Knock knock, look who's there, cooking competition - #4 (苏智诚)
1. Scallop wrap 
2. Rich stuffed tofu
3. Hakka Yam Abacus
1. Scallop wrap
Material:
Red cabbage capsicum carrot string onion oyster sauce
Practice:
1. Cut cabbage leaves, to leave the dishes look like roses trimmed bile, into ice water immersion.
2. Tape shoot flat, chopped into mud.
3. The tape stuffed into the dish guts, blanched in boiling water, boil.
4. The red bell pepper and onion cooked, add oyster sauce, then stir into the sauce.
5. Dipping sauce dish gall strap can eat together.
Red cabbage capsicum carrot string onion oyster sauce
Practice:
1. Cut cabbage leaves, to leave the dishes look like roses trimmed bile, into ice water immersion.
2. Tape shoot flat, chopped into mud.
3. The tape stuffed into the dish guts, blanched in boiling water, boil.
4. The red bell pepper and onion cooked, add oyster sauce, then stir into the sauce.
5. Dipping sauce dish gall strap can eat together.
2. Rich stuffed tofu
Material:
Yellow tail fish maw two abalone sea cucumber chopped pork tofu onion anchovies pig soy sauce, white pepper, oyster sauce, sugar, fishmeal clear fish sauce flat cornstarch
Practice:
1. Yellow tail fish, minced meat from hand beaten into isinglass, add chopped pork and mix well, fish and pork ratio of approximately one to one. Pepper can be added during mixing, clear sauce, fish sauce and flat fish sauce.
2. The beans, onion, anchovies and boiled pork bone broth, salt and pepper.
3. Sea cucumber and fish maw to boil hot ginger in hot water, then remove the stolen cucumber inside to reduce the smell.
4. Abalone slices, tofu cut in the middle.
5. Sea cucumber, fish maw, abalone, inside coated with cornstarch tofu, meat stuffed into them.
6. Brewing a good sea cucumber, fish maw, abalone and steamed tofu put the pot, remove the small fry.
7. With oyster sauce, sugar, broth boiled sauce, cornstarch water to thicken, topped with stuffed tofu, and eat when coupled with pork soup.
Yellow tail fish maw two abalone sea cucumber chopped pork tofu onion anchovies pig soy sauce, white pepper, oyster sauce, sugar, fishmeal clear fish sauce flat cornstarch
Practice:
1. Yellow tail fish, minced meat from hand beaten into isinglass, add chopped pork and mix well, fish and pork ratio of approximately one to one. Pepper can be added during mixing, clear sauce, fish sauce and flat fish sauce.
2. The beans, onion, anchovies and boiled pork bone broth, salt and pepper.
3. Sea cucumber and fish maw to boil hot ginger in hot water, then remove the stolen cucumber inside to reduce the smell.
4. Abalone slices, tofu cut in the middle.
5. Sea cucumber, fish maw, abalone, inside coated with cornstarch tofu, meat stuffed into them.
6. Brewing a good sea cucumber, fish maw, abalone and steamed tofu put the pot, remove the small fry.
7. With oyster sauce, sugar, broth boiled sauce, cornstarch water to thicken, topped with stuffed tofu, and eat when coupled with pork soup.
3. Love Glochidion
Material:
Taro 600 g wheat flour 200 g starch 100 Klotz cooking oil 1 teaspoon salt 2 tablespoons minced red pepper coriander large shrimp dried mushrooms
Practice:
1. Minced meat with salt, butter Qing, pepper, cornstarch and oil marinated.
2. After soaking chopped shrimp; dried mushrooms soaked shred; large red bell pepper cut into pellets, material aside.
3. Taro, peeled, sliced steamed after take, after steaming hot pressed into the taro taro, after marinated with salt.
4. Continue adding wheat starch, flour and the amount of less Mainz, along with taro marinated.
5. Will be a small group taro bunched small balls, flatten gently in the middle of the index finger into the abacus, then add the boiling water and cook until float.
6. The cooked Glochidion over with cold water, drain and mixed with a little oil to prevent Glochidion bonded.
7. Preheat four tablespoons of cooking oil in the pot, add Glochidion, dried shrimp, dried mushrooms and saute, stir-fried minced meat added last.
8. Add salt, pepper, oyster sauce and water Slow Cook Glochidion finally Serve sprinkled with coriander and red pepper.
Taro 600 g wheat flour 200 g starch 100 Klotz cooking oil 1 teaspoon salt 2 tablespoons minced red pepper coriander large shrimp dried mushrooms
Practice:
1. Minced meat with salt, butter Qing, pepper, cornstarch and oil marinated.
2. After soaking chopped shrimp; dried mushrooms soaked shred; large red bell pepper cut into pellets, material aside.
3. Taro, peeled, sliced steamed after take, after steaming hot pressed into the taro taro, after marinated with salt.
4. Continue adding wheat starch, flour and the amount of less Mainz, along with taro marinated.
5. Will be a small group taro bunched small balls, flatten gently in the middle of the index finger into the abacus, then add the boiling water and cook until float.
6. The cooked Glochidion over with cold water, drain and mixed with a little oil to prevent Glochidion bonded.
7. Preheat four tablespoons of cooking oil in the pot, add Glochidion, dried shrimp, dried mushrooms and saute, stir-fried minced meat added last.
8. Add salt, pepper, oyster sauce and water Slow Cook Glochidion finally Serve sprinkled with coriander and red pepper.
4. Coconut Pumpkin
Material:
Pumpkin a carton of milk chocolate strawberry coconut sugar
Practice:
1. Pumpkin peeled and steamed, then pressed into the mud, add sugar to taste.
2. The milk chocolate into the bowl, and then placed in a bowl of hot water and let the chocolate melt.
3. Strawberry sliced in half, dipped in chocolate sauce in the refrigerator.
4. The Pumpkin mud into a small cup, add coconut milk and strawberries, and serve.
Pumpkin a carton of milk chocolate strawberry coconut sugar
Practice:
1. Pumpkin peeled and steamed, then pressed into the mud, add sugar to taste.
2. The milk chocolate into the bowl, and then placed in a bowl of hot water and let the chocolate melt.
3. Strawberry sliced in half, dipped in chocolate sauce in the refrigerator.
4. The Pumpkin mud into a small cup, add coconut milk and strawberries, and serve.
1. 带子甜菜胆
材料：
小白菜
带子
红萝卜
红灯笼椒
洋葱
蚝油
做法：
1． 小白菜切去菜叶，把留下的菜胆修剪成玫瑰花模样，放入冰水浸泡。
2． 带子拍扁，剁成泥。
3． 把带子酿入菜胆，放入热水中汆烫一下。
4． 把红灯笼椒和洋葱煮熟，加入蚝油调味，再搅拌成酱汁。
5． 带子菜胆可蘸酱汁一起吃。
材料：
小白菜
带子
红萝卜
红灯笼椒
洋葱
蚝油
做法：
1． 小白菜切去菜叶，把留下的菜胆修剪成玫瑰花模样，放入冰水浸泡。
2． 带子拍扁，剁成泥。
3． 把带子酿入菜胆，放入热水中汆烫一下。
4． 把红灯笼椒和洋葱煮熟，加入蚝油调味，再搅拌成酱汁。
5． 带子菜胆可蘸酱汁一起吃。
2. 富贵酿豆腐
材料：
黄尾鱼2条
五花肉碎
海参
鱼鳔
鲍鱼
豆腐
猪骨
黄豆
洋葱
江鱼仔
白胡椒粉
酱清
鱼露
扁鱼粉
蚝油
糖
粟粉
做法：
1． 黄尾鱼起肉剁碎，用手摔打成鱼胶后，加入五花肉碎拌匀，鱼肉和猪肉比例约为一比一。搅拌期间可加入胡椒粉、酱清、鱼露和扁鱼粉调味。
2． 把黄豆、洋葱、江鱼仔和猪骨煮成高汤，以盐和胡椒粉调味。
3． 海参和鱼鳔以姜片在热水中汆烫后，再除去海参内赃，以减少腥味。
4． 鲍鱼切片，豆腐在中间切开。
5． 海参、鱼鳔、鲍鱼、豆腐内涂上粟粉，把肉酿入其中。
6． 酿好的海参、鱼鳔、鲍鱼和豆腐放锅内蒸熟，取出后小煎。
7． 以蚝油、糖、高汤煮成酱汁，以粟粉开水勾芡，淋上酿豆腐上，吃时配上猪骨汤。
材料：
黄尾鱼2条
五花肉碎
海参
鱼鳔
鲍鱼
豆腐
猪骨
黄豆
洋葱
江鱼仔
白胡椒粉
酱清
鱼露
扁鱼粉
蚝油
糖
粟粉
做法：
1． 黄尾鱼起肉剁碎，用手摔打成鱼胶后，加入五花肉碎拌匀，鱼肉和猪肉比例约为一比一。搅拌期间可加入胡椒粉、酱清、鱼露和扁鱼粉调味。
2． 把黄豆、洋葱、江鱼仔和猪骨煮成高汤，以盐和胡椒粉调味。
3． 海参和鱼鳔以姜片在热水中汆烫后，再除去海参内赃，以减少腥味。
4． 鲍鱼切片，豆腐在中间切开。
5． 海参、鱼鳔、鲍鱼、豆腐内涂上粟粉，把肉酿入其中。
6． 酿好的海参、鱼鳔、鲍鱼和豆腐放锅内蒸熟，取出后小煎。
7． 以蚝油、糖、高汤煮成酱汁，以粟粉开水勾芡，淋上酿豆腐上，吃时配上猪骨汤。
3. 爱心算盘子
材料：
芋头600克
小麦淀粉100克
茨粉200克
盐1茶匙
食油2汤匙
肉碎
虾米
干香菇
大红椒
芫荽
做法：
1． 肉碎以盐、酱清、胡椒粉、粟粉和油腌好。
2． 虾米浸泡后切碎；干香菇浸泡后切丝；大红椒切成小粒，材料备用。
3． 芋头去皮，切成片后拿去蒸熟，蒸好后趁热把芋头压成芋泥，加盐后拌好。
4． 继续加入小麦淀粉、茨粉和适量的少，跟芋泥一起拌好。
5． 将一小团芋泥揉成小圆球，以食指在中间轻轻压扁成算盘子，再放入沸水煮至浮起。
6． 把煮好的算盘子用冷水过水，沥干后混入少许食油，以防算盘子粘结起来。
7． 在锅内预热四汤匙食油，加入算盘子、虾米、干香菇炒香，最后加入肉碎爆炒。
8． 加入盐、胡椒粉、蚝油和水炆煮算盘子，最后撒上芫荽和红辣椒即成。
材料：
芋头600克
小麦淀粉100克
茨粉200克
盐1茶匙
食油2汤匙
肉碎
虾米
干香菇
大红椒
芫荽
做法：
1． 肉碎以盐、酱清、胡椒粉、粟粉和油腌好。
2． 虾米浸泡后切碎；干香菇浸泡后切丝；大红椒切成小粒，材料备用。
3． 芋头去皮，切成片后拿去蒸熟，蒸好后趁热把芋头压成芋泥，加盐后拌好。
4． 继续加入小麦淀粉、茨粉和适量的少，跟芋泥一起拌好。
5． 将一小团芋泥揉成小圆球，以食指在中间轻轻压扁成算盘子，再放入沸水煮至浮起。
6． 把煮好的算盘子用冷水过水，沥干后混入少许食油，以防算盘子粘结起来。
7． 在锅内预热四汤匙食油，加入算盘子、虾米、干香菇炒香，最后加入肉碎爆炒。
8． 加入盐、胡椒粉、蚝油和水炆煮算盘子，最后撒上芫荽和红辣椒即成。
4. 椰奶金瓜蓉
材料：
金瓜1个
草莓一盒
牛奶巧克力
白砂糖
椰奶
做法：
1． 金瓜去皮蒸熟，再压成泥，加入糖调味。
2． 把牛奶巧克力倒入碗内，再置于一大碗热水中，让巧克力融化。
3． 草莓切成一半，蘸上巧克力酱后放入冰箱。
4． 把金瓜泥倒入小杯中，加入椰奶和草莓，即可享用。
材料：
金瓜1个
草莓一盒
牛奶巧克力
白砂糖
椰奶
做法：
1． 金瓜去皮蒸熟，再压成泥，加入糖调味。
2． 把牛奶巧克力倒入碗内，再置于一大碗热水中，让巧克力融化。
3． 草莓切成一半，蘸上巧克力酱后放入冰箱。
4． 把金瓜泥倒入小杯中，加入椰奶和草莓，即可享用。
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