担担面 Dan Dan Noodles 15 克辣豆瓣酱 50 克青葱 20 克榨菜 3 克盐 15 克料酒 5 克淘大老抽 5 克白砂糖 5 克淘大芝麻油 15 克淘大芝麻酱 200 克猪肉碎 15 克芽菜 10 克料酒 1. 锅中放少许油, 油热后放入猪肉碎翻炒至金黄色 2. 加入料酒和醋及剩余

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1 宫保鸡丁 Gong Boa Chicken 200 克鸡肉 40 克花生 60 克油 5 克料酒 10 克玉米淀粉 1 克盐 7 克淘大生抽 10 克醋 10 克白砂糖 20 克高汤 20 克淘大芝麻酱 10 克干辣椒 4 克川花椒 8 克姜 15 克青葱 1. 鸡肉切丁 2. 锅中少许油热后加入干辣椒和川花椒翻炒出香味, 加入料酒, 醋, 糖和高汤大火烧开 3. 放入鸡丁翻炒至变色, 然后加入姜, 青葱 4. 继续翻炒至收汁 5. 放入花生仁后即可出锅 200g chicken, 40g peanuts, 60g oil, 5g Chinese rice wine, 10g corn starch, 1g salt, 7g Amoy Light Soy Sauce, 10g vinegar, 10g sugar, 20g stock, 20g Amoy Sesame Paste, 10g dried chilli, 4g sichuan pepper, 8g ginger, 15g spring onion. 1. Cut chicken into dice. 2. Dry fry the dried chilli and sichuan pepper corns until fragrant before adding wine, vinegar and sugar and stock and bringing mixture to the boil. 3. Add diced chicken and stir fry, then add ginger and spring onion. 4. Cook until the sauce thickens around the chicken pieces. 5. Add peanuts before serving.

2 担担面 Dan Dan Noodles 15 克辣豆瓣酱 50 克青葱 20 克榨菜 3 克盐 15 克料酒 5 克淘大老抽 5 克白砂糖 5 克淘大芝麻油 15 克淘大芝麻酱 200 克猪肉碎 15 克芽菜 10 克料酒 1. 锅中放少许油, 油热后放入猪肉碎翻炒至金黄色 2. 加入料酒和醋及剩余材料继续翻炒 3. 将面条放入开水中大火煮约 2 分钟 4. 将煮好的面盛入碗中, 依次放上少许鸡精, 炒好的肉酱和芽菜搅拌后即可食用 15g chilli bean paste, 50g spring onion, 20g preserved vegetables, 3g salt, 15g chinese rice wine, 5g Amoy Dark Soy Sauce, 5g sugar, 5g Amoy Sesame Oil, 15g Amoy Sesame Paste, 200g pork mince, 15g Beansprout, 10g Chinese vinegar. 1. Fry off the mince pork until well browned. 2. Deglaze the pan with wine and vinegar and then add remaining ingredients. 3. Lightly blanch some noodles in boiling water for 2 minutes (al dente). 4. Place noodles into a bowl and top with a little chicken stock before finishing with mince pork mix and fresh beansprouts.

3 火锅底料 Chinese Hot Pot 150 克四川辣豆瓣酱 150 克辣椒粉 60 克干辣椒 20 克川花椒 30 克姜粉 30 克青葱 50 克料酒 10 克白砂糖 1500 克鸡精 150 克淘大芝麻酱 400 克菜籽油 1. 将干辣椒, 川花椒, 姜和青葱与四川辣豆瓣酱放入锅中大火翻炒出香味 2. 加入米酒, 淘大芝麻酱, 白砂糖和鸡精, 小火熬 20 分钟 3. 汤滚后放入肉串等火锅料, 煮熟后佐以酱料即可食用 150g pixian chilli bean paste, 150g ground chillies, 30g dried chilli, 20g sichuan pepper, 30g ginger, 30g spring onion, 50g chinese rice wine, 10g sugar, 1500g chicken stock, 150g Amoy Sesame Paste, 400g rapeseed oil, 10g dried chilli, 4g sichuan pepper, 8g ginger, 15g spring onion. 1. Stir fry paste, dried chilli, sichuan pepper, ginger and spring onion until fragrant. 2. Add wine sesame paste, sugar and stock and simmer for 20 minutes. 3. When hot, place skewers into the hotpot to cook and use dipping sauces for serving.

4 火锅底料 Chinese Hot Pot 150 克四川辣豆瓣酱 150 克辣椒粉 60 克干辣椒 20 克川花椒 30 克姜粉 30 克青葱 50 克料酒 10 克白砂糖 1500 克鸡精 150 克淘大芝麻酱 400 克菜籽油 1. 将干辣椒, 川花椒, 姜和青葱与四川辣豆瓣酱放入锅中大火翻炒出香味 2. 加入米酒, 淘大芝麻酱, 白砂糖和鸡精, 小火熬 20 分钟 3. 汤滚后放入肉串等火锅料, 煮熟后佐以酱料即可食用 150g pixian chilli bean paste, 150g ground chillies, 30g dried chilli, 20g sichuan pepper, 30g ginger, 30g spring onion, 50g chinese rice wine, 10g sugar, 1500g chicken stock, 150g Amoy Sesame Paste, 400g rapeseed oil, 10g dried chilli, 4g sichuan pepper, 8g ginger, 15g spring onion. 1. Stir fry paste, dried chilli, sichuan pepper, ginger and spring onion until fragrant. 2. Add wine sesame paste, sugar and stock and simmer for 20 minutes. 3. When hot, place skewers into the hotpot to cook and use dipping sauces for serving.

5 凉拌面 Noodle Salad 200 克面条 3 克盐 2 克白胡椒粉 20 克淘大生抽 40 克辣椒油 2 克川花椒 10 克青葱 100 克鸡精 40 克淘大芝麻酱 1. 将盐, 川花椒, 白胡椒粉, 生抽, 芝麻酱, 辣椒油和鸡精混合搅拌均匀放入碗中 2. 面条置于沸水中煮熟后捞出放入碗中 3. 将混合好的酱料与面条搅拌均匀, 撒上辣椒和葱末即可食用 200g noodles, 3g salt, 2g ground white pepper, 20g Amoy Light Soy Sauce, 40g chilli oil, 2g sichuan pepper, 10g spring onion, 100g stock, 40g Amoy Sesame Paste. 1. Cut chicken into strips, and salt and corn starch mixture 2. Heat wok and stir fry chicken and vegetables 3. Add Amoy Sesame Paste and stock and thicken sauce slightly with corn starch before serving.

6 麻辣鸡丝 Sesame and Pepper Chicken Strips 200 克鸡肉 100 克青椒 75 克油 2 克盐 5 克淘大生抽 15 克鸡精 20 克玉米淀粉 10 克淘大芝麻酱 1. 鸡肉切丝, 加入盐和玉米淀粉混合均匀 2. 锅中油热后加入鸡肉和蔬菜翻炒 3. 加入淘大芝麻酱, 鸡精及少许玉米淀粉收汁后即可出锅 200g chicken, 100g green peppers, 75g oil, 2g salt, 5g Amoy Light Soy Sauce, 2g sichuan pepper, 15g stock, 20g corn starch, 10g Amoy Sesame Paste. 1. Mix salt, sichuan pepper, ground white pepper, soy sauce, sesame, chilli oil and stock in serving bowl. 2. Blanch noodles lightly in boiling water and place into a serving bowl. 3. Mix in the sauce until noodles are well mixed with sauce and garnish with chilli and spring onion.

FP.pdf

FP.pdf 8 9 10 congee (see page 9) half bird dressed chicken 1/2 head lettuce 2 tbsp ginger juice 2 tbsp light soy sauce 1 tsp salt 1 tsp sugar 1 tbsp corn starch 1 tbsp oil 1 tsp sesame oil 1. 2. 3. 4. 1. Wash