大勺生抽

1/2 湯匙蠔油

2.5 湯匙白醋

½ 湯匙辣油

1 茶匙雞粉

3 湯匙糖

把所有醬汁的料加在一起微波一分鐘

豆腐切成薄薄的三角片，在不粘鍋煎每邊直到兩邊都是金黃色。

此外把茄子切成小塊，用一些紅薯澱粉包裹好，这样他們不會吸收太多油。

同一不粘鍋加 3 湯匙植物油和炒茄子，直到他們變軟，拿出了鍋，放置一邊備用。

在同一鍋內，添加更多 2 湯匙油，炒蔥白和大蒜，然後加入切好的蘑菇，繼續炒2 分鐘。

茄子和豆腐放入鍋，然後添加醬汁，拌勻，加入幾湯匙玉米澱粉混合物勾芡醬汁。最后添加蔥綠。

6, 7 medium size radishes

Cut the radishes in halves, then with the help of a pair of chop sticks as shown below, cut the radish evenly without breaking it into pieces.

Add 1TBSP of salt to the halved radishes and leave them for at least 30 minutes. Squeeze all the Salt water out of them then add 4TBSP of sugar and 2.5 TBSP of white rice vinegar. It will be ready to eat after a few hours. Over night is better.

1/2 pound of lotus roots (Thin sliced)

1/2 cup of sugar

３ tbsp of rice vinegar

Precook the lotus roots in boiling water for about 2 minutes and rinse under the running cold water until cool. in a big container mix well sugar and vinegar, then add the lotus roots in it for at least a few hours. Serve the dish cold. You can prepare this dish according to your own taste by adjusting the ingredients.

This dish is so easy to make and you will be surprised to find out how delicious it could be. Try it.

3-4 medium size Potatoes Shred those as thin as you can.

In a really big bowl rinse the shredded potatoes until you see the water run clear, drain.

In a hot sauteed pan, add oil then a few pieces of garlic, when the oil is hot adds the potatoes in and sauteed for a few minutes, add 1teasp of salt, 1/3 cup of water or broth cover with a lid then cook for 2 minutes. Add 2 tbsp. of vinegar and 1 tbsp. of sugar and a little bit of chicken powder. Sprinkle some green onion for garnish.

这是一道简单的菜，但你会很惊讶它居然可以这么好吃。

3-4 中等大小土豆切絲

在一個大碗裡沖洗土豆絲，直到你看到的水不再混浊。

熱锅里加油，然後加幾塊大蒜，當油熱時加土豆炒幾分鐘，加鹽，1/3 杯水或湯蓋上盖然後煮 2 分鐘。添加 2 湯匙醋 1 湯匙的糖和一點點的雞粉。撒上一些蔥花作裝飾。

 

As per my friend’s  request that I should post something easy for beginner. I think there is nothing easier than this dish. It is healthy, yummy and easy to make.

Mix any kind of vegetable that you have from you refrigerator. ( I used 1/3 purple cabbage, 1/2 Japanese pumkin, 1 Medium size carrot, a few cherry tomatoes, one zucchini, one  onion and 3 medium size potatoes) cut them into cubes. add a little bit of salt and black pepper and some extra virgin olive oil, mix well. bake in the 400 F preheated over for one hour. Of course it depends on how much vegetable you have. use your fork to stick into potatoes, if it is done then the rest vegetables are done too.

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。