什錦冬瓜羹
材料：
冬瓜600克
瘦肉75克
蝦75克
叉燒35克
草菇/磨菇35克
水1公升
鹽1/2茶匙
芡汁：
粟粉1茶匙
水5湯匙
調味：
瘦肉調味料：
鹽1/8茶匙
糖1/8茶匙
生抽1/4茶匙
油1/2茶匙
粟粉1/2茶匙
蝦調味料：
鹽1/8茶匙
胡椒粉少許
製法：
1.清洗冬瓜，去皮去籽，切成厚片。用文火把冬瓜在1公升水內煮20至30分鐘。
2.將瘦肉清洗及切粒，加入調味料。
3.蝦去瞉去腸，用粟粉清洗，過水。抹乾後用鹽及胡椒粉調味。
4.冬菇及叉燒切粒。
5.將冬瓜瀝乾，留起湯備用。把冬瓜攪打成茸。
6.將冬瓜茸放回湯內，再加入瘦肉、蝦，鹽及油各1/2茶匙。
7.當材料再次煮沸，加入冬菇、叉燒，再煮5分鐘。
8.加入芡汁煮至沸起。
2007年2月26日 星期一
2007年2月22日 星期四
名廚食譜——布渣葉夏枯草雪梨湯
名廚食譜——布渣葉夏枯草雪梨湯
（Bu Zha Ye, Selfheal Spike and Pear Soup）
《清心潤肺靚湯》 食譜提供︰海濱圖書公司材料
Ingredients
布渣葉 半
夏枯草 半
雪梨 四個
木瓜 一斤半
瘦肉 八
蜜棗 四個
調味料
鹽 適量
Bu Zha Ye 19g
Selfheal Spike 19g
Chinese Pears 4
Papaya 900g
Lean Pork 300g
Candied Dates 4
Seasoning
Salt Little
做法 Method
1. 洗乾淨布渣葉和夏枯草。
Wash Bu Zha Ye and selfheal spike.
2. 雪梨洗淨後切件。
Wash pears and cut into pieces.
3. 木瓜去皮、去核，洗乾淨，切件。
Peel and seed papaya. Wash and cut into pieces.
4. 洗乾淨瘦肉，飛水後再沖洗乾淨。
Wash lean pork. Scald and wash.
5. 洗乾淨蜜棗。
Wash candied dates.
6. 將適量水放入瓦煲內，放入全部材料，煲約兩小時，下鹽調味即成。
Bring suitable amount of water to the boil. Add all ingredients. Cook for 2 hours. Season with salt. Serve.
Ingredients
布渣葉 半
夏枯草 半
雪梨 四個
木瓜 一斤半
瘦肉 八
蜜棗 四個
調味料
鹽 適量
Bu Zha Ye 19g
Selfheal Spike 19g
Chinese Pears 4
Papaya 900g
Lean Pork 300g
Candied Dates 4
Seasoning
Salt Little
做法 Method
1. 洗乾淨布渣葉和夏枯草。
Wash Bu Zha Ye and selfheal spike.
2. 雪梨洗淨後切件。
Wash pears and cut into pieces.
3. 木瓜去皮、去核，洗乾淨，切件。
Peel and seed papaya. Wash and cut into pieces.
4. 洗乾淨瘦肉，飛水後再沖洗乾淨。
Wash lean pork. Scald and wash.
5. 洗乾淨蜜棗。
Wash candied dates.
6. 將適量水放入瓦煲內，放入全部材料，煲約兩小時，下鹽調味即成。
Bring suitable amount of water to the boil. Add all ingredients. Cook for 2 hours. Season with salt. Serve.
名廚食譜——回鍋肉
名廚食譜——回鍋肉
（Stir-fried Pork Belly in Sichuan Style）
《 黃淑儀 情濃菜香 》 食譜提供﹕海濱圖書公司
材料 Ingredients
五花腩 1條（約450克）
椰菜 200克（切塊）
大蒜苗100克（切段）
薑 2片
辣豆瓣醬 2湯匙
甜麵醬 1湯匙
老抽 1湯匙
糖 1茶匙
pork belly 1piece（about 450g）
cabbage 200g（cut into pieces）
leek stems 100g（sectioned）
ginger 2slices
spicy broad bean paste 2tbsps
sweet fermented bean paste 1tbsp
dark soy sauce 1tbsp
sugar 1tsp
做法 Method
1. 用少許油爆炒薑片、熟五花腩片（先以水煮20分鐘至熟透，再切薄片），下辣豆瓣醬，炒勻，再下甜麵醬和老抽，炒至上色。
Heat oil in wok. Stir-fry ginger slices and cooked pork belly（boiled in water for 20 minutes until done and sliced thinly） quickly. Add spicy broad bean paste and stir-fry well. Put in sweet fermented bean paste and dark soy sauce. Stir-fry until the meat picks up the colour.
2. 加入椰菜和大蒜苗，炒至椰菜熟，再加糖調味即可。
Pour in cabbage and leek stems. Stir-fry until the cabbage is done. Season with sugar. Serve.
《 黃淑儀 情濃菜香 》 食譜提供﹕海濱圖書公司
材料 Ingredients
五花腩 1條（約450克）
椰菜 200克（切塊）
大蒜苗100克（切段）
薑 2片
辣豆瓣醬 2湯匙
甜麵醬 1湯匙
老抽 1湯匙
糖 1茶匙
pork belly 1piece（about 450g）
cabbage 200g（cut into pieces）
leek stems 100g（sectioned）
ginger 2slices
spicy broad bean paste 2tbsps
sweet fermented bean paste 1tbsp
dark soy sauce 1tbsp
sugar 1tsp
做法 Method
1. 用少許油爆炒薑片、熟五花腩片（先以水煮20分鐘至熟透，再切薄片），下辣豆瓣醬，炒勻，再下甜麵醬和老抽，炒至上色。
Heat oil in wok. Stir-fry ginger slices and cooked pork belly（boiled in water for 20 minutes until done and sliced thinly） quickly. Add spicy broad bean paste and stir-fry well. Put in sweet fermented bean paste and dark soy sauce. Stir-fry until the meat picks up the colour.
2. 加入椰菜和大蒜苗，炒至椰菜熟，再加糖調味即可。
Pour in cabbage and leek stems. Stir-fry until the cabbage is done. Season with sugar. Serve.
名廚食譜——西洋菜花果豬腱湯
名廚食譜——西洋菜花果豬腱湯
（Shin of Pork Soup with Watercress and Dried Figs）
《精心煲靚湯》食譜提供﹕海濱圖書公司
《精心煲靚湯》食譜提供﹕海濱圖書公司
材料 Ingredients
豬腱 1斤
乾鴨肫 3個
西洋菜 1斤
無花果 6個
南北杏 1
薑 2片
水 12杯
shin of pork 600g
dried duck gizzards 3
watercress 600g
dried figs 6
bitter and sweet almonds 38g
ginger 2slices
water 12cups
做法 Method
1. 西洋菜洗淨，放入淡鹽水中浸1/2小時，洗淨。
Rinse watercress. Soak in dilute salted water for 1/2 hour.
2. 乾鴨肫用熱水擦洗乾淨。
Wash dried duck gizzards with hot water.
3. 豬腱洗淨，飛水。
Rinse and scald shin of pork.
4. 燒滾清水12杯，放入所有材料，用大火煲15分鐘，轉慢火煲2小時，再用大火煲10分鐘，下鹽調味即成。
Bring 12 cups of water to the boil. Put in all the ingredients. Cook over high heat for 15 minutes. Reduce to low heat and cook for 2 hours. Change to high heat again and cook for 10 minutes. Season with salt. Serve.
名廚食譜——花旗參玉竹燉螺頭
名廚食譜——花旗參玉竹燉螺頭
（Stewed Conch with American Ginseng and Yu Zhu）
材料 Ingredients
急凍螺頭 2個
瘦肉 1/2斤
花旗參 1/2
玉竹 1
淮山 1/2
芡實 1
蜜棗 2粒
薑 2片
frozen conch meat 2
lean pork 300g
American ginseng 19g
Yu Zhu 38g
Huai Shan 19g
Fox nuts 38g
candied dates 2
ginger 2slices
做法 Method
1. 螺頭解凍，去腸臟，飛水，刮淨污垢，洗淨。
Defrost conch meat. Remove the entrails from the conch. Scald. Scrape off the dirt and rinse.
2. 瘦肉洗淨，切大塊，飛水。
Rinse lean pork. Cut into large pieces and scald.
3. 淮山、玉竹、芡實、蜜棗、薑片同洗淨。
Rinse Huai Shan, Yu Zhu, Fox nuts, candied dates and ginger slices.
4. 將所有材料放入燉盅內，注入滾水4杯，隔水大火燉1/2小時，轉慢火燉3小時，以鹽調味即成。
Put all ingredients into a stewing pot. Add 4 cups of hot water. Stew over high heat for 1/2 hour. Reduce to low heat and cook for 3 hours. Season with salt. Serve.
材料 Ingredients
急凍螺頭 2個
瘦肉 1/2斤
花旗參 1/2
玉竹 1
淮山 1/2
芡實 1
蜜棗 2粒
薑 2片
frozen conch meat 2
lean pork 300g
American ginseng 19g
Yu Zhu 38g
Huai Shan 19g
Fox nuts 38g
candied dates 2
ginger 2slices
做法 Method
1. 螺頭解凍，去腸臟，飛水，刮淨污垢，洗淨。
Defrost conch meat. Remove the entrails from the conch. Scald. Scrape off the dirt and rinse.
2. 瘦肉洗淨，切大塊，飛水。
Rinse lean pork. Cut into large pieces and scald.
3. 淮山、玉竹、芡實、蜜棗、薑片同洗淨。
Rinse Huai Shan, Yu Zhu, Fox nuts, candied dates and ginger slices.
4. 將所有材料放入燉盅內，注入滾水4杯，隔水大火燉1/2小時，轉慢火燉3小時，以鹽調味即成。
Put all ingredients into a stewing pot. Add 4 cups of hot water. Stew over high heat for 1/2 hour. Reduce to low heat and cook for 3 hours. Season with salt. Serve.
名廚食譜——瓜粒瑤柱蝦仁湯飯
名廚食譜——瓜粒瑤柱蝦仁湯飯
（Rice in soup with winter melon, dried scallops and shrimps）
材料 Ingredients
冬瓜 半斤
絲瓜 半條
蝦仁 4兩
瑤柱 2粒
薑 2片
熱飯 2碗
鹽 1茶匙
winter melon 300 g
angled loofah 1/2
shelled shrimps 150 g
dried scallops 2
ginger 2 slices
hot rice 2 bowls
salt 1 tsp
做法 Method
1. 瑤柱洗淨，加水半杯浸軟，用力壓偏成絲（瑤柱水留用）。
Wash dried scallops. Soak in 1/2 cup of water until soft. Crumble into shreds （and save the liquid from soaking dried scallops）.
2. 冬瓜去皮去籽，洗淨，切粒。絲瓜去皮，洗淨，切粒。
Peel and seed winter melon. Wash and dice. Peel angled loofah. Wash and dicce.
3. 燒熱油半湯匙，下薑片炒香，加入清水3杯及瑤柱絲連水煮滾，下冬瓜粒煲5分鐘，加入蝦仁煲滾，下絲瓜粒及鹽煮滾即可，盛起瓜粒湯置熱飯上供食。
Stir fry ginger with 1/2 tbsp of oil until fragrant. Pour in 3 cups of water, dried scallops and the liquid from soaking dried scallops. Bring to the boil. Put in winter melon and cook for 5 minutes. Add shrimps and bring to the boil. Put in angled loofah and salt and bring to the boil. Pour the soup with various ingredients onto hot rice. Serve.
材料 Ingredients
冬瓜 半斤
絲瓜 半條
蝦仁 4兩
瑤柱 2粒
薑 2片
熱飯 2碗
鹽 1茶匙
winter melon 300 g
angled loofah 1/2
shelled shrimps 150 g
dried scallops 2
ginger 2 slices
hot rice 2 bowls
salt 1 tsp
做法 Method
1. 瑤柱洗淨，加水半杯浸軟，用力壓偏成絲（瑤柱水留用）。
Wash dried scallops. Soak in 1/2 cup of water until soft. Crumble into shreds （and save the liquid from soaking dried scallops）.
2. 冬瓜去皮去籽，洗淨，切粒。絲瓜去皮，洗淨，切粒。
Peel and seed winter melon. Wash and dice. Peel angled loofah. Wash and dicce.
3. 燒熱油半湯匙，下薑片炒香，加入清水3杯及瑤柱絲連水煮滾，下冬瓜粒煲5分鐘，加入蝦仁煲滾，下絲瓜粒及鹽煮滾即可，盛起瓜粒湯置熱飯上供食。
Stir fry ginger with 1/2 tbsp of oil until fragrant. Pour in 3 cups of water, dried scallops and the liquid from soaking dried scallops. Bring to the boil. Put in winter melon and cook for 5 minutes. Add shrimps and bring to the boil. Put in angled loofah and salt and bring to the boil. Pour the soup with various ingredients onto hot rice. Serve.
名廚食譜——髮菜蠔豉冬菇湯
名廚食譜——髮菜蠔豉冬菇湯
（Dried mushroom soup with black flossy moss and dried oysters）
《佳節宴客菜》 食譜提供﹕海濱圖書公司
材料
豬手 1隻
冬菇 20克
蠔豉 60克
髮菜 5克
調味料
鹽 適量
Ingredients
pork trotter 1
dried black mushroom 20g
dried oysters 60g
black flossy moss5g
Seasoning
saltlittle
做法 Method
1. 豬手飛水，洗淨。
Scald and rinse the pork trotter.
2. 冬菇浸軟，去蒂。
Soak dried mushrooms in water until soft. Cut off the stems.
3. 蠔豉浸軟，洗淨去沙。
Soak dried oysters until soft. Rinse to
remove sand.
4. 髮菜用少許油和清水一杯浸軟，洗淨。
Soak black flossy moss in 1cup of water with some oil until soft. Wash.
5. 用大火煲滾清水12杯，下豬手、冬菇和蠔豉，轉中火煲約1.5小時，最後加入髮菜煲15分鐘。
Boil 12 cups of water over high heat. Add pork trotter, dried black mushrooms and dried oysters. Then turn to medium heat and simmer for 1.5 hours. Add black flossy moss and boil for 15 minutes.
《佳節宴客菜》 食譜提供﹕海濱圖書公司
材料
豬手 1隻
冬菇 20克
蠔豉 60克
髮菜 5克
調味料
鹽 適量
Ingredients
pork trotter 1
dried black mushroom 20g
dried oysters 60g
black flossy moss5g
Seasoning
saltlittle
做法 Method
1. 豬手飛水，洗淨。
Scald and rinse the pork trotter.
2. 冬菇浸軟，去蒂。
Soak dried mushrooms in water until soft. Cut off the stems.
3. 蠔豉浸軟，洗淨去沙。
Soak dried oysters until soft. Rinse to
remove sand.
4. 髮菜用少許油和清水一杯浸軟，洗淨。
Soak black flossy moss in 1cup of water with some oil until soft. Wash.
5. 用大火煲滾清水12杯，下豬手、冬菇和蠔豉，轉中火煲約1.5小時，最後加入髮菜煲15分鐘。
Boil 12 cups of water over high heat. Add pork trotter, dried black mushrooms and dried oysters. Then turn to medium heat and simmer for 1.5 hours. Add black flossy moss and boil for 15 minutes.
名廚食譜——金針雲耳蒸雞
名廚食譜——金針雲耳蒸雞
（Steamed Chicken with Dried Lily Flowers and Cloud Ear）
《保健家常菜》 食譜提供﹕海濱圖書公司
材料 Ingredients
雞 半隻
金針菜 半
黑木耳（雲耳）半
紅棗（去核） 三枚
薑（切絲）二片
chicken 1/2
dried lily flowers 19g
cloud ear 19g
pitted red dates 3
ginger 2slices（shredded）
做法 Method
1. 雞洗淨，斬件備用。
Wash chicken and chop up.
2. 金針菜洗淨切小段﹔黑木耳浸發洗淨，去蒂切小塊。
Wash dried lily flowers and cut into short sections. Soak cloud ear until soft. Wash, cut off the stalks and cut into small pieces.
3. 將各項材料拌勻，加少許生抽、鹽、糖、麻油、米酒，平放於碟上蒸十五分鐘即成。
Mix all the ingredients. Add light soy sauce, salt, sugar, sesame oil and rice wine. Place onto plate and steam for 15 minutes. Serve.
（Steamed Chicken with Dried Lily Flowers and Cloud Ear）
《保健家常菜》 食譜提供﹕海濱圖書公司
材料 Ingredients
雞 半隻
金針菜 半
黑木耳（雲耳）半
紅棗（去核） 三枚
薑（切絲）二片
chicken 1/2
dried lily flowers 19g
cloud ear 19g
pitted red dates 3
ginger 2slices（shredded）
做法 Method
1. 雞洗淨，斬件備用。
Wash chicken and chop up.
2. 金針菜洗淨切小段﹔黑木耳浸發洗淨，去蒂切小塊。
Wash dried lily flowers and cut into short sections. Soak cloud ear until soft. Wash, cut off the stalks and cut into small pieces.
3. 將各項材料拌勻，加少許生抽、鹽、糖、麻油、米酒，平放於碟上蒸十五分鐘即成。
Mix all the ingredients. Add light soy sauce, salt, sugar, sesame oil and rice wine. Place onto plate and steam for 15 minutes. Serve.
名廚食譜——涼拌五彩絲
名廚食譜——涼拌五彩絲
（Cold Mixed Salad）
《保健家常菜》 食譜提供﹕海濱圖書公司
材料 Ingredients紅蘿蔔 一個
海蜇 四
豆腐乾 三件
芹菜 四
冬菇 半
麻油 少許
魚露 少許
carrot 1
jellyfish 150g
dried beancurd 3pieces
Chinese celery 150g
dried black mushrooms 19g
sesame oil little
fish gravy little
做法 Method
1. 將紅蘿蔔、豆腐乾及芹菜洗淨切絲。
Wash carrot, dried beancurd and celery and shred.
2. 海蜇切成絲狀﹔冬菇浸軟後切絲。
Thinly shred jellyfish. Soak mushrooms until soft and shred.
3. 燒熱鑊下油，兜炒冬菇絲，加紅蘿蔔絲、豆腐乾絲及芹菜絲，下鹽、麻油炒香，加魚露及海蜇炒片刻上碟。
Heat wok and add oil. Stir fry mushrooms and add carrot, dried beancurd and celery. Add salt and sesame oil and stir fry. Add fish gravy and jellyfish and stir fry. Dish up.
4. 加麻油拌勻，放雪櫃冷藏片刻享用。
Mix with sesame oil and refrigerate before serving.
（Cold Mixed Salad）
《保健家常菜》 食譜提供﹕海濱圖書公司
材料 Ingredients紅蘿蔔 一個
海蜇 四
豆腐乾 三件
芹菜 四
冬菇 半
麻油 少許
魚露 少許
carrot 1
jellyfish 150g
dried beancurd 3pieces
Chinese celery 150g
dried black mushrooms 19g
sesame oil little
fish gravy little
做法 Method
1. 將紅蘿蔔、豆腐乾及芹菜洗淨切絲。
Wash carrot, dried beancurd and celery and shred.
2. 海蜇切成絲狀﹔冬菇浸軟後切絲。
Thinly shred jellyfish. Soak mushrooms until soft and shred.
3. 燒熱鑊下油，兜炒冬菇絲，加紅蘿蔔絲、豆腐乾絲及芹菜絲，下鹽、麻油炒香，加魚露及海蜇炒片刻上碟。
Heat wok and add oil. Stir fry mushrooms and add carrot, dried beancurd and celery. Add salt and sesame oil and stir fry. Add fish gravy and jellyfish and stir fry. Dish up.
4. 加麻油拌勻，放雪櫃冷藏片刻享用。
Mix with sesame oil and refrigerate before serving.
名廚食譜——蘋果雪梨海底椰湯
名廚食譜——蘋果雪梨海底椰湯
（Apple, Pear and Sea Coconut Soup）
《中西宴客佳餚》 食譜提供﹕海濱圖書公司
材料
豬展 12（450克）
蘋果 2個
雪梨 2個
海底椰 4塊
南北杏 2湯匙
蜜棗 4粒
Ingredients
shin of pork 450g
apples 2
pears 2
sea coconut 4pieces
sweet and bitter almonds 2tbsps
candied dates 4
做法 Method
1. 蘋果、雪梨洗淨，去核及心，切件備用。海底椰去皮洗淨，切小件。南北杏及蜜棗洗淨，待用。
Wash apples and pears. Core and chop up both. Peel sea coconut and wash. Cut into small pieces. Rinse sweet and bitter almonds as well as candied dates.
2. 煲滾水，放入豬展飛水。將豬展取出，用水沖淨，備用。
Bring water to the boil. Scald shin of pork. Take out the pork and rinse.
3. 將清水注入煲內，放入蘋果及雪梨，用中火煲至滾，再加入其餘材料，煲約3個半小時，加適量鹽調味，趁熱飲用。
Fill pot with water again. Put in apples and pears. Bring water to the boil over medium heat. Then add the remaining ingredients. Cook for 3 and 1/2 hours. Season with salt. Serve hot.
（Apple, Pear and Sea Coconut Soup）
《中西宴客佳餚》 食譜提供﹕海濱圖書公司
材料
豬展 12（450克）
蘋果 2個
雪梨 2個
海底椰 4塊
南北杏 2湯匙
蜜棗 4粒
Ingredients
shin of pork 450g
apples 2
pears 2
sea coconut 4pieces
sweet and bitter almonds 2tbsps
candied dates 4
做法 Method
1. 蘋果、雪梨洗淨，去核及心，切件備用。海底椰去皮洗淨，切小件。南北杏及蜜棗洗淨，待用。
Wash apples and pears. Core and chop up both. Peel sea coconut and wash. Cut into small pieces. Rinse sweet and bitter almonds as well as candied dates.
2. 煲滾水，放入豬展飛水。將豬展取出，用水沖淨，備用。
Bring water to the boil. Scald shin of pork. Take out the pork and rinse.
3. 將清水注入煲內，放入蘋果及雪梨，用中火煲至滾，再加入其餘材料，煲約3個半小時，加適量鹽調味，趁熱飲用。
Fill pot with water again. Put in apples and pears. Bring water to the boil over medium heat. Then add the remaining ingredients. Cook for 3 and 1/2 hours. Season with salt. Serve hot.
名廚食譜——粉葛鯽魚西施骨湯
名廚食譜——粉葛鯽魚西施骨湯
（Crucian Carp Soup with Pueraria Root and Spare Ribs）
《給莫文蔚的健美食譜》 食譜提供﹕海濱圖書公司
材料
粉葛 1/2公斤
鯽魚（或鯪魚） 1條
西施骨 4
赤小豆 5錢
陳皮 2片
清水 適量
調味料
鹽 適量
Ingredients
pueraria root 300g
crucian carp（or dace） 1
spare ribs 150g
small red beans 19g
dried tangerine peel 2slices
water little
Seasoning
salt little
做法 Method
1. 全部材料洗淨﹔陳皮浸軟，刮淨瓤。
Rinse all ingredients. Soak dried tangerine peel in water until soft. Scrape off the pith.
2. 粉葛去皮切片﹔鯽魚略煎香﹔西施骨斬件，飛水去腥味。
Slice and peel the pueraria root. Fry the fish in a little oil until fragrant. Cut the spare ribs into pieces. Scald the ribs to remove the unpleasant smell.
3. 煮沸清水，放入全部材料，用大火煮二十分鐘，再用小火熬煮一個半小時，下鹽調味，即可飲用。
Boil the water. Put in all ingredients. Boil over high heat for 20 minutes. Then turn to low heat and cook for 1 1/2 hours. Season with salt. Serve.
（Crucian Carp Soup with Pueraria Root and Spare Ribs）
《給莫文蔚的健美食譜》 食譜提供﹕海濱圖書公司
材料
粉葛 1/2公斤
鯽魚（或鯪魚） 1條
西施骨 4
赤小豆 5錢
陳皮 2片
清水 適量
調味料
鹽 適量
Ingredients
pueraria root 300g
crucian carp（or dace） 1
spare ribs 150g
small red beans 19g
dried tangerine peel 2slices
water little
Seasoning
salt little
做法 Method
1. 全部材料洗淨﹔陳皮浸軟，刮淨瓤。
Rinse all ingredients. Soak dried tangerine peel in water until soft. Scrape off the pith.
2. 粉葛去皮切片﹔鯽魚略煎香﹔西施骨斬件，飛水去腥味。
Slice and peel the pueraria root. Fry the fish in a little oil until fragrant. Cut the spare ribs into pieces. Scald the ribs to remove the unpleasant smell.
3. 煮沸清水，放入全部材料，用大火煮二十分鐘，再用小火熬煮一個半小時，下鹽調味，即可飲用。
Boil the water. Put in all ingredients. Boil over high heat for 20 minutes. Then turn to low heat and cook for 1 1/2 hours. Season with salt. Serve.
名廚食譜——莧菜魚頭煲
名廚食譜——莧菜魚頭煲
（Stewed Fish Head with Chinese Spinach）
（Stewed Fish Head with Chinese Spinach）
《給莫文蔚的健美食譜》 食譜提供﹕海濱圖書公司
材料
莧菜 1/2公斤
大魚頭 1個
薑 1片
陳皮 2片
布包豆腐 3磚
熟油 適量
滾水 1杯
調味料
生抽 適量
紹酒 1湯匙
Ingredients
Chinese spinach 300g
head of big-head carp 1
ginger 1slice
dried tangerine peel 2slices
cotton-cloth 3cubes
cooked oil little
boiling water 1cup
Seasoning
light soy sauce little
Shaoxing wine 1tbsp
做法 Method
1. 全部材料洗淨﹔陳皮浸軟，刮淨瓤。
Rinse all ingredients. Soak the dried tangerine peel in water until soft. Scrape off the pith.
2. 莧菜切小段﹔大魚頭斬開約八至十塊。
Cut the Chinese spinach into short sections. Cut the fish head into 8 or 10 pieces.
3. 下熟油、薑片及魚頭爆香，備用。
Stir fry the fish head and ginger slices in a wok until fragrant. Set aside.
4. 豆腐放入砂鍋中，加入薑片、魚頭、陳皮及滾水，用大火煮十分鐘。
In a clay pot, put in the fried ginger slices and fish head, beancurd, dried tangerine peel and boiling water. Cook over high heat for 10 minutes.
5. 下莧菜，再用小火烹調二十分鐘，下調味料拌勻，即可品嚐。
Put in the Chinese spinach and cook over low heat for 20 minutes. Syir in the seasoning and serve.
材料
莧菜 1/2公斤
大魚頭 1個
薑 1片
陳皮 2片
布包豆腐 3磚
熟油 適量
滾水 1杯
調味料
生抽 適量
紹酒 1湯匙
Ingredients
Chinese spinach 300g
head of big-head carp 1
ginger 1slice
dried tangerine peel 2slices
cotton-cloth 3cubes
cooked oil little
boiling water 1cup
Seasoning
light soy sauce little
Shaoxing wine 1tbsp
做法 Method
1. 全部材料洗淨﹔陳皮浸軟，刮淨瓤。
Rinse all ingredients. Soak the dried tangerine peel in water until soft. Scrape off the pith.
2. 莧菜切小段﹔大魚頭斬開約八至十塊。
Cut the Chinese spinach into short sections. Cut the fish head into 8 or 10 pieces.
3. 下熟油、薑片及魚頭爆香，備用。
Stir fry the fish head and ginger slices in a wok until fragrant. Set aside.
4. 豆腐放入砂鍋中，加入薑片、魚頭、陳皮及滾水，用大火煮十分鐘。
In a clay pot, put in the fried ginger slices and fish head, beancurd, dried tangerine peel and boiling water. Cook over high heat for 10 minutes.
5. 下莧菜，再用小火烹調二十分鐘，下調味料拌勻，即可品嚐。
Put in the Chinese spinach and cook over low heat for 20 minutes. Syir in the seasoning and serve.
名廚食譜——五香牛展
名廚食譜——五香牛展
（Shin of Beef in Five-spice Marinade）
《煮出冰鮮新口味》 食譜提供﹕海濱圖書公司
材料
急凍牛展 600克
薑 6片
葱 3棵（切度）
八角 3粒
花椒 1茶匙
桂皮 1塊
冰糖碎 2湯匙
麻油少許
滷汁料
老抽 4湯匙
生抽 1湯匙
鹽 1茶匙
水 3杯
紹酒 1湯匙
Ingredients
frozen shin of beef 600g
ginger 6slices
spring onion 3sprigs(sectioned)
star aniseeds 3cloves
Sichuan peppercorns 1tsp
cinnamon bark 1piece
crushed rock sugar 2tbsps
sesame oil little
Marinade
dark soy sauce 4tbsps
light soy sauce 1tbsp
salt 1tsp
water 3cups
Shaoxing wine 1tbsp
做法 Method
1. 牛展解凍，飛水備用。
Thaw the shin of beef. Scald and set aside.
2. 燒熱油1湯匙，爆香薑片及葱度，加入滷汁料、八角、花椒、桂皮及冰糖碎煮滾。
Heat 1 tbsp of oil. Stir fry ginger and spring onion until fragrant. Add marinade, star aniseeds, Sichuan peppercorn, cinnamon bark and crushed rock sugar. Bring to the boil.
3. 加入牛展煲約1小時至腍，略凍後浸一晚。
Add the shin of beef and cook for 1 hour（or until tender）. Leave it to cool in the marinade over night.
4. 取出牛展，切薄片，澆上少許滷汁和麻油即可品嚐。
Take the shin of beef out and slice thinly. Dribble some of the marinade and sesame oil on top. Serve.
《煮出冰鮮新口味》 食譜提供﹕海濱圖書公司
材料
急凍牛展 600克
薑 6片
葱 3棵（切度）
八角 3粒
花椒 1茶匙
桂皮 1塊
冰糖碎 2湯匙
麻油少許
滷汁料
老抽 4湯匙
生抽 1湯匙
鹽 1茶匙
水 3杯
紹酒 1湯匙
Ingredients
frozen shin of beef 600g
ginger 6slices
spring onion 3sprigs(sectioned)
star aniseeds 3cloves
Sichuan peppercorns 1tsp
cinnamon bark 1piece
crushed rock sugar 2tbsps
sesame oil little
Marinade
dark soy sauce 4tbsps
light soy sauce 1tbsp
salt 1tsp
water 3cups
Shaoxing wine 1tbsp
做法 Method
1. 牛展解凍，飛水備用。
Thaw the shin of beef. Scald and set aside.
2. 燒熱油1湯匙，爆香薑片及葱度，加入滷汁料、八角、花椒、桂皮及冰糖碎煮滾。
Heat 1 tbsp of oil. Stir fry ginger and spring onion until fragrant. Add marinade, star aniseeds, Sichuan peppercorn, cinnamon bark and crushed rock sugar. Bring to the boil.
3. 加入牛展煲約1小時至腍，略凍後浸一晚。
Add the shin of beef and cook for 1 hour（or until tender）. Leave it to cool in the marinade over night.
4. 取出牛展，切薄片，澆上少許滷汁和麻油即可品嚐。
Take the shin of beef out and slice thinly. Dribble some of the marinade and sesame oil on top. Serve.
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