Colorful - Big Poon Choi
1. Chicken sauce roasted fresh abalone to be the day before the first pot of rich chicken broth, take three rice bowls of pot boil; add a small piece of ham, four fresh abalone in a weak low heat simmering until the broth is collected into a bowl; add a little oyster sauce / soy sauce seasoning, with a little taiwanese flour water to make a thin thickening.
2. Scalding Chinese shrimp - pick the intestines of Chinese shrimp with a toothpick, rinse and set aside; half a pot of water with ginger, green onion and cooking wine to boil, add shrimp and boil for 90 seconds, remove from the pot and soak in ice water, then remove and strain.
3. Shaoxing Wine Shrimp - Put one cup of Shaoxing wine, one cup of water, a pinch of salt/MSG, ginger/garlic slices in a soup bowl; blanch the shrimp in a similar way as in the white shrimp, lift up the shrimp and put them in ice water, then put them into the wine soup and put them in the refrigerator to soak overnight.
4. Shrimp Crab Roe Salad - Remove heads and shells of shrimp, cut into two pieces, remove intestines, and blanch shrimp for two minutes in the same manner as for the Chinese shrimp, remove from the pan, soak in ice water, and blot dry; add a tablespoon of crab roe to the salad dressing, and serve with shrimp.
5. Grilled Squid with Lemon Sauce - Tear the squid and clean it, spread it out into a big piece, make several shallow cuts on the surface, marinate it with a little green onion/ginger water, salt and cooking wine, grill it on the charcoal grill until the exterior is light golden brown, cut it into thick pieces and squeeze a little lemon juice on the squid.
6. Rose marinated chicken thighs - chicken marinade: two cups of chicken broth, one cup of rose wine, one cup of dark soy sauce, one cup of water, one marinade packet (containing pepper, cloves, allspice, cinnamon, star anise, licorice, fruits of the grass), a few slices of ginger, a few garlic, a handful of green onions, three tablespoons of rock sugar. Bring all ingredients to a boil, then reduce heat and simmer for thirty minutes. Into the chicken thighs brine ten minutes, turn off the heat and continue to simmer for ten minutes, pick up the bone meat cut into pieces.
7. brine pig's feet / brine egg - pig's feet in water with onion / ginger / garlic / star anise / cooking wine for 30 minutes, pick up into the rose marinade in a low-fire brine for 30 minutes, remove from the heat and continue to soak for 10 minutes, chopped into small pieces, it is best not to brine too rotten, to be a little bit chewy to be good. Boiled eggs shell, into the rose marinade to cook thirty minutes, remove from the fire soak overnight.
8. Stuffed fried oil tofu - 12 medium shrimp head / shell, pick intestines, chopped; with the fat pork cut into fine grains, slightly chopped, add shrimp, ginger / garlic, green onion, a little salt / MSG / cooking wine / water, mix well, stuffed with oil tofu, fried in the oil. Boil half bowl of chicken broth, put stuffed oil tofu, add a little oyster sauce, pepper and cook until the soup is dry. 9. Stewed double winter - soften mushrooms, asparagus slices, with a bowl of chicken broth, a little soy sauce / sesame oil and cook until the soup is dry.
10. Stir-fry broccoli rabe with 1 tbsp oil, 3 tbsp chicken broth and a pinch of salt / MSG, do not overcook it, it's better to have a crispy texture.
The broccoli can be arranged according to personal preference, and the shape can be beautiful.