八宝青蟹饭

菜系：福建菜

原料
蟹2只(700克)、糯米(165克)、火腿丁(45克)、开洋(20克)、白果(45克)、花生(75克)、冬菇丁、冬笋丁、：葱段、姜片、黄酒、盐、清汤(300克)

制作过程
1. 将糯米淘清，加适量水蒸成米饭；

2. 白果和花生都去壳去衣，也一起蒸熟；

3. 将糯米饭、白果、花生、冬菇丁、冬笋片、火腿丁、开洋、猪油(约45克)和盐、酒各少许拌和，放在碗里；

4. 将青蟹去壳，去小腿，每只片成6片，覆在糯米饭上面；

5. 加葱、姜、用 壳扣盖上面，再上笼将青蟹肉蒸熟后，取去葱、姜、倒上热清汤即好。

鱼头汤

主料：千岛湖纯野生鱼头

辅料：千岛湖天然纯净水，金华火腿，老豆腐，嫩菜心

制作：将鱼头煎一下，加纯净水，金华火腿炖成奶汤，放入老豆腐，嫩菜心。

绿色感言：原汁原味的汤汁，香香浓浓的透着家地温馨，朴实无华，香鲜美味尽在其中。

佛跳墙

特点 此菜用料多海鲜珍品，制作方法独特，食味浓香，非一般佳肴所能比拟，且营养丰富，中外驰名。


菜系：福建菜


菜谱配料：
水发鱼翅500克、净鸭肫6个、水发刺参250克、鸽蛋12个、净肥母鸡1只、水发花冬菇200克、水发猪蹄筋250克、猪肥膘肉95克、大个猪肚1个、姜片75克、羊肘500克、葱段95克、净火腿腱肉150克、桂皮10克、炊发干贝125克、绍酒2500克、净冬笋500克、味精10克、水发鱼唇250克、冰糖75克、鲂肚125克、上等酱油75克、金钱鲍1000克、猪骨汤1000克、猪蹄尖1000克、熟猪油1000克、净鸭1只。


制作过程：
1． 将水发鱼翅去沙，剔整排在竹箅上，放进沸水锅中加葱段30克、姜片15克、绍酒100克煮10分钟，支其腥味取出，拣去葱、姜，汁不用，将箅拿出放进碗里，鱼翅上摆放猪肥膘肉，加绍酒50克，上笼屉用旺火蒸2小时取出，拣去肥膘肉，滗去蒸汁。

2． 鱼唇切成长2厘米、宽4.5厘米的块，放进沸水锅中，加葱段30克、绍酒100克、姜片15克煮10分钟去腥捞出，拣去葱、姜。

3． 金钱鲍放进笼屉，用旺火蒸取烂取出，洗净后每个片成两片，剞上十字花刀，盛入小盆，加骨汤250克、绍酒15克，放进笼屉旺火蒸30分钟取出，滗去蒸汁。鸽蛋煮熟，去壳。

4． 鸡、鸭分别剁去头、颈、脚。猪蹄尖剔壳，拔净毛，洗净。羊肘刮洗干净。以上四料各切12块，与净鸭肫一并下沸水锅氽一下，去掉血水捞起。猪肚里外翻洗干净，用沸水氽两次，去掉浊味后，切成12块，下锅中，加同有汤250克烧沸，加绍酒85克氽一下捞起，汤汗不用。

5． 将水发刺参洗净，每只切为两片。水发猪蹄筋洗净，切成2寸长的段。净火腿腱肉加清水150克，上笼屉用旺火蒸30分钟取出，滗去蒸汁，切成厚约1厘米的片。冬笋放沸水锅中氽熟捞出，每条直切成四块，用力轻轻拍扁。锅置旺火上，熟猪油放锅中烧至七成热时，将鸽蛋、冬笋块下锅炸约2分钟捞起。随后，将鱼高鱼肚下锅，炸至手可折断时，倒进漏勺沥去油，然后放入清水中浸透取出，切成长4.5厘米、宽2.5厘米的块。

6． 锅中留余油50克，用旺火烧至七成热时，将葱段35克、姜片45克下锅炒出香味后，放入鸡、鸭、羊肘、猪蹄尖、鸭肫、猪肚块炒几下，加入酱油75克、味精10克、冰糖75克、绍酒2150克、骨汤500克、桂皮，加盖煮20分钟后，拣去葱、姜、桂皮，起锅捞出各料盛于盆，汤汁待用。

7． 取一个绍兴酒坛洗净，加入清水500克，放在微火上烧热，倒净坛中水，坛底放一个小竹箅，先将煮过的鸡、鸭、羊、肘、猪蹄尖、鸭肫、猪肚块及花冬菇、冬笋块放入，再把鱼翅、火腿片、干贝、鲍鱼片用纱布包成长方形，摆在鸡、鸭等料上，然后倒入煮鸡、鸭等料的汤汁，用荷叶在坛口上封盖着，并倒扣压上一只小碗。装好后，将酒坛置于木炭炉上，用小火煨2小时后启盖，速将刺参、蹄筋、鱼唇、鱼高肚放入坛内，即刻封好坛口，再煨一小时取出，上菜时，将坛口菜胡倒在大盆内，纱布包打开，鸽蛋放在最上面。同时，跟上蓑衣萝卜一碟、火腿拌豆芽一碟、冬菇炒豆苗一碟、油辣芥一碟以及银丝卷、芝麻烧饼佐食。

糖酱鱼

菜系：浙江菜

色香味： 此菜香甜可口

主料：鲜鲤鱼1条(约500克)、白糖200克

辅料：酱油0.5汤匙，姜片3片，醋3茶匙，植物油800克(耗50克)


制作：

1)、将鱼洗净，去鳞、鳃，膛去内脏，切成大块；

2)、锅内放植物油，烧至八成热时，把鱼放入锅内炸。两面都炸黄(不必太焦)时，捞出，控净油；

3)、把锅内油倒出，放入炸好的鱼和酱油、白糖、姜、醋，在旺火上烧开后，用小火慢炖，炖至汤干即成。

乳腐肉

原料：

猪肋条肉750克、红乳腐75克、姜片、嫩绿叶菜、碎水糖、精盐、绍酒、桂皮、植物油、湿淀粉、葱适量。

制法：

将猪肋条肉洗净后切成2厘米长、1.3厘米宽的长方块，放入汤锅，用小火烧至六成熟时，捞起冷却，在皮面上剞上花纹，刀深为肉的一半，接着在肉面上剞两个斜十字刀，刀深为肉的1/4。

半红乳腐用纱布过滤，去渣留卤，与绍酒调和后抹在猪肉上，放入扣碗，上笼蒸酥，约需两小时左右，撕去封口纸，取去葱、姜、桂皮、大茴香，滗出卤汁。

坐锅点火，放花生油烧热，投入绿叶菜，加盐、糖、味精，煸熟后，起锅盛入菜盘打底，同时将肉皮朝上扣在绿叶菜上，跟着将滗出的卤汁倒回原锅收浓，浇在猪肉上即成。

特色：酥烂不腻，甜咸适口。

Combo No. 5 US Chinese Takeaway Commercial 1999

I watched this animation 7 years ago. Recently I overcame this funny and interesting movie again and think it worths recommended to you all!



Combo No.5 - video powered by Wonderoffice

一品豆腐

菜系：山东菜

原料：
家常豆腐2盒、冬菇70克、笋片50克、姜末1/4茶匙、青江菜6颗、蛋皮1张、胡萝卜40克、蛋清1个、盐1茶匙、香油1茶匙、太白粉2大匙 、 蚝油1大匙、香油1大匙、胡椒粉少许 、高汤1杯、盐1/2茶匙、太白粉水1茶匙、香油1/3茶匙、味霖1茶匙

制法过程

1. 豆腐压干水分，切去四周硬皮，加入调匀之调味料(1)拌搅均匀备用。

2. 将作法1过筛。

3. 冬菇置于温水中泡发，去老根、杂质、洗净后与笋同切小丁，加姜末拌匀；入炒锅炒香后，加调味料(2)拌炒出香味即可。

4. 保鲜膜置于模型上，均匀涂上麻油备用。

5. 将作法2之1/2豆腐铺于模型上。

6. 续将作法3，铺放于豆腐上，再将作法2剩余之1/2豆腐平铺于上。

7. 蛋皮切细丁，于豆腐饼上摆"一品"二字。

8. 再将胡萝卜切末，撒于豆腐边。

9. 入蒸笼中以中火蒸15分钟取出，以烫热之青江菜围盘，并淋上调匀之调味料(3)即可。

花雕鸡

菜系：江苏菜

色香味： 制法独特、色如琥珀、鲜美可口、闻名遐尔

主料： 母鸡1只1250克

辅料：蜂蜜30克、猪肥肉75克、蚝油50克、姜块35克、花雕酒100克、葱条35克、淡二汤125克、味精5克

制作：

1)将鸡宰净，放入沸水锅中氽约2分钟，取出去净绒毛污物，再加重滚，捞出，晾至皮干；

2)先涂蚝油，再涂蜂密于皮上；猪肥肉切成薄片，将剩下的蚝油、蜂蜜、味精及二汤放在碗中，调成料汁；

3)炒锅用旺火烧热，贴猪肥肉片于锅底，煎至有油脂分泌，即将鸡蛋侧放在肉面上，煎至两面腿、胁微黄，加姜、葱拌匀，续加入花雕酒，略煎，下料汁，加盖用旺火烧开，即端离火口，待温度稍降再回炉上，如此反复8次。其中把鸡身转3次，即每焖一面，需端离火口两次；如此反复焖火局，约需12分钟，最后1次端离火口，需待3分钟后，才揭盖，去掉姜、葱、油渣，将鸡取出，切块，装盘时拼砌鸡形，淋原汁于面即成。

注意：花雕鸡反复焖烤，经过8次之多，约需12分钟，入味甚佳，而肉质脆嫩，方为正宗。

龙凤腿

菜系：江苏菜

特点：造形美观，色泽褐黄，外松脆、里鲜嫩，口味香咸。

原料
鸡丝、虾仁。 猪肉油、鸡腿骨、鸡蛋、白糖、辣酱油、盐、绍酒、味精、葱、胡椒粉、淀粉、花生油。

制作过程

1. 将鸡丝、虾仁同放碗内，加鸡蛋、白糖、辣酱油、精盐、绍酒，味精、葱末和胡椒粉拌和待用。猪网油漂洗干净，切成10厘米见方的块，将鸡丝、虾仁分别放在网油上，鸡腿骨摆放在网油的一端包成鸡腿形；

2. 鸡蛋加干淀粉调和。油锅上火，烧至七成热(约175℃)时，将龙凤腿坯逐个沾满干淀粉，再拖蛋糊，滚上面包粉，下入油锅炸至淡黄色，将油锅移至小火上炸1分钟至熟，用漏勺捞出，整齐摆入盘中即成。

姜母鸭

【菜系】 安徽菜

【原料】 鸭一只，黑芝麻油3大匙，米酒1瓶，盐少许，糖少许

【做法】
1、买鸭子时先去内脏，回家后洗净剁成块，老姜去皮后洗净拍碎
2、锅烧热，将黑芝麻油加热，先炒姜，再放入鸭块炒到鸭肉表皮有点焦干，加水1200毫升，捞去浮沫，改小火煮20分钟。
3、倒入1瓶米酒，加盐、糖调料，续煮10分钟即可。
【特色】 鸭肉- 鸭的营养价值很高，可食部分鸭肉中的蛋白质含量约16％－25％，比畜肉含量高得多。

东江盐焗鸡

菜系：广东菜

特点：制法独特，味香浓郁，皮爽肉滑，色泽微黄，皮脆肉嫩，骨肉鲜香，风味诱人。
原料
重1500克左右的肥嫩项鸡1只(毛黄、嘴黄、脚黄、下过蛋的母鸡称项鸡)、姜片和葱条各10克、香菜25克、粗盐2500克、精盐13 克、味精7史、八角末和沙姜末各2.5克、芝麻油1克、熟猪油120克、花生油15克、沙纸2张。

制作过程
1. 炒锅上小水，下精盐4克烧热，放入沙姜末拌匀取出，分3小碟，每碟加入猪油15克供佐食；
2. 将猪油75克、精盐5克和芝麻油、味精调成味汁；反纱纸一张刷上花生油待用；
3. 将活鸡宰杀，褪毛去内脏洗净，吊起晾干，去掉趾尖和嘴上的硬壳，在翼膊两边各划一刀，在颈骨上剁一刀，然后用精盐3.5克擦匀鸡腔，并放入姜、葱、八角末，先用未刷油的纱纸裹好，再包上已刷油的纱纸；
4. 用旺火烧热炒锅，下粗盐炒至高温，取出1/4放入沙锅，把鸡放在沙锅内，将余下的盐覆盖在鸡上，盖严锅盖，用小火焗约20分钟至熟；
5. 把鸡取出，揭去纱纸，剥下鸡皮(待用)，将鸡肉撕成块，鸡骨拆散，加入味汁拌匀，然后装盘(骨在底下，肉在中间，皮盖在上面)，拼摆成鸡的形状，香菜放在鸡的两边即成，食时佐以沙姜油盐调味汁。

Deep Fried Sweet Wontons (Jar Wonton)

Deep Fried Sweet Wontons (Jar Wonton)

8 ounces pitted dates
1/4 cup chopped walnuts, cashews or almonds
Rind of 1 large lemon, finely grated
1 tablespoon orange juice, or as needed
1 (8-ounce) package wonton wrappers
Vegetable oil for deep frying
Powdered sugar for dusting

1. Chop dates finely and combine with the chopped nuts, lemon rind and orange juice, mixing well. Add a little more orange juice if mixture is too dry to hold together.
2. Form the date mixture into small 1-inch cylinders (about the width of you little finger). Place it diagonally onto a square of wonton pastry. Pick up corner of pastry and place it over the filling, tucking point under. Roll up the wonton into a tube so that the filling is completely enclosed, then twist the ends of the pastry tube, putting a finger in the end to keep the shape like a Christmas firecracker. Continue this procedure until all are made.
3. Heat oil in a wok or deep fryer until very hot (about 375*F or 190*C). When hot, fry a few wontons at a time until golden brown, about 2 minutes. Transfer with a slotted spoon to a layer of paper towels to absorb excess oil.
4. When cool, sprinkle with powdered sugar.
   Makes about 30.

Classic Prime Rib Roast

Classic Prime Rib Roast
1 (6 to 8 pound) well-trimmed beef rib roast, chine bone removed
6 large cloves garlic, crushed
1 1/2 teaspoons dried thyme leaves
1 teaspoon cracked black pepper

1. Preheat oven to 350°F.
2. Combine garlic, thyme leaves and black pepper. Press evenly into surface of beef roast.
3. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.
4. Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer and remove when internal temperature reaches 135°F for medium rare or 150°F for medium.
5. Tent loosely with foil and let stand 15 minutes prior to carving.
   Makes 8 to 12 servings.

Curried Chicken Siam

1 to 3 dried red Anaheim or California chili peppers
2 tablespoons chopped cilantro
1 teaspoon finely shredded lime peel
1 stalk lemongrass, cut into 2-inch pieces, or 1 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
12 ounces skinless, boneless chicken thighs or breast halves
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely minced
2 teaspoons finely chopped fresh ginger
2 medium onions, chopped
1 1/4 cups canned unsweetened coconut milk *
1 (8-ounce) can sliced bamboo shoots, drained
1 medium red or green bell pepper, cut into julienne strips
2 tablespoons chopped fresh basil or 3/4 teaspoon dried basil, crushed
Hot cooked rice as accompaniment

1. Remove stems and seed from chili peppers. Place the peppers in a medium bowl and cover with boiling water. Let stand about 15 minutes or until softened. Drain. Chop chili peppers. Set aside.
2. Meanwhile, for spice mixture, in a small bowl combine cilantro, lime peel, lemongrass or lemon peel, salt, nutmeg, cumin, and coriander. Set aside.
3. Rinsed chicken; pat dry with paper towels. Cut into 1-inch pieces. Set aside.
4. Add oil to a wok or large skillet. Preheat over medium-high heat, (add more oil if necessary during cooking). Stir-fry garlic and ginger in hot oil for 15 seconds. Add onions; stir-fry about 2 minutes or until crisp-tender. Add spice mixture; stir-fry 2 minutes.
5. Add chicken to wok. Stir-fry for 3 to 4 minutes or until tender and no longer pink. If used, discard the lemongrass. Add coconut milk, bamboo shoots, bell pepper, and chili peppers to wok. Cook and stir for 2 to 3 minutes or until heated through. Stir in basil.
6. Serve immediately with hot cooked rice.

Makes 4 servings.

* Unsweetened coconut milk is a common ingredient used in Thai cuisine and is available in Asian specialty stores and most supermarkets. If you are unable to find it, you can substitute 1 1/4 cups milk mixed with 1/2 teaspoon coconut extract.

Chicken Chow Mein

Chicken Chow Mein

1 pound fine Chinese egg noodles (Dahn Min)
Peanut oil
Sesame oil
1 clove garlic, crushed
1/2 teaspoon finely grated fresh ginger
2 cups diced cooked chicken
1 cup thinly sliced white Chinese cabbage or green cabbage
1 cup bean sprouts, washed and drained
8 green onions, cut into 2-inch lengths
1 cup sliced bamboo shoot
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch mixed with 2 tablespoons cold water

1. First (and very important), soak noodles in hot water for about 10 minutes. Drain.
2. Bring a large pot of salted water to boil and add the noodles. Cook for 2 to 3 minutes. Do not overcook. Drain immediately in a large colander and rinse with cold water; drain thoroughly. Allow to air-dry for at least 30 minutes on a paper towel-lined baking sheet.
3. Heat 2 tablespoons each of peanut oil and sesame oil in a wok or large skillet and when very hot add a handful of noodles. When golden on one side, turn and fry the other side. Remove to paper towel-lined plate and keep warm. Repeat with remaining noodles, adding more oil if necessary.
4. Heat another 2 tablespoons peanut oil in the wok or skillet and fry the garlic and ginger for a few seconds. Add the chicken, cabbage, bean sprouts, green onions and bamboo shoot. Stir fry for 1 to 2 minutes. Push chicken and vegetables to the side of wok or skillet.
5. Add the broth and soy sauce, bring to a boil, then stir in the cornstarch mixture. Stir until mixture boils and thickens. Mix in the chicken and vegetables until sauce coats well and serve immediately over the fried noodles.

Serves 4 to 6.