新年准备好什么年菜度过除夕新年了吗？还没？那么来看看小编为大家整理的22道年菜食谱吧！学会新菜式，让回到家乡的家人一起享用美味的年菜吧！
肉类
1. 杏花鸡|Almond Crispy Chicken
材料A：
全鸡腿皮 4只|杏仁片 100克|玉米粉 2汤匙
Ingredients A:
4 pcs skin of whole chicken leg|100g almond flakes|2 tbsp corn flour
材料B（拌匀）:
鱼胶 400克|芫荽叶 1汤匙|葱粒 1汤匙
Ingredients B (MIXED WELL):
400g fish paste|1 tbsp coriander leaves|1 tbsp spring onion
材料C：
水 1碗|麦芽糖 1汤匙|生抽 1汤匙|白醋 2汤匙
Ingredients C:
1 bowl water| 1 tbsp maltose| 1 tbsp light soy sauce| 2 tbsp vinegar
做法：
1. 鸡腿皮，洗净后沥干。
2. 材料C倒入锅内煮滚。改调小火，加入鸡皮煮滚。取出鸡皮，沥干，然后以风扇吹至干透。
3. 鸡皮内部撒上玉米粉，上层均匀铺上鱼胶。
4. 轻轻用手指将杏仁片压在鱼胶上。
5. 锅中烧热油，加入鸡块，转中火炸至金黄色。
6. 取出，切块后趁热享用。
Method:
1. Rinse skin of whole chicken legs and drain.
2. Pour Ingredients C in a pot and bring to a boil. Reduce to low heat, add chicken skin and bring to a boil. Remove and dry the skin under the fan.
3. Sprinkle the inner side of chicken skin with corn flour, and spread a layer of fish paste on the upper skin.
4. Lightly press almond flakes evenly onto the fish paste.
5. Heat up some oil, add chicken skin. Reduce to medium heat and deep-fry until golden brown.
6. Remove, cut into pieces and serve hot.
2. 醋烧排骨|Vinegar Pork Rib
材料：
猪腩骨排500克|红辣椒3条（切段）|姜 20克（切片）|蒜米3瓣（剁碎）
Ingredients:
500g pork rib| 3 red chili| 20g ginger| 3 pips garlic (chopped all)
调味料：
蚝油 2汤匙|老醋 2汤匙|老抽 1⁄2汤匙|糖 1⁄2汤匙
Seasoning:
2 tbsp oyster sauce|2 tbsp vinegar|1⁄2 tbsp dark soy sauce|1⁄2 tbsp sugar
做法：
1. 排骨洗净斩小块，用滚水汆烫去杂质备用。
2. 起油锅；用少许油爆香蒜姜和辣椒，倒入排骨翻炒。
3. 以大火把排骨快速翻炒至闻到香味为止。
4. 加入盖过排骨的清水再下调味料，大火煮滚。
5. 盖上锅盖焖煮十分钟后，打开锅盖搅拌均匀，转小火再煮上1小时。
6. 焖至收汁为止，熄火盛盘享用。
Method:
1. Chop ribs into small pieces and then blanch in boiling water.
2. Heat oil in wok, sautéginger, garlic and red chili until fragrant, toss in ribs.
3. Stir-fry ribs with high heat briskly until aromatic.
4. Pour in water to cover the ribs, add in seasoning and bring to quick boil.
5. Cover lid and simmer for 10 minutes; remove lid, turn to low heat and simmer for another 1 hour.
6. Dish out to serve when gravy thicken.
3. 蚝豉白萝卜焖烧猪手|Simmered Roasted Pig’s Trotter with Dried Oyster and Radish
材料：
400克 烧猪手（剁块）|500克 白萝卜（削皮，切角）|60克 蚝豉（温水泡软）|150克炸 豆干条| 3片 生姜|1大匙 蒜茸|少许葱花|800毫升清水
Ingredients:
400g roasted pig's trotter (cut into pieces)|500g radish (peel and cut into pieces)|60g dried oyster (soaked)|150g fried bean curd in stick|3 ginger slices |1 tbsp chopped garlic |some chopped spring onion|800ml water
酱料：
1大匙 蚝油|1/2大匙 酱油|1小匙 糖|1/2大匙 胡椒粒（拍碎）|1 小匙 黑酱油/老抽
Seasoning:
1 tbsp oyster sauce|1/2 tbsp light soy sauce|1 tsp sugar |1/2 tsp peppercorns (crushed)|1 tsp dark soy sauce
做法：
1. 烧热1大匙食油，以慢火爆香姜片、蒜茸和蚝豉，加入烧猪手、 白萝卜及调味料，改大火翻炒片刻。
2. 注入清水，煮沸。盖上，改用中火炯煮45分钟至收汁，然后放 入豆干拌炒均匀，盛起，撒上葱花，即可。
Method:
1. Heat 1 tbsp cooking oil in wok to saut6 ginger, garlic and dried oysters over low heat until fragrant, stir in roasted pig's trotter, radish and seasoning.
2. Add water, and bring to boil, cover up, reduce to medium heat, allow to simmer for 45 minutes, until sauce almost absorbed. Add the bean curds, stir well. Dish up, sprinkle with spring onion. Serve hot.
4. 金针云耳素鸡|Braised Mock Chicken with Fungus
材料A：
干金针菇 20克|云耳 20克
Ingredients A:
20g dried tiger lily|20g baby black fungus
材料B：
姜片 10片|猴头菇 150克|红萝卜片 8片
Ingredients B:
10 slices ginger|150g monkey head mushroom (soaked)|8 slices carrot
调味料：
调味素 1⁄2茶匙|素蚝油 1茶匙|糖 1⁄2茶匙|酱油 1⁄2茶匙|黑酱油 1⁄2茶匙
Seasoning:
1⁄2 tsp vegetarian stock granule| 1tsp vegetarian oyster sauce|1⁄2 tsp sugar| 1 tsp soy sauce| 1⁄2 tsp dark soy sauce
勾芡|粟粉水 适量
Thickening |Some corn starch
做法：
1. 先把材料A放入清水泡软，去蒂洗净。
2. 把全部材料（姜除外）放入沸水中川烫片刻，捞出沥干水。
3. 烧热锅，放入1汤匙油把姜片爆香。
4. 加入全部川烫材料炒香，然后注入1⁄2杯清水煮滚。
5. 倒入调味料焖煮约3分钟，最后加入生粉水勾芡即可。
Method:
1.Soak ingredients A until soften, wash and trimmed.
2.Blanch all ingredients (except for ginger),
3.Sauté ginger with 1 tbsp oil until fragrant.
4.Toss in all blanch ingredients and then add in 1⁄2 bowl water.
5.Add in seasoning and simmer for about 3 minutes, thicken with starch, done.
5. 脆皮烧肉|Chinese Roast Pork
材料A：
五花腩 1.2-1.5公斤|盐 2汤匙|五香粉 1汤匙|白米醋 4-6汤匙
Ingredients A:
1.2-1.5kg pork belly|2 tbsp salt |1 tbsp five-spice powder|4-6 tbsp white vinegar
材料B（自制甜酱油）：
椰糖 80克|鱼露 2汤匙|酱青 200毫升|黑酱油 50毫升|清水 200毫|升肉桂 1条|八角 1粒
Ingredients B (Homemade Kicap Manis):
80g gula Melaka| 2 tbsp fish sauce| 200ml light soy sauce| 50ml dark soy sauce| 200ml water| 1 pc cinnamon stick| 1 pc star anise
做法：
1. 五花腩均匀抹上盐，表皮朝上（不必加盖）放入冰箱冷藏3天以抽干水分。
2. 准备一大锅清水，煮沸，放入五花腩氽烫5-10分钟。取出沥干，用松肉叉在表皮上均匀刺孔（或者，用利刀在表皮上轻划数刀）。
3.将五香粉均匀抹在五花腩底部，表皮则抹上白米醋。烤箱预热至220°C。
4. 五花腩放入烤箱，烤60-90分钟至表皮起泡脆黄。用小刀刮掉烤焦的部分，搁旁半小时，待至稍凉后才切块。
5.准备自制甜酱油：将材料B拌匀，煮沸后转小火煮20-30分钟至酱汁呈糖浆状。放凉后即可使用。
6. 脆皮烧肉切成小块后，配上自制甜酱油享用。
Method:
1. Rub pork belly with salt and allow it to chill dry in the fridge for 3 days, uncovered with the rind side up.
2. Bring a large pot of water to boil and briefly blanch the pork belly for 5-10 minutes. Prick the slightly soften rind with a meat spoke or alternatively make a few slits on the rind with a sharp knife.
3.Rub the underside of the belly with five-spice powder and rub the rind with vinegar. Preheat oven to 220°C.
4. Roast pork in oven for 60-90 minutes until rind is blistered and crackling. Scrape any charred bits with a small knife. Allow the pork belly to cool for half an hour before chopping.
5. To prepare Homemade Kicap Manis: Combine Ingredients B together. Bring to a boil and simmer for 20-30 minutes until sauce is syrupy. Allow to cool before use.
6. Chop pork belly into bit size pieces and serve with Homemade Kicap Manis.
6. 八宝鸭|Eight-Treasure Duck
材料A：
全鸭（去骨）1只|晒油 1汤匙
Ingredients A:
1 whole duck, deboned |1 tbsp thick soy sauce
材料B：
莲子（浸软，洗净）1/2 小碗|冬菇（浸软，洗净） 1/2 小碗|白果（去壳）1/2 小碗|烧肉 1/2 小碗|虾米 1/2 小碗|马蹄（去皮）1/2 小碗|蚝豉（浸软，洗净） 1/2 小碗|糯米饭 1 1/2 小碗
Ingredients B:
1/2 small bowl lotus seeds, soaked and rinsed| 1/2 small bowl dried Chinese mushrooms, soaked and rinsed| 1/2 small bowl gingko, shelled|1/2 small bowl roasted pork| 1/2 small bowl dried shrimps| 1/2 small bowl water chestnut, peeled| 1/2 small bowl dried oyster, soaked and rinsed|1 1/2 small bowl cooked glutinous rice
调味料：
蚝油 2汤匙|生抽 1汤匙|麻油 1茶匙|绍兴酒 2汤匙|水 1杯|马铃薯粉芡汁 少许|盐和胡椒粉调味
Seasoning:
2 tbsp oyster sauce|1 tbsp light soy sauce|1 tsp sesame oil|2 tbsp Shaoxing wine|1 cup water|Some potato flour solution|Salt and pepper to taste
做法：
1. 将晒油涂匀抹在鸭皮上，搁旁腌1小时。
2. 将所有材料 B 切丁（糯米饭除外）。
3. 锅中烧热2汤匙油，倒入材料B（糯米除外）炒香。加入糯米和调味料（芡汁除外）炒匀，然后拌入芡汁勾芡。取出后酿入鸭腔内，以牙签封口。
4. 放入烤炉内，以250°C烤30分钟或烤至金黄色。
5. 将鸭只放入蒸锅内，煮3小时或至鸭肉软熟。取出，趁热享用。
Method:
1. Rub thick soy sauce all over the duck skin, and marinate for 1 hour.
2. Cut all Ingredients B into cubes (except glutinous rice).
3. Heat up 2 tbsp of oil, stir-fry Ingredients B (except glutinous rice) until fragrant. Add glutinous rice and Seasonings (except potato flour solution), stir-fry evenly. Thicken the gravy with potato flour solution. Remove and stuff the mixture into the duck’s cavity. Seal with toothpicks.
4. Place the duck in the oven, bake at 250°C for 30 minutes or until golden brown.
5. Place the duck into a steamer, cover to cook for 3 hours or until the meat is tender. Remove and serve hot.
7. 培根肉干|Bacon Bakkwa
材料：
300克 五花培根， 对半切|1/4杯 砂糖|1/3杯 蜜糖|1/2杯 水|1汤匙 五香粉|1茶匙 绍兴酒|1茶匙 酱油
Ingredients:
300g Streaky Bacon, sliced in half|1/4 Cup Castor Sugar| 1/3 Cup Honey| 1/2 Cup Water| 1 tablespoon 5 Spice Powder| 1 teaspoon Shao Xing Wine| 1 teaspoon Soy Sauce
做法：
1. 把培根多余的水分抹干，备用。
2. 将糖、蜜糖和水放入微波炉里热至糖分完全融化，然后加如五香粉和酱油一起搅拌均匀。
3. 把培根完全沾上腌料，用保鲜膜包起来放入冰箱腌制过夜 （或是12小时）
4. 预热烤炉大约200度，分批烤，大约10分钟或至有点焦。沥干培根多余的油，冷却后就可以放入密闭容器里大约两个星期。
Method:
1. Rinse the bacon to get rid of the excess water from the packaging if any, pat dry and set aside.
2. Mix sugar, honey, water and microwave for a minute to dissolve sugar, then mix in the 5 spice powder and soy sauce.
3. Coat bacon slices with marinade, cover and leave in fridge overnight (or 12 hours)
4. Preheat Oven to 200℃ and bake the bacon slices in batches for about 10 minutes or until caramelized. Drain off the fat, let cool completely and store in airtight container for up to 2 weeks.
海鲜类
8. 红烧羊肚菌汁小鲍鱼|Braised Baby Abalones with Morel Gravy
材料A（羊肚菌酱汁）：
津白菜（切段） 300克|无调味鲜鸡汤 800毫升|羊肚菌 6-8朵|老姜 2片|浓缩鸡精露 2汤匙|玉米粉水（勾芡用) 适量
Ingredients A (Morel Gravy):
300g Chinese cabbage/wong bok, trimmed |800ml unseasoned fresh chicken stock| 6-8pcs morel mushrooms, soaked till soft|2 slices old ginger| 2 tbsp concentrated chicken stock| some cornstarch solution (for thickening)
材料B：
罐装小鲍鱼（10头-12头）1罐
Ingredient B:
1 can baby abalones (10-12 count)
装饰配料：
小奶白菜（烫熟） 6-8棵
Garnishing:
6-8 pcs baby naibai green, blanched
做法：
1. 将津白菜放入鸡汤中，煮沸后转小火，加入羊肚菌和姜片，焖煮20分钟。将津白菜和羊肚菌取出沥干，酱汁留用。将姜片丢掉。
2. 将鲍鱼放入酱汁中，焖煮15分钟。
3. 将津白菜放在碟上，取出鲍鱼，连同羊肚菌和小奶白菜排放在津白菜上。
4. 将浓缩鸡精露加入酱汁中调味，加入玉米粉水勾薄芡。将红烧汁舀在鲍鱼上。
Method:
1. Boil Chinese cabbage with fresh chicken stock. Reduce to a simmer and add in morel mushrooms and ginger. Braise for 20 minutes. Drain, reserve the cabbage, mushrooms and stock. Discard the ginger slices.
2. Braised abalones in the reserved cabbage and morel stock for 15 minutes.
3. Place cabbage on a serving dish. Remove abalones from gravy and arrange over the cabbages. Add in morel mushrooms and naibai greens.
4. Season gravy with concentrated chicken stock. Thicken slightly with cornstarch solution and spoon gravy over the abalones.
9. 网中蒸鱼|Steamed Fish In Net
材料：
白鲳鱼 1条（600克） |猪网油 1块|盐 1/2茶匙|猪油渣 1汤匙
Ingredients:
1 (600g) white pomfret|1 pc lace fat|1/2 tsp salt|1 tbsp pork lard
做法：
1. 白鲳鱼洗净，鱼身两面均划上斜十字花刀，再把盐均匀抹在鱼身上。
2. 猪网油洗净，沥干。葱、姜和红辣椒剁碎。
3. 将鱼放在蒸盘上。
4. 调味料拌匀，然后淋在鱼身上，再用猪网油覆盖整条鱼。
5. 将鱼放入蒸锅内，以大火蒸20分钟。
6. 取出，淋上猪油渣，趁热配白饭一同享用。
Method:
1. Clean fish thoroughly. Using a sharp knife to score the fish in a criss-cross pattern on both sides. Rub salt all over the fish.
2. Rinse lace fat and drain. Chop spring onion, ginger and red chilies.
3. Place the fish in a steaming plate.
4. Mix Seasonings and pour the mixture all over the fish. Cover the whole fish with lace fat.
5. Arrange the fish in a steamer and steam over high heat for 20 minutes.
6. Remove and drizzle pork lard over. Serve hot with rice.
10. 富贵卷|Wealthy Roll
材料A：
紫菜 1片|蛋皮 1片|蟹柳 6条|芦笋 6条
Ingredients A:
1 pc seaweed| 1 pc fried egg skin| 6 crab sticks| 6 asparagus
材料B：
鱼胶 400克|芫荽（切碎）1棵|葱（切碎）1棵
Ingredients B :
400g fish paste|1 stalk coriander, chopped|1 stalk spring onion, chopped
面糊（拌匀）：
脆粉 100克|水 100毫升|油 2汤匙
Batter (MIXED WELL):
100g crispy flour |100ml water |2 tbsp oil
做法：
1. 将紫菜和蛋皮分别剪成6份。
2. 材料B拌匀，然后分成6份。
3. 将一份鱼胶混合料均匀抹在一片蛋皮上，再盖上一片紫菜。
4. 将蟹柳和芦笋放在紫菜上，然后卷起。
5. 将紫菜卷放入蒸锅内，蒸10分钟。
6. 取出紫菜卷，沾上面糊，然后放入热油内炸至金黄色。
7. 取出，切块后即可食用。
Method:
1. Divide seaweed and fried egg skin into 6 portions each.
2. Mix Ingredients B and divide the mixture into 6 portions.
3. Spread a layer of the fish mixture onto a piece of fried egg skin, and cover the top with a piece of seaweed.
4. Place crab stick and asparagus onto seaweed, and roll it up.
5. Arrange the rolls into a steamer and steam for 10 minutes.
6. Remove and coat the steamed rolls with batter. Deep-fry in hot oil until golden brown.
7. Remove, cut into pieces and serve.
11. 八宝珍藏|Eight-Treasure Wraps
材料A：
包菜叶 6片
Ingredients A:
6 pcs cabbage leaves
材料B（切丁）：
冬菇（浸软） 一小碗|蘑菇 一小碗|红萝卜（去皮）一小碗|金针菇 一小碗|马蹄（去皮）一小碗|玉米芯 一小碗|红辣椒（切段）一小碗|烧肉（切丁） 300克|珍珠鲍 10粒
Ingredients B (CUBED):
1 small bowl dried Chinese mushroom, soaked |1 small bowl button mushroom|1 small bowl carrot, peeled |1 small bowl enoki mushroom |1 small bowl water chestnut, peeled |1 small bowl baby corn|1 small bowl red chilies, cut into sections|300g roast pork, diced|10 pcs pearl abalone
调味料：
鲍鱼汁 2汤匙|鸡精粉 1茶匙|水 1/2杯|马铃薯粉芡汁 少许|胡椒粉调味
Seasoning:
2 tbsp abalone sauce|1 tsp chicken stock powder| 1/2 cup water| Some potato flour solution| Pepper to taste
做法：
1. 将包菜叶排放在深碗内。
2. 锅中烧热3汤匙油，加入鸡胸肉炒熟，然后加入其余材料B炒匀。
3. 加入调味料（芡汁除外）煮滚，以芡汁勾芡。取出，放入包菜内，包起来。
4. 将包菜放入蒸锅内，蒸30分钟。取出，趁热食用。
Method:
1. Arrange cabbage leaves in a deep bowl.
2. Heat up 3 tbsp of oil, stir-fry chicken breast meat until cooked. Add the remaining Ingredients B and stir well.
3. Add Seasonings (except potato flour solution) and bring to a boil. Thicken the gravy with potato flour solution. Remove and place the chicken mixture onto the cabbage leaves, and wrap it up.
4. Place the cabbage wrap into a steamer and steam for 30 minutes. Remove and serve hot.
12. 豆酥蒸银鳕鱼|Steamed Cod Fish with Soybean Crumbs
材料：
银鳕鱼腩 400克|青葱1根（切段）|姜 3片|黄豆粉 300克
Ingredients:
400g cod fish belly |1 stalk spring onion (cut blocks)|3 slices ginger|300g soy bean powder
调味料：
盐 1茶匙|五香粉 1茶匙|胡椒粉 1⁄2茶匙
Seasoning:
1 tsp salt| 1 tsp 5 spiced powder| 1⁄2 tsp pepper
做法：
1. 把鳕鱼去鳞洗净抹干水份备用。
2. 热锅，用小火免油，将黄豆粉炒香，加入调味料炒匀熄火捞起备用。
3. 烧热蒸锅；将鳕鱼与青葱及姜片，放入锅内蒸5分钟，熄火。
4. 把蒸鱼的汤汁倒干只取鱼肉摆盘上碟即可。
5. 食用时把炒香的豆酥倒在鱼肉上。
Method:
1. Scale fish, clean, wash and pat dry.
2. Stir-fry soy bean powder without oil in a heated dry wok until fragrant.Toss in seasoning ingredients and then dish out.
3. Steam fish in steamer with spring onion and ginger slices for 5 minutes.
4. Pour away steamed fish gravy, place fish on serving plate.
5. Sprinkle fried soy bean crumbs on top of fish to serve.
13. 芙蓉桂花蟹肉|Egg Fuyong with Crabmeat in Lettuce Cups
材料：
鸡蛋 4个|鱼露 2汤匙|粗磨黑胡椒 1/2茶匙|油 适量|洋葱（红或白，切丝）1/2个|蒜蓉 1茶匙|红萝卜（切细丝） 30克|干冬菇（泡软，切丝）10克|红辣椒（切丝）1/2条|豆芽（摘去头尾） 50克|芫荽叶（切碎） 2棵|蟹肉（冷藏） 150克|绍兴花雕酒 2汤匙|
新鲜生菜叶 适量
Ingredients:
4 nos eggs|2 tbsp fish sauce| 1/2 tsp coarsely grounded black pepper| some oil| 1/2 no onions (red or white), sliced |1 tsp chopped garlic| 30g carrot, finely sliced|10g dried Chinese mushrooms, soaked and sliced|1/2 no red chilli, sliced|50g bean sprouts, remove head and tail|2 stalks coriander leaf, chopped|150g crabmeat, chilled|2 tbsp Shaoxing wine|some fresh lettuce leaves
做法：
1. 将鸡蛋、鱼露和黑胡椒粉一同打散。炒锅中热油，爆香洋葱丝、蒜蓉和红萝卜丝。
2. 加入冬菇丝，稍微拌炒。倒入蛋液，连同其余材料（绍兴酒和生菜除外）一同炒散至蛋液还未完全凝固（尚有少许蛋汁）。
3. 将绍兴酒淋在芙蓉桂花蟹肉上。
4. 将芙蓉桂花蟹肉盛入生菜叶中，即可享用。
Method:
1. Beat eggs with fish sauce and black pepper. Heat oil in wok and sauté onions, garlic and carrots till fragrant.
2. Add in mushrooms and cook briefly. Pour in egg mixture and scramble with all other remaining ingredients (except Shaoxing wine and lettuce) till just cooked but slightly moist.
3. Drizzle Shaoxing wine over the egg fuyong.
4. Served egg fuyong with lettuce leaves as cups.
14. 水果沙啦虾| Fruit Salad Prawn
材料：
大虾 500克|青红苹果和雪梨各 1⁄2粒|西瓜、芒果、木瓜、蜜瓜、西瓜及黄梨各 80克
Ingredients:
500g big prawns |1⁄2 each of green, red apple & pear| 80g each of mango, papaya, honey dew melon, watermelon & pineapple
调味料：
美乃滋适量
Seasoning:
Some mayonnaise
做法：
1. 将所有的水果洗净后分别切丁备用。
2. 把大虾剪须去肠后洗净，烫熟捞起。
3. 然后把虾身的壳剥除，保留虾头和虾尾。
4. 取篮子把水果粒混合排好，再把烫熟的虾仁排围在水果上。
5. 食用时淋上美乃滋即可。
Method:
1. Wash and dice all fruits.
2. Trim prawns, devein and blanch in boiling water until cooked, drain and let cool.
3. Shell the prawns but keep head and tails intact.
4. Mixes all fruit cubes in a basket, top with cooked prawns.
5. Pour mayonnaise over to serve.
蔬菜类
15. 金菇豆腐|Enoki Tofu
材料A：
白豆腐 4块
Ingredients A:
4 blocks white tofu
材料B：
鲜金针菇 1包|白玉菇 1包|甜豆 六条|红萝卜丝、姜丝适量|枸杞 1茶匙
Ingredients B:
1 pkt enoki mushroom| 1 pkt white crab mushroom| 6 pcs sweet peas|some juliennes carrot & ginger|1 tsp Gou Qi
调味料：
素蠔油 1汤匙|调味素 1茶匙|酱油 1茶匙|盐 1⁄2 茶匙|糖 1⁄2茶匙|麻油 1⁄2茶匙|粟粉水适量
Seasoning:
1 tbsp vegetarian oyster sauce |1 tsp vegetarian stock granule| 1⁄2 tsp soy sauce| 1⁄2 tsp salt |1⁄2 tsp sugar| 1⁄2 tsp sesame oil|Some corn starch
做法：
1. 烧热1⁄2锅油，把豆腐炸至金黄色捞起，摆盘。
2. 材料B放入沸水中川烫片刻，捞起沥干水备用。
3. 锅内热1汤匙油，放入川烫过的材料B及1杯水煮滚。
4. 加入调味料和生粉水勾芡即可淋在豆腐上。
Method:
1. Deep fry tofu in hot oil until golden brown, arrange on serving plate
2. Blanch ingredients B briefly in boiling water, drain.
3. Heat 1 tbsp oil in wok, add in blanched ingredients B with 1 cup of water; bring to boil.
4. Add seasoning and then thicken with starch, pour over fried tofu to serve.
16. 风果年华|Splendid Greens
材料A:
青、黄及红灯笼椒各1⁄4粒（切片）|马蹄肉、莲藕、芦笋、西芹 各50克
Ingredients A:
1⁄4 each of green, yellow & red capsicum|50g each of water chestnut, lotus root, asparagus & celery
材料B:
夏威夷果适量（用温油泡香）
Ingredients B:
some macadamia nut(blanch in oil till golden brown)
调味料：
调味素 1⁄2茶匙|盐 1⁄2茶匙|糖 1⁄2茶匙|素蚝油 1茶匙
Seasoning:
1⁄2 tsp vegetarian stock granule|1⁄2 tsp salt|1⁄2 tsp sugar|1 tsp vegetarian oyster sauce
做法：
1. 把所有材料处理好，切块，然后放入滚水中川烫一下，捞起沥干备用。
2. 烧热锅，下11⁄2汤匙油，把所有材料和调味料一起倒入炒一下，大约2分钟即可盛碟，撒上夏威夷果上桌。
Method:
1. Cut all ingredients into pieces and then blanch in boiling water briefly, drain.
2. Heat 1 1⁄2 tbsp oil in wok, add in all ingredients together with seasoning, stir-fry for about 2 minutes, dish out, top with macadamia nuts.
17. 金针云耳素鸡|Braised Mock Chicken with Fungus
材料A:
干金针菇 20克|云耳 20克
Ingredients A:
20g dried tiger lily|20g baby black fungus
材料B:
姜片 10片|猴头菇 150克|红萝卜片 8片
Ingredients B:
10 slices ginger|150g monkey head mushroom (soaked)|8 slices carrot
调味料:
调味素 1⁄2茶匙|素蚝油 1茶匙|糖 1⁄2茶匙|酱油 1⁄2茶匙|黑酱油 1⁄2茶匙
Seasoning:
1⁄2 tsp vegetarian stock granule| 1tsp vegetarian oyster sauce| 1⁄2 tsp sugar|1 tsp soy sauce| 1⁄2 tsp dark soy sauce
勾芡|粟粉水 适量
Thickening |Some corn starch
做法：
1. 先把材料A放入清水泡软，去蒂洗净。
2. 把全部材料（姜除外）放入沸水中川烫片刻，捞出沥干水。
3. 烧热锅，放入1汤匙油把姜片爆香。
4. 加入全部川烫材料炒香，然后注入1⁄2杯清水煮滚。
5. 倒入调味料焖煮约3分钟，最后加入生粉水勾芡即可。
Method:
1. Soak ingredients A until soften, wash and trimmed.
2. Blanch all ingredients (except for ginger)
3. Sauté ginger with 1 tbsp oil until fragrant.
4. Toss in all blanch ingredients and then add in 1⁄2 bowl water.
5. Add in seasoning and simmer for about 3 minutes, thicken with starch, done.
18. 蜜汁素鸡|Honey Grazed Mock Chicken
材料:
泡发猴头菇 200克（洗净撕小块）|姜片 20 片
Ingredients :
200g presoaked monkey head mushroom (wash and tear into bite pieces) |20 slices ginger
脆粉浆:
面粉 100克|清水适量|食油 1汤匙
Batter:
100g plain flour|some water|1tbsp oil
调味料：
蜜糖 3汤匙|素蚝油 1汤匙|水 少许|素调味素 1⁄2茶匙|盐 1⁄4茶匙|炸油 适量
Seasoning:
3 tbsp honey| 1 tbsp vegetarian oyster sauce |some water| 1⁄2 tsp vegetarian stock granule| 1⁄4 tsp salt|oil for deep frying
做法：
1. 将粉浆材料混合均匀成滑面糊，放入猴头菇沾匀，用热油炸成金黄色，捞起沥干油。
2. 用同一锅油炸姜片至金黄酥脆，盛出沥干油。
3. 锅中留少许油，加入调味料煮至滚。
4. 加入炸料快速兜匀即可。
Method:
1. Combine batter ingredients into a running batter. Coat monkey head mushroom with batter and deep fry in hot oil until golden brown, drain.
2. Deep fry ginger slices using the same oil till crispy, dish out and drain.
3. Keep 1 tbsp oil in wok, add in seasoning and bring to boil.
4. Toss in all fried ingredients and stir to mix, dish out.
19. 麦香金瓜|Oatmeal Pumpkin
材料A:
金瓜 200克（切成薄片）
Ingredients A:
200g pumpkin (thinly slices)
材料B:
白兰他菜油 50克
Ingredients B:
50g margarine
50g margarine
材料C:
咖喱叶2棵、小辣椒2条（拍扁）
Ingredients C:
2 stalks curry leaf, 2 chili padi (bruised)
材料D:
麦片3汤匙
Ingredients D:
3 tbsp Nestum oatmeal
粉浆 （混合）：
面粉 100克|清水 适量|食油 1汤匙
Batter:
100g plain flour| some water|1 tbsp oil
调味料：
调味素 1⁄2茶匙|盐 1⁄2茶匙|糖 1茶匙|生奶水 3汤匙
Seasoning:
1⁄2 tsp vegetarian stock granule |1⁄2 tsp salt|1 tsp sugar|3 tbsp evaporated milk
做法：
1. 先把粉浆料混合成滑面糊。金瓜沾粉浆后，投入热油炸成金黄色，捞起沥油。
2. 烧热锅煮溶白兰他菜油，爆香材料C，加入调味料煮滚。
3. 加入已炸好的金瓜兜炒片刻，最后加入材料D炒至收汁即可。
Method:
1.Combine batter ingredients till smooth. Coat pumpkin with batter and deep fry in hot oil till golden brown, drain.
2.Heat margarine in wok until melted, sauté ingredients C until fragrant, add in seasoning and bring to boil.
3.Toss in fried pumpkin and lastly add in Nestum oatmeal, stir-fry until gravy dries up, done.
新年Special
20. 特色发财鱼生|Chef Eric’s Special Yee Sang
材料A（调味酱）：
泰式甜辣酱 8汤匙|酸梅酱 4汤匙
Ingredients A (Dressing):
8 tbsp Thai sweet chilli sauce|4 tbsp plum sauce
材料B（拼盘材料）：
白萝卜细丝 200克|红萝卜细丝 200克|青萝卜细丝 200克|芫荽叶 4根|烤香花生碎 3汤匙|烤香芝麻 2汤匙|柚子肉 200克|糖桔饼（切细丝）2块|糖冬瓜条（切细丝）40克|姜花（切碎）1朵|桔仔／酸柑 2粒|麻疯柑叶（切细丝）4片|春卷皮（切幼丝，炸脆）10片
Ingredients B (Salad):
200g finely shredded white radish| 200g finely shredded carrots| 200g finely shredded green radish|4 sprigs coriander leaf|3 tbsp toasted coarsely grounded peanuts| 2 tbsp toasted sesame seeds| 200g pomelo pulp| 2 pcs candied tangerine, finely sliced| 40g candied winter melon strips, finely sliced| 1 pc ginger flower/bunga kantan, chopped| 2 nos calamansi lime/limau kasturi| 4 pcs kaffir lime leaf, finely shredded| 10 sheets spring roll skin, finely sliced and deep-fried
材料C：
新鲜金枪鱼柳或三文鱼柳 200-300克|盐和粗磨黑胡椒 适量
Ingredients C:
200-300g fresh tuna loin or salmon| some salt and coarsely grounded black pepper
做法：
1. 调味料A拌匀成调味酱。
2. 材料B（春卷皮脆丝除外）排在大碟上。
3. 金枪鱼柳以盐和黑胡椒调味。不粘锅中烧热少许油，将鱼柳各面稍微煎熟。用保鲜膜将鱼柳包好，再用利刀切成小片。
4. 除去保鲜膜，将鱼片排在大碟上。享用时，淋上调味酱，撒上春卷皮脆丝，一同“捞起”（拌匀）。
Method:
1. Combine Ingredients A to form the Dressing.
2. Arrange Ingredients B, except deep-fried spring roll skin, on a platter to form the Salad.
3. Season tuna fillet with salt and pepper. Heat a non-stick pan and sear the tuna lightly on all sides. Wrap seared tuna with plastic wrap and slice into thin pieces with a very sharp knife.
4. Carefully remove all plastic wraps and arrange fish slices around the Salad. Pour Dressing over, sprinkle crispy spring roll skin generously over and toss well before serving.
21. 团圆素盆菜|Vegetarian Poon Choy
材料：
猴头菇 1罐|罐头香菇 10颗|百灵菇 1罐|蘑菇 1/2罐|鲍鱼菇 1/2罐|草菇 1/2罐|素叉烧 150克|素烧肉 150克|西兰花 80克|素烧鹅150克|素烧鸭 150克|腐竹 150克
Ingredients:
1 can of Monkey head mushroom| 10 pcs canned Chinese mushroom| 1 can white king oyster mushroom| 1/2 can each of champignons mushroom| 1/2 can abalone mushroom| 1/2 can straw mushroom| 150g mock Char Siew| 150g mock roasted duck| 80g broccoli| 150g mock roasted goose| 150g mock roasted duck| 150g bean curd stick
酱料：
素蚝油 2汤匙|生抽 1汤匙|糖 2茶匙|黑酱油 1/2茶匙|素高汤1碗|胡椒粉及麻油适量|粟粉水 1汤匙勾芡
Seasoning:
2 tbsp vegetarian oyster sauce| 1 tbsp soy sauce| 2 tsp sugar |1/2 tsp dark soy sauce|1 bowl vegetarian stock| pepper & sesame oil to taste| 1 tbsp corn starch for thickening
做法：
1. 把所有罐头菇类开罐后切小片汆烫至熟以去除“铁味”备用。
2. 把西兰花洗净切小朵用沸水下少许盐烫熟后浸泡冷水备用。
3. 热上油锅以大火把所有素肉个别炸香捞起沥干油份，切薄片备用。
4. 把腐竹切片后以大火炸香备用，猴头菇切小块也必须下油锅炸香，捞起沥干油备用。
5. 取大砂锅把所有备好的材料慢慢的排整齐在锅子里。
6. 把汤汁材料以小火煮开勾芡后淋在锅子里；端上火炉上热一热即可享用！
Method:
1. Open all canned mushroom and blanch in boiling water to eliminate the metal flavour.
2. Wash and cut broccoli into florets and then blanch in boiling water with dash of salt; then soak in cold water.
3. Heat oil in wok, deep fries all the mock meats separately and then drain and cut into slices.
4. Deep fry bean curd sticks with high heat until fragrant; cut monkey head mushroom into small pieces and deep fry also.
5. Arrange and place all ingredients into a big clay pot nicely as shown in picture.
6. Boil seasoning ingredients with water in low heat, thicken with starch and then pour it over clay pot and serve directly on top of gas stove.
22. 海鲜素鱼翅羹|Seafood with Mock Shark‘s Fin Soup
材料：
素鱼翅150克|虾150克|蚧柳100克|海参150克|带子200克|贵妃鲍片100克|粟粉水适量（勾芡）|鸡蛋1粒（打散）
Ingredients:
150g mock shark’s fin| 150g prawns| 100g crab stick meat| 150g sea cucumber|200g fresh scallop| 100g Gui Fei Abalone| Some Corn starch (thicken)|1 egg (beat)|
酱料：
鸡上汤 1公升|浙醋 50毫升|盐 1茶匙
Seasoning:
1 litre chicken stock| 50ml Chinese black vinegar |1 tsp salt
做法：
1. 把虾去壳去肠，洗净切碎粒备用。
2. 水发海参片、贵妃鲍片及蚧柳全切细条，然后，以滚水汆烫捞起沥干水份。
3. 把备好的鸡上汤大火烧开；倒入所有汆烫过的材料煮滚。
4. 再把带子、虾肉及素鱼翅倒入锅里，煮滚转小火后下调味料。
5. 用少许生粉水勾薄芡，倒入蛋液捞匀后即可熄火盛碗上桌享用。
Method:
1. Shelled and devein the prawn； and then chop coarsely.
2. Juliennes sea cucumber, Gui Fei Abalone and crab stick; and then blanch in boiling water, drain.
3. Bring chicken stock to boil, add in all blanched ingredients.
4. Add in fresh scallops, prawns and mock shark’s fin, bring to boil and then turn to low heat, season to taste.(pic 4-5)
5. Thicken with some starch; pour in beaten egg, ready to serve.