Monday Chicken Consommé with Fin Braised Tientsin Pakchoi with Shredded Beef Stir-fried with Lotus Roots Stir-fried with Edge Salted Duck Egg Assorted Mushrooms Roasted Pork Ingredients: Ingredients: Ingredients: Ingredients: Whole chicken 1/2 Tientsin pakchoi 8 taels Beef (shredded) 4 taels Roasted pork 1/2 catty (blanched) Salted duck egg 1 Straw mushrooms 4 taels Lotus roots (sliced) 1/4 catty Fin edge 6 taels (cut into halves) Enokitake mushrooms 4 taels Fresh shiitake mushrooms 4 taels Steps: Steps: Steps: Steps: 1. Blanch fin edge in boiling 1. Rinse and cut Tientsin 1. Heat cooking oil to stir-fry 1. Stir-fry roasted pork until water. pakchoi into sections. assorted mushrooms until done; fragrant; add ginger and spring 2. Add 4 bowls of boiling water, 2. Rinse and blanch salted duck season with oyster sauce and onion and stir-fry it. chicken, fin edge and several egg until done; chop and set sugar; arrange on a plate and set 2. Mix in lotus root slices and slices of ginger into a stew aside. aside. stir-fry all; add seasoning and pot. 3. Boil the Tientsin pakchoi in 2. Heat cooking oil again and fry stir-fry well to serve. 3. Stew for 2 hours; season with clear broth until cooked; shredded ginger and chili until salt and serve. sprinkle the chopped salted fragrant; add shredded beef and duck egg over the Tientsin keep stir-frying until done. pakchoi and serve. 3. Put cooked and assorted mushrooms in the wok again and stir-fry well. Tuesday Soybean Curd Soup with Grass Carp Braised with Shredded Pork Stir-fried with Poached Chinese Flowering Onion Eggplant Pea Shoots Cabbage in Superior Stock Ingredients: Ingredients: Ingredients: Ingredients: Onion (shredded) 1/2 Grass carp belly 12 taels Pork (shredded) 4 taels Chinese flowering cabbage 1 catty Soybean curd 1 pc Eggplant 1 Pea shoots 1 catty Fresh shiitake 2 pcs mushrooms Chicken leg (diced) 2 taels Steps: Steps: Steps: Steps: 1. Boil water to blanch shredded 1. Pour cooking oil to pan-fry 1. Fry chopped garlic in hot oil 1. Rinse Chinese flowering onion; add diced chicken leg fish belly until both sides are until fragrant; add pea shoots cabbage. to cook until done. lightly brown. and stir-fry until done; season 2. Pour into superior stock and 2. Add soybean curd and 2. Add water and seasoning; mix with salt and arrange on a plate season with 2 slices of ginger shiitake mushrooms to boil in eggplant to boil together. then set aside. then bring to the boil; add until done. 3. Cook until done and serve. 2. Fry shredded chili in hot oil until Chinese flowering cabbage and 3. Season and serve. fragrant; add shredded pork; cook until done. stir-fry until done; put them on top of the pea shoots and serve. Wednesday Shiitake Mushroom Soup Mini Tientsin Pakchoi Steamed Tender Chicken with Veal Ribs in Ground Black with Shanghai Pakchoi Braised with Soybean Curd Dried Scallops and Walnuts Pepper Sauce Ingredients: Ingredients: Ingredients: Ingredients: Shanghai pakchoi 1/3 catty Soybean curd (sliced) 2 pcs Whole chicken 1 Veal ribs 1 catty (cut into sections) Mini Tientsin pakchoi 8 taels Dried scallops (soaked) 1 tael Dried shiitake 1 tael Walnuts 1/6 catty mushrooms (soaked) Shredded ham 1 tael Steps: Steps: Steps: Steps: 1. Fry ginger and garlic in hot 1. Fry ginger and garlic in hot oil 1. Arrange chicken, dried scallops; 1. Rinse and cut veal ribs into oil until fragrant; add shiitake until fragrant; add mini walnut meat; spring onion and pieces; marinate with salt, sugar, mushrooms and shredded Tientsin pakchoi and fry until ginger on a plate; add seasoning. ginger juice and cornstarch and ham; stir-fry until fragrant. it softens; add seasoning; 2. Steam over a medium heat for set aside; cut onion into strips. 2. Pour water and bring to the arrange on a plate. about 2 hours until tender; strain 2. Heat cooking oil; deep-fry the boil; add Shanghai pakchoi 2. Pan-fry soybean curd until off the cooking liquor. veal ribs until 70% done; drain and boil up. both sides turn golden; add 3. Bring the cooking liquor to a oil. seasoning; thicken the soup. boil; thicken it; pour onto the 3. Fry chopped garlic, chopped 3. Lay the soybean curd mixture chicken. shallot, onion and ground black on the vegetable. peppercorn in hot oil until fragrant; put the veal ribs back in the wok again; add water and dark soy sauce and boil for a while; thicken the soup and serve. Thursday Lean Pork Soup with Water Steamed Soybean Curd with Stir-fried Assorted Mushrooms Steamed Pomfret Chestnuts and Ginkgo Yunnan Ham with XO Sauce Ingredients: Ingredients: Ingredients: Ingredients: Pork 8 taels Soybean curd 2 pcs Pomfret 1 Shaggy manes 1/6 catty Water chestnuts 3 taels (cut into chunks) Enokitake mushrooms 1/6 catty Ginkgo appropriate Yunnan ham 3 taels Abalone mushrooms 1/6 catty amount Steps: Steps: Steps: Steps: 1. Boil water in a pot; add all 1. Rinse soybean curd; drain 1. Lay spring onion underneath 1. Fry chopped garlic, diced ginger ingredients and bring to the well; rinse and shred yunnan fish; garnish with shredded and shredded red chili in hot oil boil. ham. gingers. until fragrant; add all 2. Turn to a low heat and stew 2. Garnish the soybean curd with 2. Steam the fish over a high heat ingredients and stir-fry well. for 2 hours; season with salt shredded yunnan ham; steam until done; fry shredded gingers 2. Season with salt, oyster sauce, and serve. in a container until done; in hot oil and pour them on the XO sauce and water to cook. strain away excess water. fish. 3. Stir-fry until the sauce is 3. Sprinkle chopped spring 3. Sprinkle chopped spring onions thickened. onions; pour some cooking oil and serve. and soy sauce on top. Friday Pig Liver Soup with Fish Belly Braised with Radish Boiled with Wood Ear Shrimp Balls Stir-fried with Enokitake Mushrooms Hairy Gourd Fungus and Shelled Shrimps Broccoli Ingredients: Ingredients: Ingredients: Ingredients: Enokitake mushrooms 1/4 catty Hairy gourd 1 White radish 2/3 catty Broccoli 1/2 catty Pig liver (sliced) 1/3 catty (cut into pieces) (cut into strips) Shrimps 1/2 catty Big head belly 12 taels Shelled shrimps 1/3 catty Wood ear fungus 1/4 catty (sliced) Chopped Chinese 1 tablespoon parsley Steps: Steps: Steps: Steps: 1. Blanched enokitake 1. Pour cooking oil to fry fish 1. Boil white radish for 10 min and 1. Heat up the wok with cooking mushrooms in boiling water. belly until both sides turn dish up. oil and add broccoli and salt to 2. Add enokitake mushrooms, golden. 2. Heat up the wok with cooking sauté briefly; arrange on a plate. pig liver, stock into a wok 2. Add water and seasoning; mix oil; add white radish; shelled 2. Fry ginger slices, spring onion, and add seasoning; cook for 5 in hairy gourd to cook shrimps and wood ear fungus chopped garlic, yellow chives min. together. and stir-fry thoroughly. and red sweet pepper in hot oil 3. Sprinkle chopped spring 3. Cook until done and serve. 3. Season and keep cooking until until fragrant; mix in shelled onions and serve. the white radish turns soft; shrimps; sprinkle rice wine. sprinkle chopped Chinese 3. Add seasoning; thicken the parsley and serve. soup; lay on the broccoli and serve. Saturday / Sunday European Lettuce Braised with Pork Shin Soup with Lotus Pan-fried Pork Chops with Crab Stewed with Mungbean Abalone Slices and Duck Webs Seeds and Fox Nuts Onion Vermicelli in Casserole in Oyster Sauce Ingredients: Ingredients: Ingredients: Ingredients: Pork shin 1/3 catty Pork chops 1/2 catty Red crab (cut into pieces) 1 Duck webs 6 taels (cut into chunks) Onion 1 Mungbean vermicelli 1 bundle European lettuce 1 Lotus seeds (soaked) 2 taels Abalone slices 1 can Fox nuts 1 tael Steps: Steps: Steps: Steps: 1. Boil water in a pot; add all 1. Marinate pork chops; pan-fry 1. Fry ginger and garlic in hot oil 1. Blanch European lettuce in ingredients and bring to the until fragrant and set aside. until fragrant, add mungbean superior stock until done; boil. 2. Stir-fry tomatoes and onion; vermicelli and superior stock arrange on a plate and set aside. 2. Turn to a low heat and stew put the pork chops in the wok and cook for a short while. 2. Fry ginger slices in hot oil until for 2 hours; season with salt to cook again. 2. Fry ginger and garlic in hot oil fragrant; put in duck webs and and serve. 3. Season with salt and sugar until fragrant; add red crab abalone slices to sauté briefly; and serve. pieces and stir-fry until fragrant; add oyster sauce and seasoning sprinkle rice wine and season. and cook until done; thicken the 3. Put red crab in the casserole; soup and pour on the lettuce. boil for a short while; add shredded red hot pepper and shredded spring onions to serve.