蛋炒饭 （Stir-fried Rice with Egg）

Basically, you may add anything you like to stir fry with rice. However, good quality stir-fried rice has some principles:

1. good colour contrast: green (peas, e.g.), yellow (stir-fried eggs, e.g.), orange (carrots, e.g.), pink and red (ham, pepperoni, e.g.).

2. meat and vegetable contrast: pepperoni, ham, gammon, peas, bamboo shoots, carrots, e.g.

3. texture contrast: for instance, tender stir-fried eggs and crunchy carrots.


4. flavour contrast: for example, meaty ham and fresh bamboo shoots.

5. do not use watery vegetable.



Based on these principles, you can use any local food you man find. Here is a simple egg and vegetable stir-fried rice for two.

Ingredients:
1. A bowl of cooked rice (better cold and hard, preferably the rice left the day before);
2. A medium size carrot, chop to small cubes;
3. 2 tbsp of peas, cooked;
4. several broccoli stems (about half amount of the carrot), chop to small cubes. This is a substitution of bamboo shoots.
5. 2 garlic clovers, crashed and chopped.
6. a spring onion, chopped.
7. 2 medium size eggs, beat and blend well in a bowl.
8. salt, sugar and light soy sauce.

Method:
1. add a tbsp of vegetable oil (any vegetable oil mentioned in my blog means corn oil, sun flower seeds oil; mixed vegetable oil, etc, excluding olive oil for its extremely high boiling point) in a wok, warm up to medium hot. Pour in the eggs, stir fry till cooked, then put them back to the bowl.

2. after clean the wok, add a tbsp of veg oil and warm it up to medium hot. Add in the carrot cubes, broccoli stem cubes, stir fry for 10 to 15 seconds.

3. add in the rice, stir fry for 10 to 15 seconds. Turn the flame down to low heat, then put the lid on for 15 seconds; open the lid, put in the garlic and spring onion, stir and blend well, then put the lid on for another 15 seconds. Open the lid again, add in the stir-fried eggs, 1 and 1/2 tsp of salt, a tsp of sugar and a tbsp of light soy sauce, stir well and then put the lid back for 15 seconds.

Serve with meat or fish.

红油鸡丝（Chicken/Turkey Salad for Boxing Day）

原料：
1、400 g冷鸡肉，撕成条或丝，也可切片；
2、5个突尼斯甜枣，剁碎；
3、2 tbsp熟花生，研碎；
4、1 tsp熟芝麻；
5、2 tsp香油；
6、1 tsp白糖；
7、 2 tbsp生抽；
8、盐适量；
9、2 tbsp红油。

制作：将上述材料拌匀即可。不喜食辣，可不用红油。



This simple recipe suits Boxing Day, dealing with the cold roast turkey/chicken.

A chicken salad for 2 people
Ingredients:
1. 400 g cold roast turkey/chicken, tore apart or sliced;
2. 5 dates, chopped;
3. 2 hilled tbsp of roasted peanuts, crumbled;
4. 1 tsp of roasted sesame seeds (optional) ;
5. 2 tsp of sesame oil;
6. 1 tsp of sugar;
7. 1 tsp of salt;
8. 2 tbsp of light soy sauce;

Method:
Blend all the ingredients together.

Tip:
1. can use raisin or other dried fruit instead of dates;
2. add 1 tbsp of chilly oil if you fancy hot food;
3. can use poppy seeds instead of sesame seeds;
4. can use olive oil instead of sesame oil, though the flavour is different.

韭菜盒子 （Chinese Pie）

馅料：韭菜、炒碎的鸡蛋、切丁的虾仁，加盐，糖，1tsb白葡萄酒，打入一个生鸡蛋拌匀。

1、用面粉，加冷水，和成如耳垂般柔软的面团。通常是两份面粉，加将近一份的水，这要看面粉的吸水性，比例并不固定。面团要揉10分钟，再饧20分钟。

2、将饧好的面团揉3分钟，搓成长条，然后切成乒乓球大小的剂子。将剂子擀成皮，要小于2 mm薄。皮不一定非要圆形不可，方形也可以，只要对称就好。

3、在皮的一半铺上馅料，然后把另一半折过来，按压封口即可。

4、平底锅烧中温，在盒子的一面刷上植物油，刷油的一面朝下铺在锅底，盖上锅盖烙2-3分钟；然后在另一面刷油，翻过来继续烙2-3分钟，熟透即可。




The dough:

Making a soft dough: 2 cups of plain flour, 1 cup cool water (the water is approximate amount, it is up to the variety of the flour; the dough should be as soft as your earlobe), knead for 10 minutes, leave for 20 minutes.

Filling:

Chopped garlic chives (250g), crumble eggs (4 eggs), chopped shrimps/prawns (50g), salt, pinch of sugar, a tsp of white wine, a fresh egg. Well blended.

The pie:
1. Making the skin: knead the dough for 3 minutes before rolling and stretching it to a rolling pen shape, and then cut/divide it to about 8 small dough. Each dough is about a ping pang ball size. Work on a piece of small dough with a rolling pen, roll it to a thin pie skin(less than 2 mm). The shape of the skin can be round, can be square; the point is it must be symmetry.

2. Put the fillings on half of the pie skin, then fold the skin, squeeze and seal the edge with fingers.

3. Brush one side with veg oil, then put this side down on a warmed fry pan. Put the lid on and fry for 2-3 minutes. Brush the top with veg oil, turn it over, and then fry with the lid on for another 2-3 minutes.

Tips:

1. Traditionally, when eating, the pie is dipped in a sauce mixed with vinegar, soy sauce, crashed garlic (or English mustard sauce), chilly oil. It is up to what you like.

2. The filling has many combinations: chopped spring onion with pork mince, chopped onion with pork mince, chopped onion with cod etc.

3. The size of the pie varies, it is up to you.

蚝油牛肉 （Beef in Oyster Sauce）

制作：

1. 200克牛肉切片（一英镑硬币的厚度），1/2 tsp 小苏打粉（英文名：bicarbonate soda或 baking soda。目的是软化牛肉。如果选择软嫩的牛里脊肉，不必加小苏打），1 tbsp料酒（或白葡萄酒、苹果酒），1 tbsp 植物油，一撮白胡椒粉，少量生抽和淀粉抓匀，腌制20分钟以上。如果过干，可加少量凉水。

2. 2 tbsp 蚝油，1 tbsp 酱油，1 tsp淀粉，2 tbsp 水，调成蚝油汁。

3. 一个洋葱切丝，1/3胡萝卜切片，一根小葱切丝或leek的绿色顶端切丝。

4. 先烧热炒锅，然后下油。趁油尚冷的时候，滑入牛肉，炒散，至八、九分熟，盛出待用。

5. 重新起锅下油烧热，先下胡萝卜片翻炒片刻，再下洋葱大火翻炒10来秒，然后加入上述步骤中的牛肉翻炒10到15秒至熟。淋入步骤2中的蚝油汁，下入葱丝或leek丝，翻炒出锅。



Beef in oyster sauce is originally a Cantonese style dish.

Ingredients:
1. 200g beef, sliced to 1 pound coin thick;
2. A medium size onion, sliced;
3. Optional ingredients: 1/3 of a carrot, sliced; a spring onion/the green top of a leek, slice to strips;
4. Beef seasoning ingredients: ½ tsp of baking soda（bicarbonate soda, which is to soften the meat. If you use the tenderloin, there is no need to use baking soda）, 1 tbsp of white wine/cider, 1 tsp of corn flour, 1 tbsp of light soy sauce, 1 tbsp of veg oil, a pinch of white pepper powder;
5. Oyster sauce ingredients: 2 tbsp of oyster sauce, a tbsp of light soy sauce, 2 tsp of sugar, 1 tsp of corn flour, 2 tbsp of cold water.

Method:
1. Rub the beef and the seasoning ingredients together, mix well, seasoning for 20 minutes.
2. Heat up a wok/big fry pan, as soon as the wok is very hot, add in 3 tbsp of veg oil. When the oil is still cold, add in the beef, stir till almost well cooked (the colour of the meat just change to pale). Put the beef to a plate for the following step.
3. Clean the wok and heat it up again. Add in 2 tbsp of veg oil. As soon as the oil is hot, add in the sliced carrots, stir fry for 10 seconds, then add in the sliced onion, stir fry for 15 seconds.
4. Add in the beef from step 2, stir fry for 10-15 seconds till well cooked, then add in the sliced leek/spring onion and oyster sauce, stir fry for another 10 seconds.

宫保虾仁（Stir Fried Prawns with Peanuts）

必选原料：虾仁200克，烤熟的果仁（花生仁或腰果）50克，大葱或小葱切小段100克。

可选辅料：1/3个胡萝卜切丁。

虾仁腌料：料酒（或白葡萄酒、苹果酒），白胡椒粉。

炒菜调料：姜两片，花椒一撮，干辣椒两个切段（不喜辣味可省略此调料），糖，盐。



制作：
1、 将虾仁与一勺料酒，一撮白胡椒粉抓匀，放置20分钟以上。
2、 （如是已熟虾仁，此步骤略过）锅里下一勺油烧热，下入虾仁翻炒至八成熟，出锅待用。
3、 锅里下一勺油烧热，下花椒，姜片，干辣椒，爆出香味，先下入胡萝卜丁翻炒几下，下入葱段翻炒15秒左右，再下入虾仁翻炒至熟。出锅前下果仁拌匀。

Prawn with peanuts (or cashew nuts, better flavour) is originally Sichuan style. Sichuan, a province located in southwest of China, once was also called the Kingdom of the Heaven for her beauty and rich in agriculture. Sichuan style meal is famous for its hot spicy flavour, though at least half of them are not spicy at all.

Ingredients:
1. prawn/large shrimp 200g (if frozen, defreeze them).
2. roasted peanuts/cashew nuts 50g.
3. leek/spring onion 100g (diced).
4. 1/3 of a carrot, cut into small cubes. This is optional, purely for giving richer colour to the dish.

Spicy ingredients for stir fry (if you cant get the pepper and don’t like hot spicy food, you can ignore the first two ingredients):
1. a pinch of brown pepper.
2. two chopped dried hot red chilli.
3. two pieces of ginger (the size of each piece just like a 50p coin).
4. salt and sugar.

Ingredients for seasoning the prawns:
1. a tbsp of white wine/cider, or a tsp of vodka.
2. a pinch of white pepper powder.

Method:
1. Seasoning the prawns with the alcohol and white pepper powder for 20 minutes.
2. (If the prawns are already cooked, ignore this step) add a tbsp of veg oil to a fry pan/wok. When the oil is hot, add in the prawns and stir fry till nearly well cooked (the colour change to orange, the prawns turn to white). Put them to a plate and clean the pan/wok.
3. Add a tbsp of veg oil to the fry pan/wok. As soon as the oil is hot, add in the brown peppers, red chilli and ginger. After 3 to 5 seconds, add in the carrots, stir fry for 5 seconds, then add in the leek/spring onion, continue stir fry for 15 seconds.
4. Add in the prawns, stir fry till well cooked (about 15 seconds, it is up to your hob and the flame).Add in the peanuts and blend well before transfer the meal to a plate.

芒果炒鸡片 （Stir Fried Chicken with Mango）

芒果炒鸡片，应该算是一道成都菜吧，做法简单，口味清新。

原料：300克鸡胸肉切片；一个拳头大小的芒果，去核切片；

可选原料：一小段大葱和胡萝卜切片，2-3个绿尖辣椒切碎；

调料：白胡椒粉，2茶勺糖，盐，一茶勺淀粉，两片姜。

Originally, this is a Sichuan style meal. It is refreshing with fruity aroma. Most importantly, it is easy to cook!

Ingredients:
1. 300g chicken breast fillet.
2. a mango, about fist size.
3. a piece of leek, about 15 cm long.
4. a piece of carrot, about 5 cm long.
5. 2 pieces of diced ginger (the size of each piece just like a 50p coin).
6. 2 green spicy chillies, chopped.
7. a pinch of white pepper powder.
8. a tsp of corn flour.
9. salt.
10. a tbsp of sugar.



做法：
1、 切好的鸡片用白胡椒粉、淀粉、一小撮盐，加一点料酒或水抓匀。
2、 大火将锅烧热后，下入三大勺植物油。趁油凉时滑入鸡片，炒散至变色，大概八分熟。盛出待用。
3、 洗净炒锅，下一大勺植物油，待油热后炒辣椒末和姜片，炒出香味。下入胡萝卜翻炒片刻，再下入大葱翻炒10来秒。
4、 下入第2步中的鸡片翻炒片刻，约20秒；加入芒果片，盐，糖，翻炒约20秒至鸡片熟透即可装盘食用。

Method:
1. Dice the chicken breast, mango, leek and carrot to about one pound coin thick.
2. Put the diced chicken into a bowl, add in the corn flour, a pinch of white pepper powder, a pinch of salt, 2 tsp of cool water; then rub them and mix them well with your hand.
3. Heat up a wok to very hot, then add in 3 tbsp of veg oil. When the oil is still cold, add in the diced chicken, stir fry till the chicken turn to white colour (not totally cooked yet). Put the chicken to a bowl.
The point is when the oil is cold, the chicken will not stick together and will not stick on the wok. Because the wok is hot, it will quickly fry the chicken with the oil.
4. Clean the wok, heat it up again and add in a tbsp of veg oil. When the oil is medium hot, add in the green hot peppers, diced carrot and ginger, stir fry for 15 seconds. Then add in the leek, stir fry for 10 seconds.
5. Add in the chicken, stir fry for 20 seconds. Then add in the diced mango, 2 tbsp of sugar, some salts (normally 1-2 tsp, it is up to your taste), stir fry for another 20 seconds.

Tips:
For Chinese style, can serve with rice; for half English style, can serve with chips.
The leek, carrot and spicy green chillies are not necessary, if you can’t find them or you don’t like spicy food.

烤土豆 (English Style Roast Potatoes)

原料：土豆、盐、黑胡椒粉、1大勺油（1 tbsp）。从味道上考虑，首选用油为鹅油、鸭油，其次为猪油、黄油，植物黄油，最后为植物油。

Ingredients: 10 pieces of peeled potatoes (each piece is about 1/3 of a tennis ball), 2 pinches of salt, 1 pinch of black pepper powder, 1 tbsp of oil (the best is geese fat).

1. 将削皮后的土豆切块，每块约一勺冰激凌大小。

2. 先用煮锅烧开水，然后投入土豆块，煮5分钟，软化土豆表层。

3. 倒掉锅里的水，加入一大勺油，撒入几撮盐和黑胡椒粉。盖好锅盖，按紧颠簸。使土豆互相摩擦、撞击，形成一层土豆泥，附着在土豆块表面。这层土豆泥，是提高味道、色泽和口感的关键。

4. 入预热190摄氏度的烤箱，烤一小时，至表面金焦色。半小时的时候，要翻面一次。

Method:
1.Boil water in a boiling pan, then add the potatoes into the boiling water, keep boiling for 5 minutes.
2.Get rid of the water, keep the potatoes in, add the rest of the ingredients. Put the lid on and hold it tightly, shake the pan so that the potatoes will form a layer of mash.
3 Put the potatoes into preheated oven (190 C), roast for 1 hour till goldern brown.


这是形成土豆泥、入烤箱前的土豆 (the potatoes with a layer of mash before roast)。

腐竹烧肉 (Chinese Style Pork Stew)

腐竹烧肉是以红烧肉的做法为基础，荤素搭配。既降低了红烧肉的油腻感，又改善了腐竹的素淡。

原料：猪肉切麻将块，腐竹泡软切段，黑木耳泡软摘朵。

必选辅料：糖、生抽酱油、盐、大料两个，姜一块，蒜三瓣。

可选辅料：甘草片（柔和味道）、芥末粉（去腥、软化肉质）、料酒（去腥、软化肉质）、冰糖（提鲜、增稠、增亮）、水淀粉。

Ingredients:
1.600g Boned shoulder or belly of pork, cut into 1 inch cubes;
2.Fuzhu, a kind of dried beancurd (doufu); soak in water till soft, then cut into about 1 inch length;
3. 2 tbsp of dark soy sauce;
4. 2 tbsp of sugar;
5. 2 aniseeds;
6. 1 piece of ginger;
7. 3 garlic cloves;
8. 1 tsp of mustard powder;
9. 2 tbsp of Chinese cooking wine, or cider;
10. Salt.

做法：

1、 小火，炒锅加油加糖不停搅拌，糖全部起泡后下肉块翻炒，直到肉块表面均匀地上好糖色。
2、 加凉水没过肉块半寸，再加入除盐和黑木耳之外的所有辅料。大火烧开后转文火烧40分钟至一个半小时（根据所选猪肉而定，五花肉时间短一点，肘子长一点）。
3、 加入腐竹和黑木耳，加盐调味，同烧30分钟后收汁起锅（如用冰糖，收汁时下冰糖；也可用水淀粉勾芡收汁）。

提示：如果不能熟练掌握炒糖色，第一步可以省略，生抽换成老抽。

Method:

1. Stir fry the pork cubes with a tbsp of veg oil; add in a tbsp of dark soy sauce.
2. Add in cold water to 1 inch above the meat.
3. Add in all other ingredients except the salt and Fuzhu.
4. After boiling, turn to simmering for about 1 hour.
5. Add in the salt and Fuzhu, simmer for another 30 minutes.
6. Can decorate with flat parsley leaves.