中式菜名

1. 木须肉

Characteristics: This dish needs scant seasonings and ingredients are easy to get. Also, cooking is straightforward. Weekend cooks will find making Sautéed Sliced Pork, Eggs and Black Fungus a real pleasure.

A typical Chinese northern dish of unknown origin to which you have a choice of adding black fungus, daylily and cucumber while the others prefer black fungus and lettuce on top of lean pork and eggs. It contains rich protein, calcium and phosphorus but little fat and cholesterol, hence suitable for general consumption.

Ingredients:

2 cucumbers

20g dried black fungus

20 dried daylily

2 eggs

300g lean pork

green onion slices

ginger slices

salt

sesame oil

soy sauce

cooking wine

cornstarch

Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.

Preparation:

A. Soak the dried daylily in warm water for about 20- 30 minutes till they saturate. Clean and cut them into sections. Then put it aside.

B. Put the dried black fungus in cold water for 20-30 minutes till they saturate.

Wash and then tear them into small pieces. Put aside for later use.

C. Cut the lean pork into small pieces. Put it into a plate; add in cooking wine and cornstarch. Stir well.

D. Cut the cucumbers into thin sections first and then slice the sections to get thin diamond-shaped pieces. One can also divide the cucumber into halves first and then slice them into thin semi-rounds as showed in the photo below. Methods:

Step 1: Crack and open the egg shells, pour the contents into a small bowl and beat them up. Place wok over fire and then add cooking oil. When the oil is quite hot, put in beaten eggs. Stir fry slowly till they set. T ake them out and put aside.

Step 2: Heat some cooking oil in a wok. Put in green onion slices and ginger slices. Stir fry for a few seconds and then add lean pork. When the pork turns light pink, add in black fungus and daylily sections. Add soy sauce and salt and mix thoroughly.

Step 3: Add boiling water and stir fry for about 2-3 minutes. Then put in the cucumber slices and fried egg. Stir fry for about 1 minute and add cornstarch water. Stir well. Last of all add some sesame oil and mix thoroughly. Turn off the fire when ready.

2.宫保鸡丁

Style: Sichuan(Szechuan) Cuisine

Characteristics: the chicken tastes tender and smooth, while the lettuce crisp and refreshing. It can be made either spicy or mild according to how much pimientos and chilli sauce are added, but both have unique flavors.

Popular both at home and abroad, this dish is a traditional dish of Sichuan Cuisine, mainly made of diced chicken, peanuts and lettuce. It is not only a delicious dish, but it also has medical and health preserving properties, including nourishing the marrow and replenishing the essence, promoting mental health and prolonging the life and preventing hypertension and heart disease.

Ingredients:

2 boneless, skinless chicken breasts, about 100 g each

1 cup fried peanuts

half a lettuce, 50 g

half a carrot, 50 g

ginger

green onion (spring onions, scallions)

Seasonings: