COOKING CLASS Stamps of New China

150 grams pork tenderloin 4 eggs 10 grams (2 tsp) cooking wine 2 grams salt 5 grams finely cut scallions 5 grams cornstarch 150 grams (11 tbsp) cooking oil 1 egg white Whip the eggs in a bowl, and add 1.5-gram salt, scallions and 5 grams (1 tsp) of the cooking wine. Mix well. Cut the     

Cooking Class: Fried Potato Chunks(Ganshao Tudou)

300 grams potatoes5 grams bamboo shoots25 grams minced lean pork5 grams mushrooms5 grams red chili5 grams (1 tsp) soybean paste500 grams (1 cup) cooking oil (50 grams to be consumed)1 gram (1/6 tsp) salt1 gram (1/4 tsp) MSG10 grams (1 1/2 tsp) soy sauce3 grams (3/5 tsp) rice wine10 grams (2 tsp) sugar0.5 gram chopped scallions0.5 gram chopped ginger0.5 gram chopped garlic100 grams (1/5 cup) clear stockPeel potatoes and cut into diamond-shaped chunks about 2 cm long. Chop bambooshoots, mushroom…     

Sauted Mutton with Scallions (Cong Bao Yangroupian)

400 grams mutton or lamb150 grams scallions1 egg white2 grams (1/3 tsp) salt5 grams (1 tsp) cooking sherry5 grams (1 tsp) soy sauce100 grams (7 tbsp) cooking oil10 grams (2 tsp) mixture of cornstarch andwater50 grams (3 tbsp) water     

Special Stamps： Qingming Festival at the Riverside

I chicken breast300 grams Chinese yam75 grams pea pods2 tbsp lycium berriesMa rinade:1 tbsp eggwhite1/2 tbsp cooking sherry1/2tsp salt1 tsp cornstarchSeasoning:1 tbsp cooking sherry1 tsp salt1/2 tbsp cornstarch and water     

Golden Needle Mushroom and Asparagus Soup

150 grams golden needle mushrooms150 grams asparagus (either fresh or canned)10 grams (2 tsp) cooking sherry3 grams (1/2 tsp) salt5 grams (1 tsp) sesame oil     

Cooking Class Shredded Beef with Fresh Ginger

300 grams beef tenderloin 75 grams fresh ginger1 egg white2 grams (1/3 tsp) salt10 grams (2 tsp) cookingwine10 grams (1 1/2 tsp) soysauce1 gram (1/4 tsp) sugar     

Stewed Pork with Preserved Bean Curd

400 grams streaky pork with skin on75 grams red preserved bean curd5 grams (1 tsp)soy sauce5 grams (1 tsp)sugar     

Cooking Class:Braised Eggplant

500 grams eggplant300 grams (315 cup) cooking oil (100 grams to be consumed)30 grams (1 1/2 tbsp) soy sauce15 grams sugar5 grams (1 tsp) rice wine2 grams salt15 grams (3 tsp) mixture of cornstarch and water1 gram MSG5 grams (1 tsp) sesame oilCut the eggplant into sections 3 cm wide and 6 cm long.Heat the oil in a wok to 110 degrees Centigrade. Deep-fry theeggplant until the skin turns a lighter color. Remove and drain.Keep 20 grams of oil in the wok, add the rice wine, soy sauce,salt and sug…     

Preserved Egg and Fish Fillet Soup

3 preserved eggs250 grams fish fillet10 grams lettuce leaves10 grams(1 tbsp)Shaoxing wine5 grams salt2 grams MSG5 gramS(1 tsp)sesame oil     

Cooking Class: Mixed Vegetables(Suchao Shijin)

150 grams carrots150 grams green peppers150 grains mushrooms120 grams bamboo shoots150 grams tried gluten120 grams snow Peas2 grams (1/3 tsp) salt10 grams (2 tsp) rice winel gram (1/4 tsp) MSG15 grains (3 tsp) mixture of cornstarch and waterl00 grams (8 tsp) cooking oilCut the carrots, green peppers (with seeds removed), mushrooms,bamboo shoots, potatoes (peeled) and snow Peas into slices. Scald the friedgluten.Heat the cooking oil to 135-170 degrees Centigrade, Add the poopslices and stir f…     

Nourishinq Soup and Gruel Crucian Carp Soup

500 grams crucian carps12 young rape vegetables50 grams sliced bamboo shoots10 grams sectioned scallions10 grams sliced ginger20 grams (4 tsp) cooking wine3 grams (1/2tsp) salt50 grams (4 tbsp) cooking oil     

Cooking Class: Green Vegetables with Mushrooms (Mogu Caixin)

300 grams (0.66 lb) green vegetables(Chinese rape)150 grams (0.33 lb) mushrooms40 grams (3 tbsp) cooking oil2 grams (1/3 tsp) salt1 gram (l/4 tsp) MSG5 grams (1 tsp) mixture of cornstarch and waterWash the vegetables and mushrooms. Heat a wok and add 30 gramscooking oil. When the oil is hot add the vegetables and stir-fry for oneminute. Add 30 grams water, 1 gram salt, and 0.6 gram MSG, and stir-fry for five minutes. Remove on to a plate.Put the remaining 10 grams cooking oil into the wok …     

Gingko, Lily and Wolfberry Fruit Gruel

10 grains of peeled gingko10 grams (1 dessert sp.) fresh lily4 grams (1 tsp) wolfberry fruit50 grams (4 tbsp) fragrant rice20 grams (5 tsp) crystal sugarWash the fragrant rice, put into an earthen jar, add 600 grams cold water, and simmer for 20 minutes. …     

Shredded Green Peppers and Cucumber Chunks Salad

100 grams green peppers100 grams cucumbers2 grams sugar1 gram salt2 grams (1/2 tsp) vinegar0.5 gram (a pinch) MSG10 grams (2 tsp) sesame pasteWash the green peppers, remove seeds, and shred. Clean the cucumbers and cut into sections. Scald the shredded gr…     

Stir-Fried Lotus Root Slices

200 grams fresh lotus roots50 grams green peppers10 grams red chili2 grams (1/2 tsp)salt1 gram (a pinch) MSG 10 grams (1 tbsp) clear stock50 grams (5 tbsp) oil1 gram sugarClean lotus root, peel, and cut into slices 3 mm thick. Remove the seeds from the gr…     

Cooking Class:Double Eggs and Seasonal Vegetables in Soup(Famous Guangdong Dish)(Shangtang Shuangdan Shishu)

400 grams seasonal vegetables (sweet wormwood )6 boiled quail eggs1 preserved egg (cut into 1 .5 cm cubes)2 grams salt (1/3 tsp)1 gram MSG (1/4 tsp)1 gram sugar0.5 gram chicken extract1 gram rice wine8 garlic cloves (remove tips and deep-fly until golden brown)2 grams scallions2 grams sliced ginger250 grams waterScald the vegetables, and add a little of the salt and MSG. Remove and drain.Scald the quail eggs and preserved egg to dispel their odor.Heat a little cooking oil in a wok, and stir-…     

Fillet of Sole with Mashed Garlic

300 grams sole 8 grams (1 1/2 tsp) chicken20 grams mashed garlic stock500 grams mixture (1 cup) 13 grams granulated sugarmashed garlic and water 20 grams cornstarch     

Nourishing Soup and Gruel

3 preserved eggs250 grams freshwater fish10 grams lettuce10 grams (1 tbsp) Shaoxing wine5 grams salt5 grams (1 tsp) sesame oil1 gram pepperShell the preserved eggs and cut into thick slices. Cut the fish into slices approximately 0.3 cm in thickness.     

Fish-flavored Eggplant in Hot Sauce(Yuxiang Qiezi)

500 grams eggplant 1 (1/6 tsp) gram salt 20 grams (4 tsp) broad bean sauce from Pixian County, Sichuan Province (if not available, chili sauce can be substituted)     

Cooking Class:Green Peppers with Potatoes(Qingjiao Tudou)

200 grams potatoes50 grams green peppers50 grams (4 tbsp) salad oil0.5 gram (a pinch) MSG1 gram salt (1/4 tsp)0.5 gram sugar5 grams (1 tsp) mixture of cornstarch and water50 grams (4 tbsp) clear stockWash the green peppers, remove seeds, and shred. Scrubpotatoes, peel, shred and rinse in cold waterHeat salad oil in a wok until 110-135 degrees Centigrade.Add shredded potatoes, stir-fry for a while, then add shreddedgreen peppers, sugar, salt and clear stock, and stir Add the corn-starch and w…