Ingredients:
- 四季豆200克
- 蝦米20克
- 冬菇2朵
Seasoning:
- 魚香醬2湯匙
- 味精1茶匙
- 蠔油半湯匙
- 花雕酒1湯匙
Directions:
- 四季豆先拉油，再飛水，然后撈起備用.
- 加入少許油爆香蝦米，依序加入冬菇粒和醬油.
- 倒入四季豆和魚香醬，然后加入調味料，勾芡炒一會兒即可上菜.
Note:
- 魚香醬可以在百貨公司買到。2.拉油和飛水的過程會讓四季豆吃起來更脆口，但切勿拉過久，一般兩三秒已夠.
- 雞腿肉1只
- 蜜瓜150克
- 青蘋果半粒
- 罐頭龍眼6粒
- 木瓜100克
- 麵包糠100克
- 芝士沙拉醬適量
Seasoning:
- 雞蛋1粒
- 味精半茶匙
- 鹽四分之一茶匙
- 麻油半茶匙
Directions:
- 雞肉以醃料醃2個小時后，均勻地沾上麵包糠，放到溫油裡炸.
- 將蜜瓜、青蘋果、龍眼肉及木瓜混在一起，並倒入芝士沙拉醬攪拌均勻.
- 10分鐘后，自油裡撈起炸好的肉並切成易于入口的大小，與水果並列擺在碟上，再澆上適量的芝士沙拉醬，即可上桌.
Note:
- 若不喜歡芝士沙拉醬，也可以一般沙拉醬或千島醬代替。2.炸雞時以暖油炸最佳，太熱會容易將外皮炸焦，裡頭卻不熟.
最新的研究發現，類蘿胡卜素有助於預防關節炎.
研究證實，經常在飲食中攝入類胡蘿蔔素，可以起到消炎的作用. 關節炎患者平均每天攝入的類胡蘿蔔素比常人要低20％～40％；而平時攝入類胡蘿蔔素較多的人，比吃得少的人患關節炎的幾率要少一半左右.
常見於食物中的類胡蘿蔔素有50～60種之多，如β－胡蘿蔔素、葉黃素、玉米黃質等。在黃色、紅色的水果以及蔬菜中，比如胡蘿蔔、南瓜、紅薯、芒果、橘子、菠蘿等中含量最多。每天攝入含有類胡蘿蔔素的飲食，如吃經過炒、燉等方法做熟了的胡蘿蔔（因為這樣才能使其中的脂溶性β－胡蘿蔔素釋放出來），或者喝杯橙汁，都是不錯的選擇.
Ingredients :
- 4 cups seasoned chicken broth
- 1/2 cup frozen green peas
- 1 egg beaten
- 2-3 green onions finely diced
Directions :
- Bring broth and peas to boil in large saucepan. Slowly add egg to boiling broth, stirring constantly. Sprinkle with onions. Serve hot.
Ingredients:
- 200g glutinous rice flour
- 50g rice flour
- 150-160ml boiling hot water
- 130g steamed and mashed orange coloured sweet potatoes
(A)
- 175g glutinous rice flour
- 25g rice flour
- 170ml or just enough boiling hot water
- 90g steamed and mashed purple coloured sweet potatoes
Syrup:
- 900ml water
- 225g sugar
- 4 screwpine leaves, shredded and knotted
- 3 tbsp sago, soaked
- 300ml thick coconut milk
- ¾-1 tsp salt
Directions:
- Put glutinous rice flour and rice flour in a mixing bowl. Pour in boiling hot water and add mashed sweet potato to mix. Knead into a smooth dough. Pinch off small portions and roll into balls.
- Combine ingredients (A) together in another mixing bowl and knead to a smooth dough. Roll small portions of dough into balls.
- Cook all the balls of dough in a pot of boiling water until they float. Remove and soak in cold water for 5-10 minutes.
- Bring water, sugar and screwpine leaves to a boil. Add sago and cook until transparent. Add coconut milk and salt. Once it comes to a boil put in all the dumplings. Dish out and serve immediately.
Ingredients :
- 4 tbsps cashew nuts, roasted
- 2 chicken thighs, deboned and the meat cut into 5cm pieces
- 3 tbsps oil
- 1½ tbsp Lee Kum Kee chilli bean sauce
- 6 dried chillies, soaked, seeded and cut into two or three pieces
- 2 tbsps Lee Kum Kee Sichuan chilli paste
- 3 cloves garlic, minced
- 5 thin slices of young ginger
- White part of two spring onions
- 1 tsp sugar
- 1 tsp rice vinegar
- 1 Tbsp water
Directions :
- Heat oil in the wok. Fry the dried chillies. Dish out and drain.
- Fry garlic, ginger and the spring onion heads. Add the chilli bean sauce and fry till fragrant. Add dried chillies.
- Put in the chicken, stir for two minutes, then add rice vinegar, add sugar. Then add water. Let the chicken simmer till it’s moist and sticky. Taste for saltiness before adding any salt
- Dish out and sprinkle the cashew nuts on top before serving.
Ingredients :- Any seafood or vegetable of your choice
- 2-3 prawns, shelled leaving tails intact
- Fish fillet, sliced thinly into bite-sized pieces
- Cauliflower, cut into florets and parboiled in hot water for 30 seconds, then drained
- Lotus root, cut at a slant, parboiled in hot water mixed with a little vinegar
Tempura batter:
- 250ml ice-cold water
- 1 egg
- A few ice cubes
- 1/4 tsp bicarbonate of soda
- ¾ cup plainor tempura flour
Directions :
- Put ice-cold water and ice-cubes in a mixing bowl. Break in the egg and beat until frothy. Add bicarbonate of soda and flour and beat until just mixed. (Do not over-beat.) Batter should look lumpy and not too thick. If it is too thick, add a little more ice-cold water.
- Arrange all the seafood and vegetables on a tray or plastic container and place covered in the refrigerator to chill until serving time.
- Just before serving, dip the pieces of chilled food, one at a time, into the tempura and deep-fry in hot oil. Do not overcrowd the wok as it’s important to keep the temperature of the oil at a moderately high level to achieve good results. The pieces of seafood and vegetables should be fried in the hot oil for about a minute. Serve immediately with ready-to-use tempura sauce.
新鞋磨腳後跟是一件很痛苦的事，動不動就皮開肉綻的. 要解決這個問題，方法有兩個：
變得光滑而不再磨腳.鞋子在穿上之前，先拿塊香皂在與腳跟接觸最多的部分抹上一層薄薄的香皂，鞋跟會因此在出門的前一個晚上，揉一圈廢報紙泡好，擠干水後塞進鞋後跟，第二天拿出來，鞋子就不會磨腳了.
