Za iS ee Highlight’s Chinese Gourmet Cooking »> Sieh oentetee jpepito= MHL] Contents ; | ASSETS Lily Petals Soup with Lotus Seeds JS AE ee Sea-perch Soup RR Steamed Cod BRE Swallow's Nest Consomme 1 ra Sesame Oil Fried Egg with Thin Noodles aaa Soup of White Fungus RFR, Dried Mussels with Chicken =e Bamboo Shoots with Spiced Cabbage and Black Mushrooms aS Chicken in Sesame Oil Bite Duck with Angelica Sinensis Le ES Stewed Chestnuts with Chinese Yam Fate Seaweed with Beef Shreds INR Scalded Grass Fish Bates Beef in White Sauce SHADE Abalone Mushrooms with Oyster Sauce ARAL AGA Braised Chub Head with Sherry Faam Scallops with Winter Melon MBS Chicken with Astragalus Reflexistipulus eS Beancurds Crispy Skin eM Stewed Beef with Carrots BREE Green-stemmed Flat Cabbage with Black Mush- rooms EE Loofah and Lean Pork Soup REZEnaAMw Stewed Pork Hocks with Black Beans and Ginger Root body Stewed Black-bone Chicken with Ginseng BOER OEE A ARAB - WIENS BTA 1 RET @ MENSETT : BOE ILMR AIRE sthik © je raft @RBAUUEY 1 $8 3 Re Mas: (02)7049633. CHE) TELEX : 26229 HILIT @ aie ME : 01073 6 HRCEED : ances as 1587 sett Se auc 00057 25K 5RCO1L@ISBN (SIME HS) : (32) 0—914929—69. io Rte “fe REN 76453 5 25 5 WORK @ HE EON 77 461A jpepito= HwBEAL sp eT > LAIN EHER ° i aT MAES > ROHCUS RL > SRS (ee ARE > th FIFE © RLS AT + CUMS > ALARA TELAZS > iat RE RRL A FREE 0 SEAT BERRY [CREEP | EAS AER Tae SF 2 TEBE AEA » DPA BE SR | WSIS FASS RMR > LUT ISR A ° RUE SP RTTEHNREY [REA] BER AGAR > SERS > LEER | BEDS ARES aS o Fi SEL EY Pa eT (a HERE» HES ATETER BCU RA ARAR] BER 7 FOREWORD We have been publishing our series of cookbooks for six years. Some of our readers who are in school have expressed the need for more economical, low-budget recipes; others who haye left the R.O.C. to study abroad have asked that we pub- lish an English edition to introduce their new friends to excit- ing experience of Chinese cookery. In response to these demands, we have changed our “Chinese Cooking Cards” to 54x84” size, added English translations, and kept economy in mind. It is Hilit’s pleasure to contribute towards the promo- tion and understanding of Chinese cooking, a significant aspect of Chinese culture. Hilit Publishing Co., Ltd. jpepito= HICOEF LILY PETALS SOUP WITH LOTUS SEEDS BR Ingredients: ¥% cup dried (or 1 cup fresh) lilies, 10 ounces fresh shelled lotus seeds (or 1 cup dried ones), 6 cups wateraL = PEE? 6 FE © Seasoning: . 44 cup rock sugar AE LESS RAS SIRES A EIERIAT) o 2 ASAIN RSET RVEEIAD) © EG > ABP DM AC > RR > Wek PALA ERI] BE Ee © Method: 1.Soak dried lilies overnight. Wash. (If you choose to use fresh ones, just wash directly.) 2.Soak dried lotus seeds in water for 4 hours,then wash. (If you choose fresh ones, just wash directly.) 3.Pour water into a deep pot. Add lilies, lotus seeds and rock sugar. Bring to a boil. Lower heat and simmer for £0 minutes. Serve. DARL B AE = LAS > SPAM bRE > SS RRA © 2. JATIN A REAR ~ HELLTRIAR > SAF ARIE] © Note: . 1.Generally speaking, lilies and lotus seeds have no medicinal effect in reliev- ing hypertension. However, they are considered “cool” tonics suitable for those who are “hot” in physical constitution. 2.Seed of Job’s tears and Chinese yam have the similar effect as lilies and lotus seeds.YFoePey SEA-PERCH SOUP aa GIG0OA 5 > BNE: Ax fe PRIM) ~ ISIS Ave ~ ULI AEs BELA s EVIEIS Age + BA2k2 14 oR BE o Ingredients: 1 sea-perch (about 1.3 pounds), 0.5 ounces chuan-chun, 1 tablespoon sherry, 1 slice old ginger, 0.5 ounces pai-che, 214 cups boiled water jpepito= HyAEE BBA ARAE ~ RAT Seasonings: ¥% teaspoon salt, some MSG {QE + 1. FARR GREIMSABH ZC > AGERE RAI) > RABE > HIRMZ~3EE > HK TERIA > (Rr HLTA RAE Be ~ TEAS > PEPE SUTABE Ak © 2. zits ESihes CAUSE > 5) — RACES RUBE E) > BCEA ZS > BR AR ARIB2 FEIT EY © Method: 1.Scale fish. Remove inner organs and gills. Cut into 2~3 sections. Put in an earthen ware pot. Add wine and water. 2.Cover pot. Place pot in a large steamer. Steam for 2 hours. Add seasonings and serve. fs DRL EEA + TEER AAAI > ie seR ASA > BAZCALEL Notes: This dish is especially good for women. It is also said to be effective in curing headaches. Chuan-chun and pai-che can be purchased at Chinese drugstore.it KG STEAMED COD AaB GER SAS) LAI) > eb hraa oe ~ Bk Ingredients: 1 chunk of cod (about 1” thick) eS FN AR 2 Acne 3 tablespoons oi), 2 tablespoons green onion. shreds, 2 tablespoons ginger shreds. 2 tablespoons water jpepito= WiANIA = PSUS ARE ~ WAZ ACRE > BRING ARHE Seasonings: 2 3 tablespoons soy sauce, 2 tablespoons sherry, '4 teaspoon MSG WG + LEE RATHAZ AD > TB Ac IE ATR BS ARSE AAS) > YK > ASS ERAS > AGRE > ISSR HAST (PAA AER EE) © 2. RRR AGH > AE. ~ BEARER ie > BERD EK CE fe EBIay_b se o Method: 1.Rinse cod and pat dry. Place in a steamer (water should be boiling). 4 min- utes later, turn off the fire. Keep lid on for about 5 more minutes. Remove the lid and pour out the juice in the plate. 2.Pour oil in a pan. Put in shredded ginger, shredded green onion and water. Bring to a boil. Drizzle this over steamed cod. Serve. DPSS > RANE AAR i SAS MRD + RRMA Sle Re If AUS LATA > SAAR > 1S ee ee RS o Note: © s High in protein, this fish is an ideal food for the dieter.iA DAS SWALLOW’S NEST CONSOMME ee aE AaBE = 40 5e ~ $5 792002 Se ~ FEE PS LACRE ~ 6s Wai ~ Hy SAR iE ~ Ingredients: 14 ounces swallow’s nest, 7 ounces chicken meat, 1 tablespoon chopped green onion, 1 tablespoon chopped ginger, 14 teaspoon salt, several drops sherry, 5 cups water, % tablespoon oil jpepitox WwWGK = 1. FRB AS A LK > FA SE EPR AEA 14 A Re eh — ER > Leh aide > HERE PIS ATA TE TBR © 2. FIL BE IPT > BCA BERS ~ 2 ~ REALSRRDNFEK > VAC RLANI » Fitri ve > ite © 3. SAR GEESE A > FADER ~ ARRUR > FSA ZESBER > DIK K E25 ~4057- SBT ER © Method: 1.Soak nest in water till softened. Use 4 tablespoon oil to rub nest with. Wash with water and carefully clean out the tiny feathers. 2.Put chicken, green onion, ginger and 5 cups water in a deep pot cook over low flame for 1 hour; filter out all the dregs, and keep the consomme. 3.Put nest in the consomme.Add seasonings. Place in a steamer; steam over high heat for 25~40 minutes. Serve. TR iE PRE a FAS— » BE EaSHE8A < A ARBIFRKIAS > OES Ea, at ae > ASHLEE, © REM AR LEASES ES + HE TE © Note: Various kinds of swallow’s nests have different quality. The best ones are translucent, quickly softened in the water. Swallow's nest is used as an ingredi- ent for a highly valued Chinese dish. Like other expensive exotic foods such as shark’s fin and ginseng, it is believed to be the standard tonic or “supplemen- tary” food for debilitation.fk dy 56 62 SESAME OIL FRIED EGG WITH THIN NOODLES FART BERR UR > BROT ~ BB eA RG + MATT }4 ACG < YE] 4 OBE. BEEL( © Ingredients: 1 bundie thin noodles, some slices ginger root, 14 teaspoon salt, 114 tablespoons dark sesame oil, 1!4 cups clear stock, 1 egg ipeptoz oe{ERE + LIKE GALL AIS eve > ATE kp > SES TE) © 2. ROSIE EI A imi > HICGar UR > i > Ree Heda > BL AER + BRT FIC PARRA AFRO ae > REAPS © Method: 1.Wash thin noodles just before you cook them. 2.Stirfry egg with dark sesame oil over medium flame. Remove the fried egg. Stir-fry ginger shreds for a minute or so. Pour in clear stock and salt. Bring to a boil: Add thin noodles and fried egg. Bring to a boil again. Serve. DRE Be SEPA > MCT DAHLE > TOMTOM > RAATSER + Reet Will» WARERAL ° Note: This is a famous Fuchow dish. It is nourishing, invigorating, good for the blood, and regarded as a tonic for women after childbirth.‘A ie 4b A SOUP OF WHITE FUNGUS aR: EARP LOAE ~ RS Ingredients: 13 ounces white fungus, 54 cups clear stock, 444 tablespoons rock sugar| fhe 1. ACE TR ~ GF > PEDAL T > FES HH RK RS ER KK: BK 2 2. BUA ~ ARE > FAVA TEEPE AG HARD S] BAG (OEE TE ECE ARAL > PUB AA ARE TIMES >» FABSIN— ERA ZK > RABE RAZA) © Method: 1.Soak white fungus in water for 4~6 hours. Remove sandy roots and wash. Soak again in hot water for 2 hours till fungus expands. Remove and drain. 2.Put rock sugar and white fungus in clear soup. Simmer over low flame till soup becomes glutinous. (Check often and add water if necessary to avoid scorching.) Serve. DRAGER = 1. RET A AS A > SS TT Fo PST URAC eee o 2.75 EF EARN — EE > EEA ESEML © Note: 1.There are two kinds of white fungus available in the market, one is pure white, the other a little yellow. The former is more aesthetically pleasant, although the latter is more nutritious. 2.White fungus can strengthen the lungs and beautify the skin,RARE DRIED MUSSELS WITH CHICKEN RBERZME (BLM I4He) ~ YRBR120~1502 9 ~ EEL ~ AIS ~ Hirk 1 /OMRBE e Ingredients: 2 chicken legs or 44 whole chicken, 4~5 ounces dried mussels, 1 slice ginger root, 1 green onion, 1/5 cup water jpepito= HHLAAMACE = PRIS ARE > WELARE ~ VKHELZ ARE © Seasonings: 2 3 tablespoons soy sauce, 1 tablespoon sherry, 1}4 tablespoons rock sugar MWK + 1. PBVEIF MABE © 2. RASA RAR I3053 Sat > FEA SESE » VRE > TRO SR RAAAE MZK > TVRIP Ee > FEE 3.2682 RAZR ELAS > AC SCRE ~~ > FLA RR AA > POA EEE > FRU LO ~ 2057 SH RIT BF © Method: 1. Wash chicken. Cut into large pieces. 2.Soak dried mussels in warm water for 30 minutes. Strip carefully piece by piece. In its belly gap, you will find sand and a pseudopod; remove and rinse clean. 3.Put chicken pieces and mussels in a deep pot. Add crushed ginger root, green onion, seasonings and water. Bring to a boil over high heat. Switch to medium flame and cook for another 10~20 minutes. Serve. DIRE + Tea) A ie ST ea > A Eo Note: Dried mussels are an ideal tonic for women.. ty s* BAMBOO SHOOTS WITH SPICED CABBAGE AND BLACK MUSHROOMS FHL: BAG RL MUAT) 12002359 » tk (BRS) AR wE. A RELOTR AAR HE > PORLHHAACRE © Ingredients: 2.6 pounds fresh bamboo shoots, 12 black mushrooms, 3 tablespoons salted cabbage, }4 cup water or stock, 4 tablespoons oil 7 ae ee ee a ee,AL = EMZARE ~ BRI ATRE ~ BZ ARE ~ ORIN 2 ASHE © Seasonings: in 2 tablespoons soy sauce, 1 teaspoon salt, }4 tablespoon sugar, }4 teaspoon MSG 1 : LWA > MEI ABHIaIS > HA (ELH) © 2, SHEA E > PEM > FI — R= > AMIRI ASD © SRDS ARH + FARR SSD eS > PER Sak» eR > BADER A BMS! > ELD D Sl > EE ARE MARS ~5 55 BE > BEADLE RASA] > ARSE CRED AY HELE °° Method: 1.Peel bamboo shoots, slice down the middle. Cut into slices. 2.Soak black mushrooms in water for 2 hours. Cut off stems. Cut each into 2 or 3 parts if the mushrooms are big enough. 3.Heat oil in a pan. Stir-fry spiced cabbage till oil is flavored. Add black mushrooms and bamboo shoots, stir-fry. Add seasonings. Stir-fry shortly. Pour in water and simmer with cover on for 3~5 minutes. Keep stirring to make sure all ingredients are seasoned evenly. When liquid is nearly evapor- ated, remove from heat. Serve. DTI = SASL AR > RSTRNT > DRILL + AEST) > Dat RES ANAL © Note: Besides being healthy, black mushrooms are believed to increase one’s immu- nity to cancer.Je ie 88 CHICKEN IN SESAME OIL $PRE SSEN2% (BREA) ~ ELE ~ ABNOR CARLIE) SACRE © Ingredients: 2 chicken legs or 14 whole chicken, 1 slice ginger root, 5 tablespoons dark sesame oil a ee a ee an epeeSADR SREY A ~ BAL ZFRERE ~ RARE AERE © Seasonings: = ¥ cup sherry, 4 teaspoon salt, 4% teaspoon MSG ARGH = 1. BRIM AR > SRAM © 2. ADS AIMEE > SEA BEES ARR > FSC FSB > MUR T BENE ~ ER ORE > DRE FRSA RAEN BY BEBE Method: 1.Rinse chicken and cut into large pieces. Wash ginger root and crush. 2. Heat sesame oil in a pan. Stir-fry ginger root till oil is flavored. Add chicken pieces. Stir-fry shortly. Sprinkle with sherry and seasoning. Simmer with cover on for 5 minutes. Transfer to serving plate. Serve. TRB REA + Mabie RAR EEN SE > LIL PER Sy © Note: [ This dish is served as a tonic for women after childbirth in Fukien Province.& eb ty DUCK WITH ANGELICA SINENSIS IS Ye ~ WAKA ER ~ AERA oe ~ ea Ingredien % whole duck 13 oun Angelica siner 2 ounces Astragalus refl tipulus, 1 slice ginger root, 4 cups watereS ERLACRE > ORNS 6 ARE + RESRIIZ ARE © Seasonings: 1 teaspoon salt, 3 teaspoon MSG, 2 tablespoons sherry 8d: = LASYEP DASE * BGR AA ~ 273 IBIS © 2. ACEIESP > HME > CE ~ REFORM > ECS AUK ACR > ANAK AGAEL AMSA RT BEBE © Method: 1.Rinse duck. Chop into pieces. Cook in boiling water for 1~2 minutes. Ladle out and rinse again 2.Pour water into a deep pot. Add duck, Angelica sinensis, Astragalus reflexis- tipulus, ginger root. and seasonings. Bring to a boil over high heat, then lower the heat and simmer for 1 hour. Remove. Serve. RPE 2 ADP HOIB AIR eee aL ARAO eS > ORES + FEE EIN ATTA BUTS © BERT) HHL ~ SREY > HUFL IZA © Note: | This dish invigorates the blood, strengthens the body and helps cure the inter- nal organs of any malfunction or weakness.4x thy He RF STEWED CHESTNUTS WITH CHINESE YAM AAR t WFE375~ 4502058 ~ FEF 150A GE (AUFLRE REA SE300ZS 92) ~ Pia] Lea © Ingredients: 13~15 ounces Chinese yam, 5.2 ounces dried chestnuts (or 10 ounces fresh ones), 144 cups water peprot aSOAR = HBG Asa > RISOCRE ~ DRS 2 7c ° Seasonings: * 44 teaspoon salt, 3 tablespoons soy sauce, 4 teaspoon MSG TOE + 1. LU BBS BE HIB IRR THE © 2. PEP UEP RE NYG] DEP elie A WOR > BEES REA ES ER > LA TRH IE EAL RS > PET ° 3. PBR AR A BIT BE IRE HT A > DAIL BH As» BECK WB BR > RF BMA] eo Method: 1.Remove skin from yam. Wash and cut into square pieces. 2.Soak dried chestnuts in water overnight. Remove red membrane. Wash. If you use the fresh chestnuts, just wash. 3.Pour all ingredients, seasonings and water into a deep pot. Bring to a boil. Lower flame. Simmer till all liquid is absorbed and chestnuts are well coo- ked. Remove. Serve. YB EA = LSAT eS or > URE ELA BI > ONE) Bs EHEC AY Aas Bei © 2. LSAT TLIRHI ST + (AEE ATARI BLIROI ROE © Note : Chinese yam is a good tonic for the persons who have rheumatism but it has no special effect in curing rheumatism.i ye + 4 44. Se SEAWEED WITH BEEF SHREDS HEL: 1884} Ingredients: PEARL AL + BB ae HG > PHA EE 19 ounces lean beef, 5-ounces seaweed, 1 tablespoon shredded red pepper, 2 teaspoons salt, 4 tablespoons oil STi oh ei tees SE Se ee:aNMASEL > SO Ame » BB CARRE s NEG ACRE » SABES ACRE + UR ARR Seasonings: 2 tablespoons soy sauce, 14 teaspoon salt, 14 tablespoon sugar, 4 tablespoon dark vinegar, 14 teaspoon MSG AMAL = BET ACHE » ARCS 12 iE ~ RIT ERE ~ RBA Z ACHE ~ intl 2 ACRE © Dressing: 1 tablespoon ginger wine, 34 teaspoon ground pepper, 4 teaspoon sodium bicarbonate, 2 teaspoons cornstarch, 4 tablespoon sesame oil Heed: : LPAI + FARRIS TRG) 8 (BERTIE REA APS IMZARREREMIR EE + YER © OTA > FERC ED > (El Aye ROE + FECT Sate BIL > ste Se aE DID » BBRREIM APS ~ REL SEDATE fe © Method: 1.Shred beef and blend well with dressing. Marinate for 20 minutes 2.Sprinkle seaweed with 2 teaspoons salt. Rub and rinse. 3.Heat oil in a pan. Quickly stir-fry beef shreds. When beef changes color transfer to a dish. Add seaweed and seasonings stir-fry. Simmer with cover on for 2 minutes. Remove the lid. Add beef shreds and red pepper shreds. Stir-fry, mixing well. Remove. Serve. Dy Base = Be RAT TLDS RAR A ET HU © Note: ba This dish prevents goiter and nourishes the blood.a SCALDED GRASS FISH / FAP ERLER (HIQOOANE) ~ BERL ACHE + RIECK © Ingredients: 1 section of the middle part of a grass fish (about 2 pounds), 4~5 cups boiling water, 1 tablespoon chopped green onion, 1 tablespoon chopped gingerPRE = HEYA O ARE + BEPET C ARE > TEER ~ OARS ARE > ORR 4 ACRE ~ BE ABR © * Seasonings: 3 tablespoons thick soy sauce, 14 tablespoon ginger wine, }4 tablespoon green onion crumbs, 4 tablespoon chopped coriander, }4 teaspoon MSG, 2 teaspoons sesame oil ARE + LBA RCSESIEA GRAB TEKS —PI)) > GerPbR Ezz = 2. GRAS ~ BE > AGRO ATI > CT A ERX > ES ~ SBN TS Bea © 3. HFS ES > (ERSTE © Method: 1.Wash grass fish. Cut open from the back being careful not to cut through. Rinse and pat dry. 2.Boil the water with green onion and ginger. Lower flame. Put fish in to simmer with cover on for about 5 minutes. Turn heat off and allow to sit for 3~5 minutes more. Ladle out and place on a plate. 3.Mix seasoning thoroughly. Use seasoning as a dip. THA BEA = TRAE + (RAR AGE Be > BSR > ASR ER © Note: Fish rich in protein and low in fat, is the ideal food for the dieter.6 it #1 BEEF IN WHITE SAUCE ae APA 7 5098 Ingredients: 1.6 pounds beef brisket, 2 potatoes, 3 tablespoons oil, 1 slice ginger root, 1 Fe SPREIM > WRLABS ARE ~ HE zKOAR BE. BEL + AA13K © green onion, 6 cups water jpepitoZ AK.BLING + LA Re ~ OR LGIERE © Seasonings: a 1 teaspoon salt, 1 tablespoon sherry, 14 teaspoon MSG BCE 1. PR PE OD Ai > WAR ee > HR Emo 2. Faire SE BE > FHS HESS) BE o SADR TEH > SACP ~ BID TE + RA PUR » IMATE > FO KAGR > BPN FSA 30 Sie DE ESE > MAIS SRI (ENE ZA PATARERS RIBUON— He AS > CERUENERTE —ANPIBTT HIT) © Method: 1. Rinse beef brisket and cut into cubes. Parboil in boiling water for 1 minute. Ladle out and rinse. 2, Peel potatoes. Dice. Soak in water for 5 minutes. 3.Heat oil in a pan, Add green onion and ginger and stir-fry till flavors are blended. Add beef brisket and stir-fry for 3 minutes. Add water and season- ings. Bring to a boil over high heat. Then lower flame and simmer for 1% hour. Add potatoes and cook for another 30 minutes. Remove to soup bowl. Serve (The liquid in the pan should not be more than half the original amount while simmering check pot now and then, adding water when needed to avoid scorching.) SRT Be ERA + UCAS > GB) area MMB © Note: This is a “light, bland” tonic dish beneficial in treating hypertension.UR ee WB de ; ABALONE MUSHROOMS WITH OYSTER SAUCE #4aY : BOR TETOVA TS ~ ROALIHA ACRE ~ RE s ERB © Ingredients: 1.6 pounds abalone mushrooms, 4 tablespoons oil, 14 tablespoon chopped garlic, 2.6 ounces snow peas, 1 red pepper, 1 teaspoon salt, 4 cup stock VORRE ~ IW LISE 5a ~ APRIL ~ BIAS jpepito= HNTAO + SRE ACHE ~ HELA ~ BHABUD 14 7RRE > RRAG FREE o Seasonings: - 2 tablespoons oyster sauce, 1 tablespoon sugar, 1 teaspoon ground pepper, 34 teaspoon MSG WDE = FEAR ARE > HRIATEE © Gravy: 1% tablespoons cornstarch mixed in water, 1 teaspoon sesame oil fH = 1. fal A SAS SB > BE > GET A © 2 MORI > RAH > Ctl eutha ae A BEES AS eG > BURIAL) » PEPE > WLFERLEM > RARBG Ae » RENE TKh » Heat ECL MIENE 3. PSEA THIEF > creas > FORE AE ~ TS ~ AL SRA > RL SEE > HIER » RE > RAI PP 2B) eo Method: 1.String snow peas and tear off ends. Wash and drain. 2.Cut off and discard stems from abalone mushrooms. Slice if the abalone mushrooms ‘are more than 114” in diameter. Rinse. Parboil in boiling water mixed with 1 teaspoon salt for 114 minutes. Ladle out and soak in cold water. When cool, drain. 3.Heat oil in a pan. Stir-fry garlic till oil is flavored. Add abalone mushrooms, snow peas, and red pepper, stir-fry for 1 minute. Add stock and seasonings. Add cornstarch paste and sesame oil. Serve. DYER > LEAR TEE AR > SAI > BIE XE PRA o Note: This is a “light, bland” tonic dish which aids metabolism.1 chub head, 4 tablespoons oil, 5~6 slices lean pork, 2 bottles sherry, 1 ginger root, 1 green onionWAR, = WL AeG ~ ASL ARE © Seasonings: : 1 teaspoon salt, 1 tablespoon chopped coriander WOE + 1. SEM GAUER > TRBaZKI 2. PSG KPA GHROM) ~B Bese) PBS SATA PHTRING HUES > WERE SEAS © 3.4 PS > RS ARR > OK AH 25 ~ 3053 oS > BERT FP EAIIAT © Method: 1.Rinse chub head and pat dry. 2.Heat oil in a pan. Stir-fry crushed ginger and green onion till scorched and oil is flavored. Put in fish head; saute both sides lightly. Add lean pork. 3.Pour sherry in. Bring to a boil. Switch to medium flame and cook for another 25~30 minutes. Sprinkle with seasonings and serve. TARR SEH + LAR AAK > ATS RUE > (ABER Re BRE 2. aR Se [RARE Beka RS | eT Sa eR RE UR De me eerie Note: 1.The chub is“ kind of fresh water fish that is considered beneficial for those with rheumatism. 2. “The head of the chub, the tail of grass fish” ; it means chub head is most delicious among all kinds of fish heads as grass fish tail for all kinds of fish tails.Fi} AH SCALLOPS WITH WINTER MELON HEE: AMOQOOA HE > 2EREL A > A ~ HAD ge ~ ELE ARE © Ingredients: 2 pounds winter melon, 1 slice ginger root, 4 scallops, 244 cups water, 14 table- spoon sherry jpepito= HwRAIS = BRIARRE > ORAS 6 3RE 0 Seasonings: = 1 teaspoon salt, 4 teaspoon MSG {HOE + 1. BINA RBAF > IRSA + RAE Ac ~ PS EH © 2.18 ~ 7 ~ BEA GEAR > PK FP SRS RE > DSR SET BAe Method: 1.Peel winter melon and remove seeds. Cut into inch sized pieces. Marinate scallops in water mixed with sherry for 4 hours. 2.Put scallops, water, and ginger in deep pot; bring to a boil. Add winter melon and cook for another 25 minutes. Season. Serve. WR BASE + SING LAREUBS + BREA SE + ARR REEYE FR It is said that winter melon can lower blood pressure. Scallops are regarded as a valuable tonic.Ee AF CHICKEN WITH ASTRAGALUS REFLEXIS TIPULUS FABL t AA SGLSE (FSBEREUL200A TE) » REBOATE ~ HILT 2ATE ~ YS ARID © Ingredients: 1 chicken (not more than 2.6 pounds), 0.2 ounces Astragalus reflexistipulus, 0.07 ounces medlar, 3 cups clear stock jpepitoZ Hw .AAS FEPELACH > BBLS RE ~ WEL ARE © Seasonings: : 1 slice ginger root, 1 teaspoon salt, 1 tablespoon sherry fete = LSE SAE + HS ~ ER cee EES © 2.28F GER SAERAIGS ~ SEPA AIOAIS > TE RHOER) 2 > th tee FAY > HUB 2 A ABBE] 14 ANAS RI) Be © Method: 1.Place seasoning, Astragalus reflexistipulus, medlar, and clear stock in a tureen. 2.Rinse chicken. Remove internal organs. Put in the tureen. Place in a steamer, steam for about 144 hours. Serve. DW BEPA + 1. SARE > GER Be > GEE 2. RAPA EIF HAS » LAER © Note: 1. Astragalus reflexistipulus can lower blood pressure, it is also beneficial for diabetics. 2.1f you feel there is too much grease floating at the top, just skim it out.ok & A BEANCURDS CRISPY SKIN a momen FaB UCD ASR ~ HP RELS ~ SERELIB ~ DIANE ° Ingredients: 4 beancurds, oil for frying, 1 egg, 1 cup wheat flourAOR EL: PAEITARG ~ BEES ARE ~ SRERLARE ~ DRITSASIE + RHIZAEEE © Seasonings: 2 tablespoons chopped green onion, 3 tablespoons soy sauce, 1 tablespoon chopped garlic, 14 teaspoon MSG, 2 teaspoons sesame oil BCE = LERBWKIAD XSAD RAIA > BOAT kK PAR 1s ae > Breezes ° 2. DAR SIE EFT See > ABE AR © 3. KERR > HOI —— ALA > HP BSS RABI A > RRR AH AE Blige ° Method: 1.Cut beancurd into cubes (1”*2”). Parboil in boiling water for 1 minute, drain. 2. Beat the egg. Dip beancurd into beaten egg, then coat with flour. 3.Heat the oil for frying. Add coated beancurd and fry till golden brown. Remove. Mix seasonings thoroughly and serve with beancurd as a dip. DIRT EEA > 1 ERAS ROA IIS + ULES Ei + OLE POREFIE RET © KSEE R EA > SHRUE > RRR SER o Note: © 1.Crispy outside and tender inside, this dish is best enjoyed when eaten imme- diately. 2.This contains vegetable protein only, so it is a perfect dish for diabetics.f \ STEWED BEEF WITH OTS / 4 wfAwea | ADE: WARERI2~ 3188 + 7 INH e Ingredients: 2~8 carrots, 1.6 pounds beef with tendon, 1 tablespoon chopped ginger, 2 cups water, 1 tablespoon chopped green onion, 2 star aniseeds, 1 piece dried orange peel BES LAE ~ WE7K2ER Bs APNE S750 292 ~ PSDB ~ BZDATS = WSTESARE » BB 14 ERE ~ WEIKRE Oo Seasonings: * 3 tablespoons soy sauce, 4 teaspoon salt, 1 tablespoon sherry HK + LARIAT SE > GERRI IR A GSR > Ic > HERE © 2. ARE ME IAEA SR; BR BS HES © 3. PEA) RBA SP > EAR GERDA) » FIND LANES] RB EE o Method: 1.Cut beef into large cubes. Rinse, parboil in boiling water for 1 minute. Ladle out and rinse again. 2.Peel carrots. Cut into irregular pieces. Wash dried orange peel. 3.Put all ingredients and seasonings in a deep pot. Bring to a boil over high heat. Lower heat and simmer for 1 hour. (While simmering add water if necessary to prevent scorching.) Serve. RBA + FPS AURA A 4 EAT © Note: 5 The liquid left in the pot should be no more than 4 cup.Ye Gy OIA : ¥ 4 4s GREEN-STEMMED FLAT CABBAGE WITH BLACK MUSHROOMS HP FRLARG00A be + eh HS ACRE < SBIR RE » RES ZR + ARE Akl eK BE © Ingredients: 1.3 pounds green-stemmed flat cabbage, 3 tablespoons oil, 1 teaspoon salt, 8 black mushrooms, 14 cup stock, 114 tablespoons cornstarch paste aan: BBISERE ~ PEIZERE ~ ORE GAEL © Seasonings: 1 teaspoon salt, 1 teaspoon sugar, 14 teaspoon MSG jpepito= HIN :LARS ERE TRS > WARS GAMBA) > SESIR— > kz SEPRPGU cp + DUIARROER > RAL C77 MEET > ARIS eke > oS WG > BEL UESREH > ESL Len Ae Np BF © 2S SE ATE + ERED > FC Fa RRS ARE > HR PAR A Be fed > TATE SAT RA PRAT © Method: 1.Remove and discard withered leaves from green-stemmed flat cabbage. Wash. Cut into 24” length. Then cut each again lengthwise in half. Parboil in boiling water mixed with 1 teaspoon salt for about 114 minutes. Ladle out and soak in cold water when cool. Squeeze out water. Arrange carefully on a plate. Soak black mushrooms in water for 2 hours. Cut off and discard stems. Cut each in half. 2,Heat oil in a pan. Stir-fry black mushrooms till oil is flavored. Add stock and seasonings; cook for 5 minutes. Add cornstarch paste. Pour over green -stemmed flat cabbage. Serve. YR B AIA = JESRLBURHS + (GRRCU AY > AIM RE BEES © Notes: ; This dish has lower fat and carbohydrate content, good for the persons who have hypertension and heart trouble.4% Ie 12H ih, f LOOFAH AND LEAN PORK SOUP RE: BIRFES225 0 7 ~ AAR > RATER GIASOA pe) ~ AES ARE © Ingredients: 7.8 ounces lean pork, 4 cups clear stock, 1 fresh loofah (about 15.6 ounces), 1 tablespoon cornstarch jpepitoX Mw.PAIGE): BRIGARRG > ORE 72 AERS ~ HATH ARRE ~ BEEP Cek © Seasonings: as 1 teaspoon salt, 14 teaspoon MSG,1 teaspoon sesame oil, 4 tablespoon chopped ginger Hick + LAAWROIAD BAH > HARASS © 2. RISE ES AA PRE OBC) > US ARAL > BE GPS) A~ SRY > BRAS) > Deer o SPEIER > ECPI, » fe PERE oo See > POP ek a SENAY REE o Method: 1.Cut lean pork into thin slices. Mix well with cornstarch. 2. Peel loofah and slice down the hard membrane. Cut off and discard stem and end part. Wash. Cut into 4~5 sections, then cut each section into slices. 3. Bring clear stock to boil. Add pork slices and seasonings; boil for 1 minute. Add loofah slices. Boil for 174 more minutes. Serve. PYRE = HCA > TU TARG PETRI © Note: This is a “ light, bland” tonic dish, and is said to help diabetes.| hak eth | \ Seer PORK HOCKS WITH BLACK BEANS AND GINGER ROOT / SF Yoo - — AAT FeEL150Z05¢ ~ FSU) (ABR) SE ~ SEL be TIGRE + ZORRO Ingredients: 5 ounces black beans, 1 pork hock (foreleg), 1 ginger root, 1 tablespoon sherry, 5 cups waterATA : BRIAR RE ~ TRARGARRE © Seasonings: 7 1 teaspoon salt, 14 teaspoon MSG WOR 1. FoI AIDERAI > PRAT ERE ER > DRAKA oe > eH ° 2 SGP > So SHS BTE EEE + azk ~ SIRORUEA SP > OR BaVA MARL NBT BER CEE PRE KGS > TRIAS > TBS AED RIES Sy) 0 Method: 1.Scrape pork hock clean. Pluck out hairs. Parboil in boiling water for 2 minutes. Remove and wash clean. 2. Wash black beans and ginger root clean. Pat ginger root flat. 3.Pour all ingredients and seasoning into a deep pot. Bring to a boil, then lower flame. Simmer for 134 hours. Serve. (Check on frequently, stirring occasionally and adding water if necessary to avoid scorching and to assure that hocks are always submerged in seasonings.) DEES * SS SGESR - A > BUMMER © Note: > Black beans are said to dispel “dampness”, which is beneficial to those with rheumatism.HOMEMADE WINE-MARINATED C ABS di ; =s ARES (BS) 6 ~ SRB x SR ~ ROK BARE + S18 (#9120020 72) Ingredients: 1 black-bone chicken (about 2.6 pounds), 0.2 ounces Korean ginseng, 1 slice ginger, 1 green onion, 3 tablespoons red rice _. jpepitoZ Ma ee a elaaE ¢ BACHE ~ Fee BES LCE © Seasonings: ¥ teaspoon salt, 1 tablespoon Kaoliang wine (or vodka) GE + 1. FEHR PBR LER > PSE WTS OMB MH AS > GRE REA TAR ° = SEIRCHEAK > SURE He iets (FERS) PEARSE IR > FEHR © j 2. RABBI A Bis » AS » E> BER A (MERLE SUSE) > DBE HS KAGE + CAAA ME SAE IE ATR © 3. REE REA — APH CBS 8S) > Pee IEALEBN ET © Method: 1.Rinse chicken. Remove entrails from chicken. Cut off the tail. Cut chicken into pieces or just parboil the whole chicken in boiling water (chicken should be to totally submerged) for 1 minute. Place in an earthen ware pot. 2, Wash red rice. Stuff in chicken with rice, ginseng, green onion, ginger. Fill water to cover chicken. Put lid on. Bring to a boil over high heat. Lower flame, skim off grease and bubbles. Bring to boil again. 3.Continue simmering till there is only ¥% original amount of liquid left. (Stir chicken frequently while simmering) season with salt and wine before serv- ing. Dy Beis + 1, eGR > A ACEC RS > BRUINS {EIR + ENA > SP REFARLS © 2. BS ARE (ALA HEE > REE SE BT > ASAE ARAN > GR ee o BRAC BETEAR, > ih KE SERGE Be MIE & HA ASHI GAB © 3. ASAE > RMD et MEWS © Note: 1.[f this dish is serve to those suffering from hypertension, just reduce the amount of ginseng by 14. If being prepared for those with anemia, | hypoten- sion or fever and chills use figwort (another kind of ginseng) instead. 2.Ginseng is one of the most highly valued medicines in China. However, it is not panacea. Never take it without a doctor’s prescription. Furthermore, those who suffer from fever, dehydration and suffocation should not take ginseng. > 3.To avoid loss of nutriments, season only when ready to serve. jpepito= HN a2XBBARLE BRR RA Vegetarian Dishes 584-3 Pork & Beef Dishes $6938 Chicken & Duck Dishes weat3R Seafood Dishes wana Tonic Dishes #5£24 Dimsum Dishes SACHS PS SCO AY Shwe 3rd Fl. No. 1 Section 4 Hsin-l Rd., Talpei, Taiwan, R.0.C. is; (02)7049639~42 Tel: (02) 7049639 ~42 (10 Lines) Telex: 26229 HILIT @ SSHSUCBASIRAS] HILIT PUBLISHING CO., LTD. ® jpepito= mL