香菇油饭 Taiwanese Rice with Shredded Pork and Mushroom

材料：糯米400克、干葱茸2汤匙、姜茸1汤匙、清鸡汤约11/2杯、盐1/2茶匙、虾米（浸软）2汤匙、冬菇（浸软）6只、枚头肉80克、姜丝1/2汤匙

Ingredients: glutinous rice 400g, chopped shallot 2tbsp, chopped ginger 1tbsp, chicken broth 11/2 cup, salt 1/2 tsp, soaked dried shrimp 2tbsp, soaked Chinese mushroom 6pcs, pork loin 80g, shredded ginger 1/2 tbsp

腌料(肉丝及冬菇丝)：生抽2茶匙，糖1/2茶匙，麻油、胡椒粉各少许，生粉1茶匙，水、油各1汤匙

Marinade (pork and Chinese mushroom): light soya sauce 2tsp, sugar 1/2 tsp, sesame oil and pepper a little each, cornstarch 1tsp, water and oil 1tbsp each

豉油汁料：水1/2杯、生抽21/2汤匙、老抽11/2汤匙、糖1汤匙、麻油1/2茶匙、八角1粒

Serving Sauce: water 1/2 cup, light soya sauce 21/2 tbsp, dark soya sauce 1/2 tbsp, sugar 1tbsp, sesame oil 1/2 tsp, star anise 1pc

制法：

1. 枚头肉、香菇各切幼丝，拌入腌料
2. 烧1汤匙油，爆香干葱及姜茸，加糯米同炒片刻，逐少注入清鸡汤及盐，翻炒至七成熟时，转盛碗内
3. 把切丝材料及虾米铺于饭面，蒸10-15分钟至熟
4. 豉油汁料放煲内用中慢火熬至味浓，淋于饭面即可供食

Method:

1. Shred pork and Chinese mushrooms, mix with marinade, shred ginger finely.
2. Heat 1 tbsp oil, sauté shallot and ginger, add glutinous rice to mix, gradually add chicken broth and salt, fry till 70% cooked, remove to a bowl.
3. Arrange shredded ingredients and dried shrimps on top, steam for 10-15 min until cooked.
4. Bring serving sauce to the boil and simmer until well flavoured, pour over rice and serve.

韩式什锦炒粉丝 Stir-Fried Korean Style Vermicelli

材料：干韩国金薯粉丝100克、枚头猪肉80克、蛋1只、冬菇(切丝)1/4杯、红萝卜(切丝)1/4杯、西芹(切丝)1/4杯、韭菜花(切段)1/4杯、蒜茸2茶匙

Ingredients: dried Korean sweet potato starch vermicelli 100g, pork loin 80g, egg 1pc, shredded Chinese mushroom ¼ cup, shredded carrot ¼ cup, shredded celery ¼ cup, sectioned chive shoot ¼ cup, chopped garlic 2tsp

腌料(肉丝): 生抽1茶匙，麻油及胡椒粉各少许，生粉1/2茶匙，水、油各1茶匙

Marinade (shredded pork): light soya sauce 1tsp, a little sesame oil and pepper, cornstarch ½ tsp, water and oil 1tsp each

调味料：韩国万用豉油3汤匙，鸡粉1茶匙， 糖1汤匙，麻油1/2汤匙

Seasonings: Korean all purpose soya sauce 3tbsp, chicken powder 1tsp, sugar 1tbsp, sesame oil ½ tbsp

制法：

1. 烧滚半锅水，放下金薯粉丝，中火煮5分钟，熄火浸焗5分钟，取出，沥干
2. 枚头肉切丝，拌入腌料，其他配料切丝，韭菜花切段
3. 蛋拌匀，用平底锅煎成蛋皮，切成蛋丝
4. 烧2汤匙油，爆炒肉丝，加蒜茸及所有配料兜炒
5. 最后加粉丝及调味料兜炒匀即成

Method：

1. Cook vermicelli in boiling water for 5 min, remove from heat and cover for 5 min, remove and drain
2. Shred pork loin, mix with marinade; cut the rest of the ingredients
3. Beat egg, fry into an egg pancake, shred finely
4. Heat 2 tbsp oil, fry shredded pork, add chopped garlic and then the rest of the ingredients to mix
5. Lastly add cooked vermicelli and seasonings, tossing well together.

清炖狮子头 Stewed Minced Pork Balls

材料：前腿猪绞肉800公克、竹笙6支、大白菜800公克、太白粉1大匙加水2大匙（调匀）、葱2支

Ingredients: pork mince (front leg portion) 800g, bamboo mushroom 6 pieces, cabbage 800g, cornstarch 1 tbsp adding water 2 tbsp (mixed), green onion 2 stalks

拌肉料：葱1支、姜3片、水1/2杯、盐1/2茶匙、酒1大匙、酱油1大匙、蛋1个、太白粉1大匙、胡椒粉少许

Marinades: green onion 1 stalk, ginger 3 slices, water ½ cup, salt ½ tsp, wine 1 tbsp, soy sauce 1 tbsp, egg 1 piece, cornstarch 1 tbsp, little of pepper

调味料：盐2/3茶匙、清汤或水4杯、酱油1大匙

Seasoning: salt 2/3 tsp, soup stock or water 4 cups, soy sauce 1 tbsp

准备过程：

1. 绞肉再略剁片刻，使肉产生黏性，放入大碗中
2. 把葱和姜拍碎，在1/2杯水中浸泡3-5分钟，做成葱姜水
3. 绞肉中先加盐和葱姜水搅拌（葱姜水的分量要依肉的吸收度而定），再依序将拌肉料调入肉中，边加边摔打，以使肉产生弹性
4. 将肉料分成4-5份，手上沾太白粉水，将肉做成大丸子。锅中烧热4大匙油，放入丸子，轻轻煎黄两面，盛出，放入砂锅中（砂锅底部可先垫上2片大白菜叶或几支煎过的葱段）
5. 取3片白菜叶盖在肉丸上，加进清汤和盐，大火煮滚后改小火，炖煮约3小时
6. 竹笙泡水至涨开，用热水冲洗几次，切成约4公分的段。白菜切宽段，放入热水中烫至微软，捞出，沥干水分
7. 将竹笙和白菜放入砂锅中，再煮至白菜略软，加少许酱油调色，可以再加盐调味。

Preparation steps:

1. Chop the pork mince again. Place in a large bowl.
2. Crush green onion and ginger, soak in ½ cup of water for 3-5 minutes to make the green onion and ginger juice.
3. Stir pork with salt and green onion juice (the amount of juice we use will be decided by how much the pork can absorb). Add rest of the marinades, stir in one direction until pork mixture become colloid.
4. Wet your hands with cornstarch water, make 4 or 5 meatballs. Heat 4 tbsp of oil in wok. Fry the meatballs one by one until light brown. Remove to a casserole dish that is already lined with 2 pieces of cabbage leaf or several fried green onion.
5. Add salt and soup stock in, or 3 pieces of cabbage leaf bring to a boil over high heat, then simmer for 3 hours.
6. Soak bamboo mushroom to soft, rinse with hot water for several times, then cut into 4cm sections. Cut cabbage to wide pieces; blanch for a while, drain.
7. Add bamboo mushroom and cabbage to casserole dish, cook until cabbage turn soft, add soy sauce for colour, and season with salt if needed.

烹调：吃之前加热，要确定狮子头已熟透即可上桌

Cooking: Reheat it before serving; make sure the meatballs are hot enough.