Ingredients:

• 3 pcs Eggs
• 150 g Shrimps, peeled and deveined
• 1 stalk Green onion
• 2 tbsp Vegetable oil

Marinade:

• 1 tbsp Egg white
• ½ tsp Corn starch
• pinch of Salt

Sauce:

• 1/3 tsp Salt
• 1 tbsp Water
• ½ tsp Corn starch

Method

1. Mix the marinade with shrimps for 15 minutes. Chop the spring onion and set aside.
2. Heat wok and the oil in medium heat. Fry the shrimps in the wok until just cooked and changes colour (about 2 minutes). Remove and drain on absorbent paper towels.
3. Beat the egg and add in salt, cornstarch and water. Then mix in the prepared shrimps.
4. Heat the wok again. Pour in the egg and shrimps mixture, add in chopped spring onion, stir fry quickly to mix. Remove from wok onto a platter and serve.

Ingredients:

100 g Chicken breast
3 cup Water
1 tsp Chicken bouillon
1 tsp Ginger root, minced
120 g Sweetcorns, canned
1/2 tsp Salt
1/4 tsp White pepper powder
1 tbsp Cornstarch
2 tbsp Water
1 Egg

Marinade:

1/4 tsp Salt
Pinch of white pepper powder
1/2 tbsp Cornstarch
1/2 tbsp Water
1 tsp Oil, cooked

Method:

Rinse the chicken breast well with cold water and pat it dry with paper towel. Finely chop chicken breast and place them in a bowl. Add in the marinade and mix well. Roughly chop the sweetcorns and lightly beat the egg.

Place 3 cups of water and chicken bouillon in a deep pot. Bring it to a boil. Add in minced ginger root and chopped sweetcorns. Cook over medium heat for 3 minutes. Add in the marinated chicken and stir until cooked, about 2 minutes. Season the soup with salt and pepper. Blend the cornstarch and water until smooth. Slowly pour into the soup, stirring constantly until thickened Add in the beaten egg and stir until egg swirl through the soup. Remove from heat.

Hesitate to introduce this for a long time, I know many people like this. But, to me, I feel this dish is very cruel. After all, they are living the life. Sometimes I always sigh,The people who is very cruel, We control the lives of many.Anyway this still exists, you choose to accept it or to give up. As the name suggests this dish is the shrimp drunk.

Ingredients:
Shrimp
Green onion
Garlic
Ginger
Cilantro
A cup of Chinses Spirits(Chinese Liquor)
1 tsp of Salt
2 tbsp of Vinegar
1 tsp of Sesame oil
1 tsp of Pepper
1 tsp of Sugar
1 tbsp of Light soy sauce

Methods:
1.Clean shrimp and remove the foot and beard of shrimp.

2.Chop ginger,green onion, garlic and cilantro.
3.Put all shrimp in the container with lid and pour Chinses Spirits in it then hold about 10 minutes.(This time the shrimp will certainly jump in container, you will shake the container a few times.)
4.Put other ingredients in a bowl and mix until good combined.(This
is sauce)
5.Put the drunkenness shrimp in a glass container and pour in the sauce,dish off.

Attention:
Shrimp must be alive.

I accidentally deleted the message of a friend, he asked about the type of flour.I answer this question now.Chinese wheat flour in many types of flour do not indicate. So if I do not particularly that we are generally used in all purpose flour.

Ingredients:

about 200 g dried rice vermicelli or ‘mai fun’ (this is the one I always use for this dish , this brand of noodles is less like to stick the pan or clump together)

1 - 1 tbsp of curry powder (homemade mix or bought)

1 medium onion, sliced

2 cloves of garlic, chopped

About 1 tbsp of light soy sauce

About 1 tbsp of oyster sauce

About 2 - 3 stalks of spring onion, sliced diagonally into 2 - 3 cm long

1 large red chilli, sliced

2 small/medium eggs, beaten

100 g of char siu, shredded

100 g of small raw/ cooked prawns

about of each green and red pepper, sliced

handful of bean sprouts

cooking oil

Method:

Soak the noodles in warm water till softened then drain really well. (don t soaked in boiling water or they are likely to stick your pan or clump together)
In a frying pan or wok, put in about 1 tsp of oil and fry the egg into omelette, cut into small pieces. Put aside.
Add a bit more oil in the pan/wok, put in the half the onion and garlic, stir fry till lightly brown add in the prawns (if raw stir till change to pink/ white), char siu and pepper slices. Remove from pan and leave aside.
Add about 1 tbsp of oil in the pan/wok add in the rest of the onion, garlic and chilli, stir then add the curry powder, stir again till fragrant then add noodles, keep stirring and tossing (best tossing with a pair of chopsticks), at the same time sprinkle on enough soy and oyster sauce to taste. If the noodles look very dry sprinkle on some water. Stir fry till fragrant, add the meat and vegetable mixture, egg and bean sprouts and spring onion, stir till hot and ready to eat.

Ingredients:

300 g Pork spareribs
300 g Turnips
3 slice Ginger root, shredded
1 tsp Jiafan rice wine
3 cup Water
3/4 tsp Salt, or to taste
Pinch of white pepper powder
1 tbsp Scallion, chopped (optional)

Method:

Wash and chop up pork spareribs into inch pieces. Blanch in boiling water and rinse in cold water. Peel turnip, wash and cut at an angle into smaller chunks.

Place pork spareribs, shredded ginger and rice wine in the cooking pot of an electric pressure cooker. Pour in water and lock lid in place. Select the program for meat or use it according to manufacturer’s directions. The pressure cooker must never be filled more than 2/3 full, the unused space is needed to produce pressure.

After cooking, the cooker automatically enters the “keep warm” status. Do not open the pressure cooker until the internal pressure has been reduced. Transfer the pork with soup in a large pot. Add in turnip chunks. Set the pot on medium heat and cook for about 20 minutes. Season the soup with the salt and pepper. Garnish with chopped scallions if desired.

Ingredients:

150 g Chicken breast
75 g Salad oil
2 pcs Egg yolks, lightly beaten
25 g Corn starch
150-200 ml Stock
5 g Jiafan rice wine
1 stalk Green onion

Marinade:
10 g Jiafan rice wine
3 g Chicken powder
10 g Chopped onion
10 g Chopped ginger
5 g Sesame oil
2 pcs Egg whites
tbsp Corn starch
Salt

Method:

Clean and place the chicken in a food processor and process until smooth. Add in marinade and stir until all ingredients are well-combined. Divide into 3 portions.

Heat up a wok with some oil, form the divided chicken into a duck egg shape in the wok and pan-fry until both sides are golden and crusty. Dish off.

Thinly coat the fried chicken with corn starch, then with egg yolk and pan-fry. Add in the stock, jiafan rice wine and spring onion. Cook until the sauce thickened. Dish off.

Ingredients:

180 g Chicken breast
90 g Canned corns, drained
1 pc Egg yolk
2 tbsp Cornstarch
1/3 tsp Salt
50 g Diced cucumber

Some dried chillis
tsp Szechuan pepper oil
1/3 tsp Chicken powder
tsp Jiafan rice wine
Some salad oil

Marinade:
1/3 tsp Salt
1 pc Egg white
tbsp Cornstarch
1/3 tsp Salad oil

Method:

Thinly slice the chicken breast, then mix in the marinade and let stand for about 30 minutes. Prepare the egg yolk batter in a small bowl.

Heat up a skillet with enough oil and add in the sliced chicken. Stir until the pink colour has disappeared. Remove chicken from pan. Mix the corns and cucumber with the egg yolk batter. Deep-fry them until they are lightly golden and drain.

Heat up another skillet with a little oil. Add in dried chillis and stir until fragrant. Return the fried corns, cucumbers and chicken to the skillet. Sprinkle with rice wine and season with chicken powder. Stir and dish off.

Ingredients:

3 pcs Fish fillets
Salad oil
Marinade:
2 tsp Jiafan rice wine
Salt to taste
Seasoning:
1 tsp Hot bean paste
tbsp Black beans
1 tsp Sweet bean paste
3 tbsp Water
1/3 tsp Chicken powder
1/3 tsp Sugar
pc Egg
tbsp Cornstarch
Some leeks and red chilli

Method:

Clean the fish fillets and cut into chunks. Marinate with salt and rice wine.

Mix the egg and cornstarch. At the same time heat up a wok with enough oil to 175C/350F. Thinly coat the fish with the egg mixture and deep-fry them until the colour has changed.

Leave a little oil in the wok, and stir-fry the black beans and hot bean sauce until fragrant. Add in sweet bean paste, water, sugar, and chicken powder. Return the fish fillets to the wok. Stir briefly and add in leeks and red chilli. Lightly stir to mix and dish off.Ingredients:

3 pcs Fish fillets
Salad oil
Marinade:
2 tsp Jiafan rice wine
Salt to taste
Seasoning:
1 tsp Hot bean paste
tbsp Black beans
1 tsp Sweet bean paste
3 tbsp Water
1/3 tsp Chicken powder
1/3 tsp Sugar
pc Egg
tbsp Cornstarch
Some leeks and red chilli

Method:

Clean the fish fillets and cut into chunks. Marinate with salt and rice wine.

Mix the egg and cornstarch. At the same time heat up a wok with enough oil to 175C/350F. Thinly coat the fish with the egg mixture and deep-fry them until the colour has changed.

Leave a little oil in the wok, and stir-fry the black beans and hot bean sauce until fragrant. Add in sweet bean paste, water, sugar, and chicken powder. Return the fish fillets to the wok. Stir briefly and add in leeks and red chilli. Lightly stir to mix and dish off.

Ingredients:

300 g Beef briskets
1 tbsp Oil
3-4 slice Ginger root
1 stalk Scallion
3 clove Garlic
3 Dried chillies
1/3 tsp Szechuan peppercorns
1 tbsp Jiafan rice wine
1/2 tbsp Caramelized sugar
1/2 tbsp Maggi sauce
2 slice Radix codonopsi / Dang gui
2 section Chinese angelica root / Dang shen
3 cup Beef stock
3/4 tsp Salt
Noodles egg noodles or spaghetti)
Seasonal vegetables and chopped scallion

Method:

Wash and cut the beef briskets into smaller pieces. Blanch in boiling water and rinse in cold water. Heat up a pan with a tablespoon of oil. Add in ginger slices, scallions, garlic cloves, chillies and Szechuan peppercorns. Stir until aromatic. Add in beef briskets, rice wine, caramelized sugar, and maggi sauce. Stir until well combined.

Transfer the beef into a large pot, add in tangshan root and Chinese angelica root. Pour in stock and bring it to a boil on high heat. Turn down the heat to low and simmer the beef until tender, about 30 minutes. Season with the salt.

Meanwhile, cook noodles in a pot of boiling water until tender. Drain noodles well in a colander and place them in a soup bowl. Add in vegetables and beef briskets. Ladle broth over and sprinkle the chopped scallions on top. Serve hot.

Ingredients:

200 g Cod fillets
150 g Broccoli
2 stalks Spring onion segments
4-6 pcs Ginger root
tbsp Starchy solution
2 tsp Jiafan rice wine
Salt and chicken powder to taste
10 g Carrots shreds

Method:

Seperate the broccoli into the small flowrets. Wash and drain. Rinse the fish fillets and cut into even chunks.

Pour in enough water with half ginger and onion in a skillet to just barely cover the fish. Bring to boil. Add in fish fillets and 1 teaspoon of rice wine. Blanch the fish fillets for a few minutes. Dish off the fish fillets and save the fish stock for the later use. Poach the broccoli in a pot of boiled water seasoned with a little salt and oil.

Heat up a skillet with some oil. Add in the rest of ginger and onion, stirring until fragrant and lightly brown. Pour in the saved fish stock and bring to boil. Discard the ginger and onion. Return the fish fillets to the skillet, adding the rest of rice wine, seasoning with chicken powder and salt.
Thicken with the starchy solution and sprinkle with some cooked oil and dish off. Surround the dish with the prepared broccoli and decorate with the carrot shreds.