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     

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     

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 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

1,000 grams (2.2 Ib) freshwater shrimp with roe1 egg white25 grams (2 tbsp) cooking wine4 grams (2/3 tsp) salt3 grams (0.1 oz) finely chopped scallions3 grams (0.1 oz) finely chopped ginger10 grams (1.5 tbsp) dry cornstarch15 grams (0.8 tbsp) mixture of cornstarch and water60 grams (4.5 tbsp) cooking oil50 grams (3 tbsp) water     

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 …     

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…     

Cooking Class: Green Peppers with Asparagus

350 grams asparagus150 grams green peppers1 gram (a pinch) salt1 gram MSG10 grams (1 tbsp) cooking sherry200 grams (1/2 cup) salad oil (50 grams to be consumed)50 grams (5 tbsp) clear stock15 grams (1 1/2 tbsp) mixture of cornstarch and waterCut off and discard asparagus stalks, clean remainder, and cut into sections 3 cm long. Wash the green peppers, remove seeds, and shred.Heat salad oil in a wok until 135 degrees Centigrade, add asparagus sections and shredded green peppers, stir-fry for a…     

Stamps of New China——Special Stamps： Sima Guang Breaks the Vat

250 grams canned com kernels2 eggs50 grams beef tenderloin500 grams clear stock5 grams (1 tsp) salt1 gram (1 pinch) pepper25 grams (1 2/3 tbsp) oil5 grams (1 tsp) Shaoxing wine10 grams (2 tsp) mixture of cornstarch and water     

COOKING CLASS

500 grams pork rib meat, with skin,cut into 15-20 cm cubes 50 grams (2 3/4 tbsp) cooking wine 50 grams (2 3/4 tbsp) soy sauce 2 grams salt 25 grams sugar 5 grams finely cut scallions 2 grams star anise 500 grams (1 cup) cooking oil     

Litchi Shaped Squid

Ingredients: 300 grams squid, soaked in water 20 grams water chestnuts 10 grams sliced ginger 10 grams sliced garlic 15 grams scallions Seasoning: 1/2 tbsp salt 1/2 tbsp vinegar 1 tbsp sugar 1 tbsp cooking wine 1 tbsp comstarch 1 tbsp sesame oil 1 tbsp ketchup Skin the squid and make diagonal cuts on the surface. Cut into pieces 2cm wide. Rinse the scallions and cut into sections. Boil the water chestnuts until tender and slice.     

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…     

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: 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…     

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…     

Braised aubergines

What you need:2 aubergines, 2 tbsp cornflour dissolved in water, 1/2 bowlstock1/2 tsp spring onions, chopped; 1/2 tsp cloves garlic; 2 ani-seed stars2 tsp soy sauce; 2 tsp cooking wine; 1 tsp salt; 1 tsp castorsugarsome caraway; tbsp olive oilWhat you do:a. Cut the aubergines at a moderate angle. Roll and cut again.Repeat rolling and cutting. Salt for 15 minutes and then drainoff the solution.b. Pour the oil into a wok and turn up the fire until it is strongenough to heat the oil. Add the au…     

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…     

Steamed Meat-Stuffed Egg Roll (Danpi Rou)

Ingredients: 300 grams (12 ozs) chopped pork 5 grams (0.2 oz) bruised ginger 5 grams minced scallions 4 eggs Seasoning 1 tbsp salt 1 tbsp cooking wine 1 tbsp pepper powder 2 tbsp starch 1 tbsp sesame oil (1) Mix chopped pork with 50 grams (2 ozs) water till sticky. Add one egg white and the seasonings, mix thoroughly. (2) Beat the remaining three eggs and one yolk, add 2 tbsp starch and mix into an egg paste. Preheat the pan with a little oil and     

Crisp Fried Beef Rolls(Xiangsu Niuroujuan)

300 grams ground beef 350 grams bread crumbs 2 eggs1 gram MSG2 grams salt10 grams (1 tbsp) cooking wine5 grams chopped spring onion5 grams chopped ginger10 grams (1 tbsp) cornslarch300 grams (3/5 cup) cooking oilMix ground beef with salt, MSG, cooking wine. chopped spring onion and ginger, and 5 grams of cornslarch. Beat eggs in a bowl.Make ground beef into three rolls, about 5 cm in diameter and 15 cm long. Place on a plate and steam until cooked. Coat the rolls in beaten egg and then in breadcrumbs.Heat oil in a wok. fry the rolls until brown. Cut the meat rolls into 3-cm sections, arrange on a plate, and serve.     

Plum Blossom Prawn

(Meihua Xiapian)Ingredients600 grams prawns300 grams rice sheet jellySauce A:20 grams mayonnaiseSauce B:10 grams mustard1 tbsp soy sauceSauce C:5 grams diced garlic1 tbsp thick soy sauce1/2 tbsp sugar1/4 tbsp vinegar1 tbsp sesame oil1 tbsp boiled waterSauce D:1 tbsp each diced scallion,ginger and garlic1 tbsp sesame paste1 tbsp thick soy sauce1/2 tbsp wild pepper powder1/2 tbsp sugar1 tbsp sesame oil1/2 tbsp chili oilDevein prawns. Cook in water with 1 tbsp salt, 1tbsp scallion, and 1 slic…