Monday Bamboo Shoot Soup with Dried Wax Gourd Braised with Straw Pig Livers Stir -fried with Pork Chop in Tomato Sauce Shrimps Mushrooms Radishes Ingredients: Ingredients: Ingredients: Ingredients: Dried shrimps 1 tael Wax gourd 1 catty Pork chop 1/2 catty Pig livers (sliced) 1/3 catty Bamboo shoots 1/6 catty (cut into chunks) Onion (shredded) 2 taels Radishes (sliced) 2/5 catty (sliced) Straw mushrooms 1/2 catty Tomatoes 2 Preserved mustard appropriate greens amo unt Steps: Steps: Steps: Steps: 1. Put superior stock, dried 1. Fry wax gourd chunks in hot 1. Gently crush pork chop and 1. Heat up the wok with cooking shrimps and bamboo shoots in a oil; add soaked and minced marinate; pan-fry pork chop oil; stir-fry sliced radishes until wok; add preserved mustard dried scallop and superior until both sides become brown. 80% done; dish up. greens when the soup is boiled. stock, cook for 20 min; set 2. Fry garlic in hot oil; stir-fry 2. Fry pig livers in hot oil; stir-fry 2. Add appropriate amount of salt aside. tomatoes and shredded onion; quickly. and serve. 2. Fry ginger slices in hot oil; add sprinkle a few drops of rice 3. Put sliced radishes back in the straw mushrooms; sprinkle a wine; pour tomato sauce and wok and stir-fry all; add spring few drops of rice wine; season season. onion; season and serve. and cook until done. 3. Put the pork chop back in the 3. Put dried scallop and wax wok and mix well; stir-fry until gourd back in the wok; stir-fry sauce is absorbed. well and serve. Tuesday Steamed Pork R ibs with Bamboo Shoots and Fresh Egg Drop Soup with Tomatoes Pumpkin in Fermented Black Sautéed Fried Chicken Wings Shiitake Mushrooms Stir-fried Soybean Sauce with Chopped Garlic Ingredients: Ingredients: Ingredients: Ingredients: Tomatoes (cut into chunks) 3 Pumpkin (sliced) 1 Chicken wings 2/3 catty Bamboo shoot 2/5 catty Eggs 2 Pork ribs 6 pcs (cut into pieces and Fermented black soybean small blanched) amount Fresh shiitake 6 pcs mushroom (soaked) Steps: Steps: Steps: Steps: 1. Heat up the wok with cooking 1. Mix pork ribs with fermented 1. Marinate chicken wings; pour 1. Fry spring onion sections and oil and shredded ginger; pour black soybean, light soy sauce, hot oil and fry until both sides shiitake mushrooms in hot oil; some water and bring to the salt, spring onion and ginger become brown. sprinkle a few drops of rice boil; add tomatoes and bring to well; marinate for 30 min. 2. Coat chicken wings with honey wine and stir-fry. the boil; season with salt. 2. Lay pork ribs on the pumpkin; water; pan-fry briefly until 2. Add bamboo shoot; pour 2. Pour whisked egg into the steam until pork ribs become fragrant and serve. superior stock and season; bring wok; sprinkle spring onion and juicy and cooked; sprinkle to the boil. Szechuan pepper. Chinese parsley and serve. 3. Thicken the soup and serve. Wednesday Spinach Soup with Lotus Seeds Lily Bulbs Stir -fried with Golden Horsehead Bream Sweet and Sour Pork and White Fungus Asparagus Boiled with Tomatoes Ingredients: Ingredients: Ingredients: Ingredients: Spinach 1/2 catty Asparagus 1/3 catty Pork ribs 1/3 catty Golden horsehead bream 1 Lotus seeds 20 pcs (cut into sections) (cut into pieces) Tomatoes 2 White fungus 1 & 1/2 taels Lily bulbs 1/3 catty Pineapples 4 taels (cut into pieces) (peel into pieces) Green sweet pepper 1 Carrots (sliced) 1 tablespoon Red sweet pepper 1 Steps: Steps: Steps: Steps: 1. Heat up the wok with 1. Stir-fry asparagus until half 1. Gently chop pork tenderloin; 1. Fry sliced ginger and spring cooking oil and shredded done; add lily bulbs and sliced marinate well; pour in whisked onion sections in hot oil; ginger; add stock and bring to carrots; mix and stir-fry. egg; coat pork tenderloin with pan-fry both sides of the fish the boil; add lotus seeds and 2. Pour in superior stock; season cornstarch to deep fry until firm until fragrant; take out and set cook for 5 min. and cook for a short time. and done. aside. 2. Add spinach and white fungus 3. Thicken the soup; sprinkle the 2. Fry chopped garlic in hot oil; 2. Fry tomatoes in hot oil; pour in and bring to the boil; season fried chopped garlic and serve. pour tomato sauce, Zhenjiang superior stock and bring to the with salt and serve. black vinegar, sugar and salt to boil; put the fish back in the cook; add green and red sweet wok; cook briefly and serve. peppers and sliced pineapple; stir-fry together. 3. Put pork ribs back in the wok and mix well; add spring onion sections and serve. Thursday Mushrooms and Straw Steamed Minced Pork with Clam Soup with Bean Sprout Chicken Roasted with Salt Mushrooms Stir-fried with Salted Duck Egg Oyster Sauce Ingredients: Ingredient : Ingredients: Ingredients: Bean sprout 1 catty Pork (chopped finely) 2/3 catty Whole chicken 1 Mushrooms 1/2 catty Sand clams 2/3 catty Salted duck egg 1 Straw mushrooms 1/2 catty Steps: Steps: Steps: Steps: 1. Stir bean sprout briefly until 1. Chop pork finely; pour salted 1. Wrap chicken with butter paper; 1. Fry ginger and garlic in hot oil; soft; put clams in water to spit duck egg white and seasoning; lay tinfoil in the clay pot. add straw mushrooms and sand. mix well. 2. Heat up the wok; add coarse mushrooms and stir-fry. 2. Fry sliced ginger in hot oil; add 2. Lay the meat pie on the plate; salt and stir until brown; lay 1/3 2. Sprinkle a few drops of rice clam meat and stir for a put salted duck egg yolk in the of coarse salt on the bottom of wine; pour oyster sauce; season moment; pour appropriate middle of the pie; steam in a the wok. and cook until sauce is amount of water to cook. container for 10 min. 3. Put chicken in the wok; lay the absorbed. 3. Add bean sprouts; cook briefly 3. Sprinkle chopped spring onion remaining coarse salt on the 3. Sprinkle chopped spring onions and season. and pour cooking oil and serve. top; cover the lid and roast over and serve. low heat until done . Friday Stra w Mushrooms Coated Soybean Curd Soup with Steamed Tonguesole Mussels Boiled in Sake with Egg White and Corn and Straw Mushrooms Imitation Crab Meat Ingredients: Ingredients: Ingredients: Ingredients: Soybean curd 1/2 catty Tonguesole 1 Mussels 15 Straw mushrooms 1/2 catty Straw mushrooms 1/3 catty Onion (shredded) half Imitation crab meat 5 Corn 2 Red onion (shredded) hal f Egg white 1 Steps: Steps: Steps: Steps: 1. Heat up the wok with cooking 1. Put the fish on a plate; lay 1. Fry chopped garlic, onion, red 1. Fry ginger and garlic in hot oil; oil and shredded ginger; add sliced ginger and spring onion onion and shredded red hot add straw mushrooms and stir straw mushrooms and stir stem underneath the fish; add peppers; add mussels and cook briefly; sprinkle a few drops of briefly; sprinkle a few drops of shredded ginger on the fish. all together. wine; season with salt and cook rice wine. 2. Steam the fish over a high heat 2. Pour superior stock and sake; to absorb the sauce; dish up. 2. Pour stock and bring to the boil; until it is done; fry some mix well; cook until the sauce is 2. Heat up a wok; pour superior add corn kernels and soybean shredded ginger in hot oil; pour absorbed. stock, sugar, salt, imitation crab curd and cook together. the hot oil and shredded ginger 3. Season with salt; sprinkle herbs meat and egg white; bring to the 3. Pour whisked egg; thicken the mixture and light soy sauce and serve. boil; thicken the soup. soup and serve. onto the fish and serve. 3. Pour the mixture on straw mushrooms. Saturday / Sunday Pork Rib Soup with Mung Steamed Sweetlip with Shanghai Pakchoi Coated Fried Assorted Mushrooms Beans and Dried Tangerine Preserved Tianjin White with Shiitake Mushrooms with Oyster Sauce Peel Cabbages Ingredients: Ingredients: Ingredients: Ingredients: Pork ribs 1/2 catty Sweetlip 1 & 1/2 taels Shanghai pakchoi 1/3 catty Straw mushrooms 2 taels Mung beans 1/2 catty Preserved Tianjin small amount Dried shiitake 10 pcs Shaggy manes 2 taels Dried tangerine peel 1/2 tael white cabbages mushrooms Small oyster mushrooms 2 taels Steps: Steps: Steps: Steps: 1. Boil a pot of water; add all 1. Put the fish on a plate; lay 1. Put Shanghai pakchoi in boiling 1. Fry ginger, straw mushrooms, ingredients and bring to the boil sliced ginger and spring onion water; take out when the color shaggy manes, small oyster then turn to a low heat and stem underneath the fish; add of Shanghai pakchoi changes. mushrooms in hot oil; sprinkle simmer. shredded ginger and preserved 2. Fry spring onion and ginger in a few drops of rice wine. 2. Continue to cook for 2 hours; Tianjin white cabbages on top hot oil, pour stock; add shiitake 2. In the end, add oyster sauce, season with salt. of the fish. mushrooms and salt; bring to sugar and ground white pepper; 2. Steam over a high heat until the the boil; put Shanghai pakchoi serve. fish is done; fry shredded back in the wok. ginger in hot oil and pour the 3. Stew for 2-3 min; pour sesame mixture onto the fish. oil and serve.