1、香妃雞(steamed chicken with saltedsauce)

2、糖醋雞塊（chicken in sweet and sour sauce）

3、三杯雞翼（chicken wings in three cups sauce）

4、賽海蜇拌火鴨絲（shredded roast deck with wnow fungus)

5、雜菜拌鴨(duck tongues with assorted vegetables)

6、鹵炸乳鴿(deep-frie pigeon in spiced sauce)

7、蜜糖子姜雞（honey chicken with ginger shoors)

8、蘋果咖喱雞(curry chicken with apple)

9、百花鳳翼（stuffed chicken wings with shrimp paste)

10、香荽鴨翼(duck wings with coriander)

11、陳皮鴨(fried duck tongues with tangerine peel)

12、欖仁炒魚環(huán)(fried minced dace with olive seeds)

13、黑豆煲魚頭湯(fish head soup with black beans)

1.西紅柿炒蛋

ingredients:1. 2 eggs

1/4 t. salt

pinch of pepper

2. 3 tomotoes, cut in chunks

1/8 t. salt

1 c. water

2 t. ketchup

1 t. cornstarch

chopped spring onion

method:

1. Beat the eggs lightly. Add ingredient One.

2.Heat 1 tablespoon of oil in the wok. Stir-fry the egg in the oil until set and remove from wok.

3. Clean the wok.

4. Heat yet another tablespoon of oil, stir-fry the tomato chunks, add ingredient Two. When almost done, add the eggs and stir-fry quickly over high heat.Remove from heat.

5.Sprinkle with choppd spring onion.

2.sweet and sour pork甜酸肉

Ingredients:

1 kg Pork Belly ( 1 inch cubes)

1 tsp salt

1 1/2 tbsp Brandy (optional)

1 Egg (beaten)

1 tbsp Cornflour

600 ml Vegetable oil

1 spring Onion (cut in to 1inch)

100 g Canned bamboo shoot

1 Green pepper (diced)

Sauce :

3 tbsp wine vinegar

3 tbsp sugar

1/2 tsp salt

2 tbsp Tomato puree or sauce

2 tbsp Orange juice

1 tbsp Soy sauce

1 tbsp Sesame oil

1 tbsp Cornflour

Directions:

1. Mix the pork cubes with salt & Brandy & leave to marinade for 15 minutes.

2. Blend the beaten egg, cornflour & add the pork cubes and turn until each cube is well coated.

3. Mix the sauce ingredients together in a bowl.

4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown. Remove and drain on paper towels.

5. Now heat a pan and add the sauce mix and heat till slightly thick.

6. Mix the sauce with the meat & vegetable just before serving.

暈吧`人家要的是食譜,給你一個西紅柿炒蛋的

西紅柿炒雞蛋中英文菜譜

配料：

植物油，鹽。注意，西紅柿炒雞蛋不用放雞精或者味精，因為西紅柿炒雞蛋是吃一個“鮮”字，而西紅柿炒雞蛋的時候就有形成鮮味的物質(zhì)析出，不需要再放提鮮的味精或者雞精。這也是做這道菜的時候不放蔥姜蒜的原因。

制作方法：

1。西紅柿切成塊，要大小不一，什么形狀無所謂，雞蛋打開放入碗中，打勻，放入少許的鹽。

2。鍋內(nèi)放入適量（炒雞蛋的時候，油放多少很關鍵，我的經(jīng)驗是放相當于雞蛋液的2／3）的油，等油熱了的時候，（我后面詳細講如何判斷油的溫度），倒入雞蛋液，注意這個時候，雞蛋液會自然的凝固，不要動，等到這個雞蛋液都凝固的時候（要小心油干了，造成雞蛋糊了），用飯鏟（也叫炒勺）從雞蛋的邊緣輕輕進入，將雞蛋翻過來，煎一下，等兩面的顏色都呈現(xiàn)金黃的顏色時候，把雞蛋從鍋里取出來（也可以不取，不過等熟練以后再說吧），這個時候鍋里面應該還有一些油，把西紅柿翻進去，翻炒幾下，由于西紅柿里面含有大量的水分，會有水份析出，這個時候把炒好的雞蛋放進去，放入少許鹽，翻炒幾下，出鍋。ps：有人喜歡做的時候，放一些水進去，本人不推薦，其實西紅柿里的水份完全夠用了，不用放水。還有，現(xiàn)在的西紅柿質(zhì)量不好，炒出來的菜不甜還有些苦味，出鍋的時候可以適量放一些白糖。

西紅柿炒雞蛋英文菜譜:

the

tomato

fries

the

egg

raw

material:

egg

3,tomato

150

grams,vegetable

oil

4

soupspoon,salt,

monosodium

glutamate

respectively

right

amount,sugar

1

soupspoon.

manufacture

process:

after

1st,

burns

the

tomato

cleaning

with

the

boiling

water,

goes

to

the

skin,

goes

to

the

peduncle,

the

slice

is

ready

to

be

used.

2nd,

infiltrates

the

egg

in

the

bowl,

adds

the

salt,

evenly

is

ready

to

be

used

with

the

chopsticks

full

whipping.

3rd,

the

wok

puts

the

oil

3

soupspoon

to

burn

the

heat,

puts

in

the

egg

in

the

pot

to

fry

is

ripely

abundant

is

ready

to

be

used.

4th,

the

surplus

oil

will

burn

the

heat,

will

get

down

the

tomato

piece

to

stir-fry

before

stewing

fries,

puts

the

salt,

the

sugar

fries

the

moment,

will

pour

into

the

egg

to

turn

fries

several

pots

namely

to

become.

when

stirs

fry

system

this

vegetable,

wants

the

strong

fire

to

be

intensive.

although

this

vegetable

is

the

ordinariest

simple

dish,

but

fries

quality

may

know.

is

called

the

cooking

technique

now

at

last.

西班牙小油條配巧克力醬

Ingredients

配料

50g butter, melted

50g黃油，融化

? tsp vanilla extract

?茶匙香草精

250g plain flour

250g純面粉

1 tsp baking powder

1茶匙發(fā)酵粉

about 1 litre sunflower oil

約1公升葵花籽油

few chunks of bread

幾大塊面包

For the sauce

醬料

200g bar dark chocolate, not too bitter, broken into chunks

200g黑巧克力棒，不要太苦的，弄成塊

100ml double cream

100ml高脂厚奶油

100ml whole milk

100ml全脂牛奶

3 tbsp golden syrup

3湯匙金黃色蔗糖漿

? tsp vanilla extract, if you have some

?茶匙香草精（如果有的話）

For the cinnamon sugar

肉桂糖

100g caster sugar

100g細砂糖

2 tsp cinnamon

2茶匙肉桂

Method

做法

1.Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract.?

壺里水燒開，量好350ml沸水倒進罐里，加入融化的黃油和香草精。

2.Sift the flour and baking powder into a big mixing bowl with a big pinch of salt.?

把面粉和發(fā)酵粉篩好，放入一個大的攪拌碗中，加入一大捏鹽。

3.Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free.?

面粉中間挖個洞，倒入罐里的混合物，用木匙快速攪拌，直到?jīng)]有面疙瘩。

4.Rest for 10-15 mins while you make the sauce.

放置10-15分鐘，你可以利用這個時間做醬料。

5.Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

把所有醬料配料放進平底鍋里，使它們慢慢融合在一起，偶爾攪拌一下直到醬料光滑發(fā)亮。開小火保溫。

6.Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds C 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.

在一個大燉鍋中倒入三分之一的油，加熱45秒至1分鐘至面包塊變成棕色。在盤子里鋪上廚房紙，把砂糖和肉桂充分混合。

7.Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size.

擠花袋上安一個星形花嘴，1.5-2cm寬正好。

8.Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors.?

把放置備用的面團放入擠花袋里，擠出2-3條直接放入平底鍋中，用廚房剪刀把每條面團剪開。

9.Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray.?

用鍋炸至金黃酥脆，然后用篦式漏勺撈出來，放在鋪好廚房紙的盤上把油瀝干。

10.Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go.?

剩下的面團分批炸好，同時在炸好的西班牙小油條上涂上肉桂糖。

11.Once you’ve cooked all the churros, serve with the chocolate sauce, for dipping.

所有小油條都炸好以后，把巧克力醬作為蘸料一起端上桌。

擴展資料：

西班牙油條（西班牙語：Churros直譯油條），亦作西班牙式炸小油條吉事果，拉丁果，是一種源于西班牙的條狀面食，但亦在拉丁美洲、法國、葡萄牙、美國及加勒比海多個以拉美裔人口為主的島嶼盛行。

西班牙油條與中國的油條類似，兩者都是當?shù)卦绮蜁r經(jīng)常會食用的食品. 西班牙油條的制作技術可能是從中國經(jīng)葡萄牙傳入的。

參考資料：西班牙小油