開運團圓鍋

材料: 

紹菜半個                                                             

鮑魚菇2支      

香菇6朵                                   

金針菇1包                                     

茼蒿適量                                   

鮮蝦10隻                                  

牛肉片適量                               

魚片適量         

豆腐1盒                                   

芋絲半盒

湯底材料:

大豆

大豆芽

香菇

黃芽白

白蘿蔔

紫菜

海帶

紫菜

芹菜

日本麵豉醬

作法:

1. 將大豆浸水一晚

2. 將所有材料加入清水煮，再用中火熬半小時，最後才放日本

   麵豉醬，即成。

年年有餘之翡翠環

材料: 

魚漿1盒                                           

臘腸1/2條                                        

蝦米2湯匙                                       

冬菇6隻                                            

陳皮1朵

芫荽少許

雞湯1罐

節瓜1大個

調味料:

胡椒粉少許

麻油少許

生粉1茶匙

鹽1/4茶匙

1. 將臘腸、蝦米、冬菇、陳皮、芫荽、浸透洗淨切粒，然後加   

入鯪魚漿和調味料攪拌至起膠。

2. 將節瓜刮去青皮，然後切成環狀，挖去中間洗淨抺乾。

3. 將節瓜內沾上生粉，釀入適量的餡料，加入雞湯蒸30分鐘。

4. 最後用雞湯打一個生粉茨即成。

Fish with Green Bean Soup 年年有餘

衆魚拜年-----準備下海

Ingredients:

1 pound of fish paste

10 shrimps

1 carrot

2 cans of chicken broth

1 egg white

10 green beans (for the fish eyes)

Seasoning:

A pinch of salt

A pinch of pepper

Directions:

1. Scour the shrimp with a little salt, then rinse with water, absorb water,

make into shrimp paste.

2. Mix fish paste and shrimp paste together, and season evenly.

3. Form the fish with a spoon.  Cut the carrot for the tail.  Use green bean for

the eyes.  

4. Boil the chicken broth and put in the mixture of fish and shrimp paste

until cooked.

5. And the egg white into the chicken broth and place the fish in a bowl and

serve.

Tip: Stick the carrot and green bean to the fish body with a little corn starch.

年年有餘

材料:                               

魚漿 1盒                        

蝦十隻                            

紅蘿蔔1條

雞湯2罐

雞蛋白一個

青豆10 粒

調味料:

少許鹽

少許胡椒粉

1. 將蝦冼淨, 用少許鹽醃, 然後用水沖淨, 吸去水份, 拍成蝦漿。

2. 將魚漿和蝦漿混在一起,加入調味料撈勻。

3. 用匙形成魚身，將紅蘿蔔切成魚尾，青豆做眼睛。

4. 先煮雞湯，然後放入魚蝦漿中火煮熟，盛起備用放入碗中。

5. 最後加入雞蛋白拌勻，放入雞湯中即成。

貼士: 將紅蘿蔔和青豆沾上粟粉才會黏上。

Seaweed Shrimp Roll 龍鳳如意卷

Ingredients: Seasoning:
½ pound of fish paste 
½ pound of shrimp 
1 packet of seaweed

Seasoning:

A pinch of salt

A pinch of pepper

1. Scour the shrimp with a little salt, then rinse with water, 

    absorb water, made ​​into shrimp paste.

2. Mix the fish paste and shrimp paste together, add season evenly.

3. Mix fish paste and shrimp paste well and spread on a piece of 

    seaweed.  Roll both sides of the seaweed inward, then steam it.

4. Finally, remove the steamed seaweed roll from pot and 

    cut slices on plate and serve.

龍鳳如意卷

材料:                                              

魚漿 半盒                                      

蝦半磅                                           

紫菜1包

調味料:

少許鹽

少許胡椒粉

1. 將蝦冼淨, 用少許鹽醃， 然後用水沖淨， 吸去水份， 拍成蝦漿。

2. 將魚漿和蝦漿混在一起，加入調味料撈勻。

3. 將魚漿和蝦漿混合好，鋪在紫菜上，再向內兩邊捲入，    再放入  

    鑊裡蒸熟。

4. 最後取出切片上碟即成。

貼士: 如果怕魚腥，可以加入少許陳皮(切碎)混在一起。
         如果想多些色彩，可以在中間加入切條的紅蘿蔔和青瓜。

Veggie Platter with Jellyfish 花團錦簇

Ingredients:

1 pound jellyfish skin

1 green bell pepper

1 yellow bell pepper

1 orange bell pepper

Seasoning:

2 teaspoons fried sesame

1 teaspoon soy sauce (cooked)

1 teaspoon sesame oil

Jelly fish skin cooking method:

1. Place the jellyfish skin in the cold water for 4 hours, during this period 
    change the water 3 times.

2. As the water just begin to boil and put the jellyfish skin in, use the chop 
    sticks to stir it.  Once the jellyfish skin is shrunk, get it out of the pot 
    as soon as possible, and place it in the cold water.  Drain water, wipe 
    it dry, and shred it, set aside.

Sweet and Sour mix bell pepper

1. Place the mix bell pepper in the warm water, wash it well, drain the water, 
    and immerse the mix bell pepper in the sweet and sour vinegar for 1 hour.

Sweet and sour vinegar:

Ingredients:

1 bottle rice vinegar

8 ounces rock sugar

½ teaspoon substitute sugar

A pinch of salt

Boil all the ingredients in a pot (except the artificial sugar).  After it cools down, add

Substitute sugar.  Pour it to a container.

Final step:

Mix the jelly fish skin, mix bell pepper, all the seasoning together, and serve.

花團錦簇

材料:

海蜇皮1磅

青、黃、紅椒各1個 ( 切 絲 )

西蘭花半個( 伴碟 )

調味料:

熟芝麻2茶匙

熟生抽1茶匙

麻油1茶匙

海蜇做法:

1. 將海蜇皮用冷水浸約4小時，在浸的期間換3次水。

2. 水煮微沸，將海蜇皮放入，用筷子攪動。待海蜇皮收縮後，立刻撈

起，放入冷水中冷卻。撈起抺乾水份，切絲裝起待用。

青、黃、紅椒做法:

1. 將青、黃、紅椒洗淨切絲。

2. 倒入和暖的滾水裡洗淨，瀝乾水份，倒入糖醋中浸1小時即成。

糖醋做法:

白醋1瓶

冰糖8安士

榶精1/2 茶匙

鹽少許

將白醋、冰糖和鹽煲滾，涼後加入糖精。

將海蜇、青、黃、紅椒和調味料攪勻上碟。

Pesto Shrimp Pasta 青醬鮮蝦意大利麵

Ingredients:

1 package of spaghetti
1 cup prepared pesto

1 cup prepared Alfredo sauce

4 garlic cloves, chopped (about 1 tablespoon)

½ cup chicken broth

20 medium or large peeled shrimps

2 cups sliced mushrooms

Fresh basil leaves (optional)

Parmesan cheese

Directions:

1.  Cook the spaghetti set aside.

2.  Heat 1 tablespoon oil in a wok over high heat.  Add garlic and shrimps

     cook until the shrimp turn pink

3.  Add ½ cup chicken broth and Alfredo sauce and mushroom over    

     medium-high heat, stirring occasionally until the sauce bring to boil.

4. Combine cooked pasta with pesto sauce mixture and heat through.

Cook pasta directions:

1. Cook pasta in a large pot of lightly salted water to boil.

2. Add pasta boil uncovered stirring occasionally

3. Cook 8-10 minutes or until al dente.  Drain and toss with olive oil.  

Tip:  Don’t rinse with cold water.

青醬鮮蝦意大利麵

材料:

一盒意大利寬條麵

青醬和白汁1比1

蒜頭少許切片

雞湯半杯

20隻虎頭蝦(去腸)

磨菇10隻切片

九層塔雙片葉數片(隨意)

Parmesan cheese (帞馬森芝士)

作法:

1. 先烹意大利寬條麵備用。

2. 燒熱鑊爆香蒜頭，加入蝦快炒盛起。

3. 將雞湯煮熱，加入白汁和磨菇煮沸，然後加入意大利寬條麵。

4. 最後加入青醬拌勻即成，青醬不而者煮大久，以免變色。

意大利麵煮法:

1. 在大鍋中加入半鍋水，水沸後加入一湯匙鹽。

2. 將意大利麵散開放入鍋中，一邊煮一邊用筷子攪拌，以免意大利麵沾 黏。

3. 太約十分鐘，從鍋中取一條意大利麵，試一試軟硬度是否適合。

4. 然後盛起，放入篩中瀝乾水份,加入橄欖油即成。

＊切記不要用冷水沖洗

 

Chicken Salad with Mushrooms, Rice, Red Bell Peppers, Pine Nut 雞肉拌義米鮮菇

Ingredients:

1 whole boneless, skinless chicken breast or thighs

1½ cups uncooked short-grain white rice

4 cups water

2 cups sliced fresh mushrooms

1 red bell pepper, cut in thin strips

½ onion, cut in thin strips

¼ cup pine nut

1 tomato, chopped

10 olive, cut in slices

3 tablespoons chopped fresh basil

7 tablespoons white wine vinegar

3 tablespoons olive oil

Salt pinch

Black pepper pinch

Directions:

1. Preheat oven to 350ºF.

2. In a plate, combine salt & black pepper, place chicken in a roasting pan

and set in the oven then lower the heat to 350 ºF.  Roast for 15 minutes,   

until is fully cooked and cut in strips.

3. Heat wok add pine nut, fry until turn brown.

4. Heat a wok, add oil, than onion, red bell pepper, fresh mushrooms, cook

until begin to soften add season to taste with salt& black pepper.

5. Add, white wine vinegar, olive oil, chicken, rice, pine nut, tomato, olive,

Basil toss gently to combine.

Make 2-3 servings.

雞肉拌義米鮮菇

材料:

雞肉1塊

台灣米1½杯

水4杯

香菇1盒(切絲)

紅椒1個(切絲)

洋蔥半個(切粒)

松子1/4杯

番茄1個(切粒)

黑橄欖切片10粒

巴西里碎2湯匙

白酒醋7湯匙

橄欖油3湯匙

鹽少許

黑胡椒少許

做法:

1. 先將鹽、黑胡椒撒在雞肉上，然後放入焗爐，用250度焗太約15分鐘，再將焗

好的雞切絲。

2. 在平底鍋中，放入米和水。先用大火煮沸，然後轉中火，邊煮邊拌勻直至水份收

乾，加入鹽、黑胡椒作調味，備用。

3. 松子放入鍋中，乾炒至黃金色。

4. 另起鍋，加入少許橄欖油，放入洋蔥，紅椒、香菇炒軟，加入鹽、黑胡椒調味。

5. 將白酒醋、橄欖油拌勻，再放入雞肉、米飯、松子，番茄丁、黑橄欖、巴西里、

    拌勻即成。