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Hi!  I  study at T.W.G.Hs Li Ka Shing College. I am a F.1 student. I like cooking as it is very interesting.

(※I will change the recipes twice a month. If you like eating Chinese food , I think you will like these food※)

Now let me show you some recipes:

　

 
　

　

Chinese Yams in Spun Syrup
　

Ingredients:

1 lb (500 g) Chinese yams (or sweet potatoes)
 3 cups (750 ml) vegetable oil for deep-frying; uses about 2 1/2 oz (75 ml)
 5/8 cup (150 g) sugar             

Directions:

　

1. Wash, peel and roll-cut the yams into pieces. Soak in boiling hot water and remove immediately.

2. Heat the oil in a wok over medium heat to about 250oF(120oC), or until small bubbles appear around a piece of green leaf tossed into the oil. Add the yams and deep-fry until cooked or brown.

3. Pour all but 2 tbsp of the oil out of the wok. Turn the heat to low and add the sugar, stirring constantly until it dissolves. Cook until the syrup caramelizes and turns light brown. Immediately add the yams and remove wok from the heat. Quickly toss the yam pieces so they are well-coated with the syrup, which will spin a thread. Place on a plate and serve immediately. Dip each piece in cold water to cool it enough to eat.
 (source of the recipe: http://www.chinesefooddiy.com/recip_ChineseYam.htm

　

中文解釋

　

中國薯仔加糖漿

　

成份: 1 磅(500 個g) 中國薯類(或白薯) 3 個杯子(750 ml) 菜油為油炸; 用

　

大約2 1/2 盎司(75 ml) 5/8 杯子(150 個g) 糖方向: 1. 洗滌, 剝和滾動切開

　

薯類入片斷。浸泡在煮沸熱水和立刻去除。

2. 加熱油在鐵鍋中火到大約250oF(120oC), 或直到小泡出現在綠色葉子附近片斷被倒下油。加薯類和油炸直到烹調或棕色。

3. 倒下所有但是2 湯匙的油 在鐵鍋外面。轉動熱對低落和加糖, 經常攪動直到它溶化。烹調直到糖漿熔化 和轉動至淺褐色。立刻加薯類和待冷鐵鍋。迅上速扔薯類片因此他們是很好漆的用糖漿, 將轉動螺紋。地方在板材和服務直接。浸洗各個片斷在冷水裡冷卻足夠便可以吃。

　

(來源:http://www.chinesefooddiy.com/recip_ChineseYam.htm)

 

　

　

　

Soft-fried Mushrooms

Ingredients:

5 oz (150 g) reconstituted koumo mushrooms (substitute fresh or canned mushrooms)
2 cups (500 ml) meat stock
1/4 tsp salt, or to taste
2 egg whites
5 1/2 tbsp (50 g) flour
2 cups (500 ml) vegetable oil; uses about 2 oz (60 ml)
spiced pepper-salt
1/4 tsp MSG                                                

Directions:

1. Wash the mushrooms well to remove any sand. Remove the stems. Blanch twice in meat stock, then drain and place in a bowl. Add the salt and MSG and mix well.

2. Whisk egg whites and flour into batter and coat the mushrooms.

3. Heat the oil in a wok to about 230oF(110oC), add the mushrooms one by one and deep-fry until the batter is soaked with oil. Remove and drain. Heat the oil to 400oF(205oC), or until a piece of scallion green or ginger brown. Mix well and serve with the spiced pepper-salt as a dip.
(source of the recipe: http://www.chinesefooddiy.com/recip_ChineseYam.htm

中文解釋

軟油煎的蘑菇
成份: 5 盎司(150 g) 重新組成了koumo 蘑菇(替補新鮮或罐裝蘑菇) 2 個杯子(500 ml) 肉股票1/4 tsp 鹽, 或品嘗2 蛋白5 1/2 tbsp (50 g) 麵粉2 托起(500 ml) 菜油; 用途大約2 盎司(60ml) 加了香料胡椒鹽1/4 匙 :
1. 洗滌蘑菇很好去除任一沙子。去除詞根。變白兩次在肉庫存, 然後安置在碗。加鹽和MSG,混合好。

2. 攪拌蛋白和麵粉入麵團和塗上蘑菇。

3. 加熱油在鐵鍋到大約230oF(110oC), 逐個加蘑菇和油炸直到麵團由油被浸泡。去除和排泄。加熱油到400oF(205.oC), 或直到薤綠色或薑褐色片斷。混合好和服務與加香料的胡椒鹽作為垂度。

　

(來源:http://www.chinesefooddiy.com/recip_ChineseYam.htm)

　

　

　
　 　
　

　

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