ERT Alp CR ARE he eae Highlight’s Chinese Gourmet Cooking jpepitoX WZContents 1 Sweet and Sour Cuttlefish 2 Fried Fish Shreds with Dried Red Chilies 3 Wine-scalded Prawns 4 Fish Head in Earthenware Pot 5 Simmered Chicken with Salted Dried Fish 6 Prawns in Tomato Sauce 7 Steamed Mandarin Fish 8 Stewed Sea Cucumbers, Bamboo Shoots, Pig's Stomach and Chicken Breast 9~ IED eR AA @2)7049633. CH-#8D) 01073696 EHRWE : HILIT 00053 4358 4e HEARS + FD MESSE RS 1387 Se aC 009 ISBN (Babe ASE RR Bt 75 2 GR) 0—914929—1 SAS tA @ x 914929—65—8 X 4) 0 jpepito= wxBOLAF HRT > BABA CERIN ° Ait REEEES HAS + SRAGHOPR RUSTE > BEALS (hc ROR er OIA EB > te FIFERL 0 HLLBET As > ENRUAESE > ATLARS TLL > — TRE PS A FRAT BESS © 32 —AFIItP ~SESOIRAY PDE RSA) IER ARB masta} & ce ivet desea > HMA MEAG RAPS » A PESTS RUPE BS BRE RS BES > DUBE STARA ACA ° FRE PEATE HHREY [GAS] Re Se ANBAR > TENUERSEST > LA RTI BSUS BBS REL © 76 SEL ES Ch Re IY Pe STE RR » FESO PT Re BOISUCRREGARAR] aR 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 have 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 54”x84” 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= WYMRES | SWEET AND SOUR CUTTLEFISH / L REAR ofa CAEN) ~ARERT C1) AA + HUSA + ARP ARZACRE © Ingredients: 1 cuttlefish (about 2.5 pounds), 1 sweet pepper, 14 cup fungus (fresh or soaked if dry), 14 small carrot, 2 abalone mushrooms, 5 tablespoons oil, 2 tablespoons cornstarch paste, 2 teaspoons sesame oil an ayDARE = PEWS ARG ~ SBI AcE ~ HES ACRE > REAR ~ EE 4 BBE o Seasonings: 7 1 tablespoon ginger wine, 1 teaspoon salt, 3 tablespoons sugar. 4 tablespoons vinegar, 4 cup stock aH = Fffeeb2 HERE © fea = 1. RAE RPS YEEB IRA HR > SEA HACE WTR | REISER > HA ie. BA PAIS WE | BO REVIEW HB © PIRFER FORGE © OR RAR PE ~ 2 5) a > PEE Ay (TBE ABeTIARAE Zc) © JD ARMED PHASE AI) FBS ART BOBO > FR Ee Be RR POSE ORE) PRMD Bt Foo FREES AIS > IY PR PT BS fo 5. LAT aE AURA > ASN Rize irae me © Method: 1.Skin cuttlefish. Clean out its internal organs. Cut cuttlefish into large pieces. Soak in water for a while. Remove stem and seeds from sweet pepper. Cut into inch-long pieces. Wash fungus. Cut into large pieces. Boil carrot until cooked. Cut cooked carrot into long pieces. Wash abalone mushrooms. Cut into long pieces. 2. Mix seasonings well. 3.Parboil cuttlefish in boiling water for 1~2 minutes. Remoye and rinse with cold water to cool. Drain. 4. Heat pan. Put oil in. Add cuttlefish slices, sweet pepper, fungus, carrot, aba- lone mushrooms. Stir-fry quickly over high heat. Add seasonings when cuttle- fish becomes soft. Stir-fry for a while. Add cornstarch paste. Drizzle sesame oil on top and serve. B 3 aH RAT Re PTS HIE AAS ww Sek So FRIED FISH SHREDS WITH DRIED RED CHILIES HR: Ki BAZTONGE » HZATIRIRISHL + AERP + BERRI ACRE + KABA (> WHTISARE © Ingredients: 13 ounces shark meat, 15 dried red chilies, some green onions, 1 tablespoon ginger shreds, 1 tablespoon cornstarch, 4~5 cups oil for frying, 3 tablespoons salad oi] jpepitoX AXSB LACRE > BL ARE ~ ELAR + RFE ARRE 0 Seasonings: * 1 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon sherry, 4 teaspoon MSG BRR PAEERS CASRE ~ TEM 2 HERE © Dressing for Fish: 4teaspoon cinnamon powder, 14 teaspoon xanthoxylum seeds powder HGH = 1. SASHES Be TSCA > FFARR 2) Hic O55 8 > PR REC PR ES ARE PIS baal 4 a ° 2. RERNBEA RBC FERED FE 255 BHR > SE ARTEL A SRO TS BEC BRC DL RASA ASE > SRS TRZ II © 3. BERT PRAROEID IAG > WK ASF BR © ANDER ACL FRERL MUSES + EER MEET SEALER o Bl REMI S TEC REEF Risk > ROMA BRUK TAT BR Bb 1 ~ 25) BOT BE Be Method: 1.Skin shark meat and shred. Mix shark meat with dressing. Marinate for 10 minutes. Add 1 tablespoon cornstarch. Blend well. 2.Heat oil for*frying over high heat. Fry fish shreds for 2 minutes. (Lower the heat before adding fish shreds.) Remove and pour out oil. 3.Remove stems from dried red chilies and wash. Cut into inch-long pieces. 4.Heat 3 tablespoons of oil in pan. Stir-fry dried red chilies first. (If you like spicy food, you can stir-fry the dried red chilies till they turn black.) Add green onions and ginger. Stir-fry for a few seconds. Add fish shreds. Stir-fry well till fish shreds are loose. Add seasonings. Stir-fry for about 1~2 min- utes and serve.7 a an WINE-SCALDED PRAWNS ACHUSRLLOME ~ BEL HS ~ OKIE GIBE © Ingredients: 12 prawns, | slice ginger, 4 bottle sherry jpepito= HNSHOE = GR YCARRE ~ WHEL ARHE Seasonings: i % teaspoon salt, 14 teaspoon MSG (GE + 1 ARRIBA ETRRRE + BerP ALS 77592 AR RGSS AAT > PA > PCIE (RIOTS) aA IENS ; RAGE © 2. PASAT PR > WATS a Sy SE © BAAR» CRETE SET AGRO PRL OE RS © REE Reitz > HAE EET + SS CEPT EIS: > HERRERO TREO © Method: 1.Rinse prawns. Use scissors to cut off the antennae and legs. Remove intesti- nal cord by slashing back from head to tail. Crush ginger slice flat. 2.Put prawns, ginger, and wine in a saucepan. (The amount of wine should be enough to_cover all the prawns.) Place saucepan on fire. After it has boiled for one minute, add salt and MSG. Serve. (There’s no need to add water while cooking. Also, this dish does not need a dip.)BYR | FISH HEAD IN EARTHENWARE POT PRE = MS IARE ~ Hoa 1 fish head (about 2.7 pounds), 1 beancurd (2” , 2 small bamboo shoots, 5 ~6 dried black mushrooms, 5 slices pork, 1 slice ginger, several sections green onions, 1 lic sprout, 1~2 red chilies, 3 tablespoons salad oil, 4~5 cups oil for frying, 1 tablespoon flour, 1 piece gauze, 4 cups water jpepito= iwOMIA = BBL ARRE ~ BETH ACRE ~ PRICE ~ WAH + ORIYA REE © Seasonings: . 1 teaspoon salt, 2 tablespoons soy sauce, 1 tablespoon suger, 1 tablespoon sherry, }4 teaspoon MSG AGE + LASS CERURTIRER) SARK aT & BE RAMI © SAPS ANSE BEST: + SETTING EE AI EA Oe > Bt OE Ae MURS > PERC > Ale tr AS ee E> PUSS BEI eA 2. KEVRIMPRB)\ > LST RA > ACT RGAE Be > Bee HID © 3. ARMA EROS ADAH > PRRIB LUE AGZ/N > CUS AF | ALBUS > A DIEU BADBAR EE © A AOSRDORN > ELT eb Li SCI PALER ~ BERR > BECP ABE > OB Sita BaF SS ~ SIRS ~ By ~ BPRS ~ ACR RR > R305 GEAR KACRCPANK) > BART RCE eT MRR Hy ELS He ta BI Ht geo SAU ABE SHASTA > INT CREA) ~ ESRC ZE © Method: 1. Rinse fish head. Pour boiling water over it to scrape scales off. Remove gills. Pat dry . Wrap flour in the gauze. Pat the flour bag gently all over the fish head to coat it evenly. 2.Heat 4~5 cups of oil until moderately hot. Fry fish head till scorched and browned. Remove and drain. 3. Peel bamboo shoots. Cut into 2-inch pieces. Soak dried black mushrooms in water for 2 hours. Remove stems. Crush red chilies flat; remove stems. Slice beancurd into quarter-inch thick pieces. 4.Heat pan. Put in 3 tablespoons of oil. Add green onion and ginger first. Stir-fry for a few seconds. Add pork slices and stir-fry for a while. Add water, fish head, beancurd, bamboo shoots, black mushrooms, red chilies and seasonings, boil for 30 minutes. (Use high flame first. Switch to medium flame when boiling.) Spread garlic sprout on top and serve. 5.During boiling, soup can be added. Carrots and bean flour noodles can also be added. jpepito= HxSIMMERED CHICKEN WITH SALTED DRIED FISH RL: SGBR2SE + GRAM LA We ~ RELIC HD < Di HL ACRE ~ PRLDURE ~ Hick ABBE + ELA FRE © Ingredients: 2 chicken legs, 1 large salted dried fish, 1 slice ginger, 1 tablespoon rock sugar, 1 tablespoon sherry, 4 cups water, 4 teaspoon MSG TS esc ee aeWGK = SONETREAE (RE ~ REGS) ° SSRBTNTEIP OME - JTS RE Ri FSB AK AURORA 2053 SEB HY fe Re > BETS AEE fe RR > FEDER TEAL EH PLAS © Method: Rinse dried fish. Remove tail and fins. Cut into inch size pieces. Chop chicken legs into pieces. Put all the ingredients in a pot and boil over high heat; lower the flame after it’s boiling. Simmer for 20 minutes and serve. (Salt is not need- ed because ‘the fish is already salted.) Sinise = 12 OR & BY BP RSE o BR EE HTS ARAIZSAH o HATES ST BTS IISA LE DS BS BS 3 AJ G/ANSST > BENE ¢ BSS ALD > TARAS A Ele 2. [al Bek (ARONA SO ie TS SS > RA KER AAISZE © Note: 1.The liquid from this dish can be ised to cook Chinese cabbage. 2. Amount of water can be adjusted according to personal taste.3e of KR - PRAWNS IN TOMATO SAUCE Ingredients: 6 large prawns, 2 small red tomatoes, 2 tablespoons catsup, 2 green onions, 1 slice ginger, 3 tablespoons salad oil, 4~5 cups oil for frying, 144 tablespoon cornstarch jpepito= yy.BEWAEE = ERIARRE ~ HES ACRE ~ AMES ACRE » DRE 4 SARE ~ HES ACRE s TELACRE » J HOARE © Seasonings: 7 1 teaspoon salt, 3 tablespoons sugar, 3 tablespoons dark vinegar, 14 teaspoon MSG, 5 tablespoons water, 1 tablespoon sherry, 2 teaspoons sesame oil PME : AAI ARE © WE = L. AMSIA SAARI AOATA A 0 2 Ge te A PO SA S OS PASYORS > I PPR Ra ee Ge Bere we > WAP ee > BebRMa iS > IBA Ais Jia Eb ; AR PAs BAIR Wes To 2. KETEIAABUFLSI SR > ELAS SRSA (1 ~ 2578) PEE © 3 DRENDEM EE SARE » SCRA EME ASA) PRES TE Bh — 253 > FL FEATS BATS RE RUISA REET RPT TAS» RA SRAED » HERI SHANI SEB © 4 SRE SE ORs RS ~ SES» IS AREA ie ee) OBS © Method: 1.Cut off prawns’ antennae and legs. Slash the back to remove intestinal cord. Rinse prawns and pat dry. Sprinkle prawns evenly with cornstarch. Chop ginger slice and green onions finely. Remove stems from tomatoes; cut into small cubes. 2.Heat oil for frying until moderately hot. Deep fry prawns till a little scorch- ed and hard (about 1~2 minutes). Remove. 3.Heat pan. Pour in 3 tablespoons of oil. Stir-fry ginger and green onions for a few seconds. Additomatoesand stir-fry for1~—2 minutes. Add catsup and all seasonings; stir-fry till boiling. Add prawns. Stir-fry for a while. Boil with cover on for 2 minutes. Remove from heat and serve. 4.You can also cut each prawn into 2~3 sections.AD ~ STEAMED MANDARIN FISH ie SIRT » HE — IL > PEER ~ 1 fresh fish (about 1.3 pounds tablespoons green onion shreds, 1 tablespoon ginger shreds, 3 tablespoons oil jpepitoE WX.GSE SEMIS ~ LACKS ~ BB 4 Hee ~ DRE HERE ~ GEARS ACRE © Seasonings: = 3 tablespoons soy sauce, 1 tablespoon sherry, }4 teaspoon salt, 4 teaspoon MSG, 3 tablespoons water {GI = 1 HEAR SEAR PS PPE RSIS 93 A CAT FTE A SE GE FAC HAE EE AS CLITA] © OD RR I PS > EP RT SA AY HUD DT te te SOT 7D ° ROR S BIO) > Ree FRECANA BOISE P © 2. AEG ZRFCRUEE > TBE A PS EASES 625 53 HY BRT > INBRED AUC ARS SIRE > PIC ASOT BER MELA HK FS 5 ai > BEE Pee ERT Ble Ge BASE aS GE > ABH +SEE) © SORE ORR > UAL REO AS AAR a Bl A Sa > kB BMT} — ERR CAS RE BE BI] BE BE © ITEC Se SOR OCS PE BE o Method: 1.The fish should be less than 14% inches thick. Scrape scales off. Rinse the fish and pat dry. Put fish on an ovenproof plate. 2.Bring water*in steamer to a boil; put fish in to steam for 5 minutes over high heat. Turn off the fire. Leave covered for another 5 minutes. Remove. Pour juice out. 3. Heat pan. Pour in oil. Add ginger shreds, green onion shreds, and all season- ings. Stir-fry for a few seconds till boiling. Pour over the fish. Serve.a a ee \ / 5 ik ie \ STEWED SEA CUCUMBERS, BAMBOO SHOOTS, / 1 ___ PIGS STOMACH AND CHICKEN BREAST / ADB} + Fel 60020 5a, ~ BG A es ~ PURSILL Ho Th ~ SERIA 21 ~ ae Bie ~ SAL Ingredients: 1.3 pounds sea cucumbers, 44 cup bamboo shoot slices, 44 cup cooked pig’s stomach, 4 chicken breast, 14% cups stock, 3 tablespoons oil, 3 tablespoons cornstarch paste, 1 slice ginger, 2 green onions, 1 tablespoon sherry, 3 cups water, 2 teaspoons Shaohsing wine itOL MALRUBY BELA y 23. ~ WEL ARG ~ HEZKSE BASE = a HEH IARRG ~ SWI FRHG ~ HRZACRG ~ ORI Re WRT 14 ARE + TEL AES ~ TARE © Seasonings: 1 teaspoon ginger juice, 1 teaspoon salt, 2 teaspoons sugar, 14 teaspoon MSG, 4 teaspoon ground pepper, 1 teaspoon sesame oil, 1 tablespoon soy sauce RIE AASLTEZACRE © WE L2G HIS > HAT WRAE ¢ PRBS ERR Si > eA Ach — a © 2. GRAS 2h > — 81 RGOIRIPSEEPS > —FS ABRs ° HeIPPRRe KID > AOA TI R Wi CBUIARAAD) FRA UREA RED > ATI CREA EB IT SIE20 53-8 © % 3. PRS TIRMET PU > SCARAB PS HALE MIDs» RT ise FS Ar Bea ASL FES > ABU FARA ZS > FET ISBD AT ER © AERATORS > BR Seer TT E> ROR AT > RE HIER ¢ Method: 1. Remove intestinal canals from sea cucumbers. Rinse sea cucumbers. Slice each sea cucumber in half, then cut into large pieces. Parboil sea cucumbers in 3 cups of boiling water with 1 slice of ginger, 2 green onions, and 1 table- spoon wine. Parboil for 3 minutes. Remove and rinse under cold water. 2.Slice chicken breast into large, thin pieces. Marinate in 1 tablespoon corn- starch paste for 20 minutes. 3.Heat pan. Pour in oil. Add chicken and bamboo shoot slices. Stir-fry for 2 minutes. Add sea cucumbers, pig’s stomach, seasonings, and stock; bring to a boil. Add cornstarch paste after mixture is boiling. Drizzle with 2 teaspoons of wine and serve. 4.Black mushrooms, pork slices, or green vegetable can also be used instead of cucumbers, bamboo shoots, or pig’s stomach.nce TOE tee STEWED MUSTARD LEAVES _ WITH SCALLOPS FAA > FFARR L900 A WH2ACRE » HRFT IT A AERE © Ingredients: Ten Pe BR ~ BP 1 ACieG ~ ACEO 2K2ARE ~ BHT 4 large dried scallops, 2 pounds mustard leaves, 2 cups stock, 1 tablespoon ginger juice, 2 tablespoons cornstarch paste, 2 tablespoons oil, 4 teaspoon baking soda, 1 teaspoon sesame oilIE: BEL AEG ~ BEE ARE > RHE )4 ARRE > WAG ARE © Seasonings: 7 1 teaspoon salt, 44 tablespoon sugar, 4 teaspoon MSG, 1% tablespoon sherry YREL Spice LAERE © fi = 1. BB 1 2S © FESS a SS AC > SS IS Lk CHISEL LORS ERR > EHR Ait > VIA o 2 RAIDS Ba EE PITRE > WIE OR CER SR Rec) Bae BR Bl PST A AAAS > FETE AR FAIS» AC PSPS I 5 ae > YA RA RAZ ETT RRA > YR P-BIT Ge Be © SEL ASHES MBE > EES LZR + 4.RUASFAST SR Ls > BUGLE © Method: 1.Soak scallops in warm water for 1~2 hours. After softened, tear into shreds; reserve liquid that scallops were soaked in. Discard old mustard leaves. Par- boil-in boiling water with baking soda for 3 minutes. Drain and rinse with cold water to cool down. Squeeze dry. Slice into large, thin pieces. 2. Heat pan. Pour oil in. Add ginger juice and stir-fry for a while. Add scallops; stir-fry for a while. Pour in stock, the water used to soak scallops, and sea- sonings. Bring to a boil. Add sliced mustard leaves. Stir-fry for 1 minute. Add cornstarch paste to thicken. Drizzle with sesame oil and serve.TE Hk Rak FRIED CRISPY SHRIMP BALLS Aa = BUM 200A re ~ Ses 1 BE» FEL < AB ARE ~ KET LD © Ingredients: 2.6 pounds shrimps, 1 cup bread crumbs, 1 egg, 4 tablespoon cornstarch, 4~5 cups oil for frying, 4 tablespoon pepper salt BREABC) + BL ARE ~ ADS ARE ~ WAPRUEE 4 ERE ~ BBG FSR

PLETE IRE Ph ea Wane Aid (ANA AA EEA) © BRS RAZR > HRA CRE) ZS > BR > ee PAT AIBEEBUS, > BFF 21327773 SBSH HIB EAR © [BIE P— BES et SS Sa Zee > WOE BESS GRAF RERO RES RA TEC EABE GD BESS SAT) > PPS MB RE ie] EA zk PRS ick EE > SPE BULB SLT BL © 2. REREAD A > JOPPA BRL SRA KE ONE AWE ARH > (AMAL ERE BA a PERSE) ° IFLA RS YL ASMERBIES CHAVA ID) > 1 WES ABP > SPRATT ATORBR A > EE AES RS aC TS IL © 3. PPRFEUBER ET LAP WURREE ¢ HPT A BBA © RT AAA Be SPAS KE eS RENT RR SE © GYR] OH BEE (TB I TSE Rt AY © (ay FRB GA (Fie IR ERELE o 4. REAPER ERLE ACE a RAB » FETE Se A eS ST > BIABEERES > HUH Yad Bus > PFE AAC RA HOKE ke Bl Se AS BS PR ACHR EEE re ° Method: 1.Remove intestinal cords from shrimps. Rinse shrimps and drain in a colan- der. Shell shrimps. Flatten shrimps, then chop into a mash. Put the mash in a mixing bowl. Add dressing. Blend well till glue-like (about 30 minutes). It’s best when a small piece of the mash can float on water. 2. Heat oil to until moderately hot. Use hands to shape shrimp mash into balls. Deep fry balls over moderate heat. Turn the fire to high after the balls start to float. Deep fry for another }4 minute. Remove and drain. 3.Sprinkle 14 tablespoon cornstarch on shrimp balls to soak up oil or water. Beat 1 egg well. Pour the beaten egg over the shrimp balls. Coat the balls with bread crumbs. Put the balls again in extremely hot oil. Deep fry till golden brown. Dip in pepper salt to eat./ BeeAs \ STIR-FRIED CAULIFLOWER WITH / SHELLED SHRIMPS / ME: RUBRGOO ASE, ~ FEZRICIB s ED RETOARE ~ ARB Ingredients: 21 ounces shrimp, 44 head cauliflower, 6 tablespoons oil, several sections green onion jpepito= HwFRESE = BV LAKE ~ AR 2 HER ~ BE 4 ffl ~ SATE ~ SB) ARE + HUES 76 ARE ~ HEL GARR © Seasonings for Marinade: 1 tablespoon ginger wine, 2 teaspoons cornstarch, ¥4 egg white, 3 teaspoons sesame oil, 14 teaspoon salt, 4 teaspoon ground pepper, 1/4 teaspoons sugar WAL = HG ISERG < HaZKS ARE + RAE 4 ACRE Seasonings: 1 teaspoon salt, 3 tablespoons water, 14 teaspoon MSG fiicede = LIBERTE AD PRE RII (HO REISE PE) > FRESE S720 73> QAEDA SE > HATES RIL > OCIA © 3 DHE ATE > FEA REE > FE ASB ID 53» BRIE GRU AREAP > TATE SERIE 15) SE EAST > RTA S HEP © 4 RID AT ER ACE ER LB REE © Method: 1.Rinse shrimps and drain. Shell shrimps, keeping tail piece intact. Marinate with marinade seasonings for 20 minutes. 2.Remove main stem from cauliflower. Cut into inch size cubes. Wash. 3. Heat oil in a frying pan. Stir-fry green onion sections for a few seconds. Add shelled shrimps. Stir-fry for 1 minute. Remove shelled shrimps. Leave oil in pan. Add cauliflower and seasonings. Stir-fry for 1 minutes. Simmer with cover on for 2 minutes. Remove and arrange on a plate. 4. Arrange the cooked shelled shrimps on top. Serve.eT . OYSTERS OMELET He #530023 Fe Ingredients: 10.4 ounces oysters, 8 eggs, 8 tablespoons oil, 2 tablespoons chopped green onion Fe BSE > RSARE ~ BIEAZARG 0 jpepito= WZERE = HER OARS ~ AEE ARE © Seasonings for Marinade: - 2 teaspoons ginger wine, 14 tablespoon cornstarch AAAORL = BB 12 RRS ~ BRIS GARE © Seasonings: ¥% teaspoon galt, 14 teaspoon MSG fd = 1, Seer eS > PRA TH ~ RY > TAZA REE So REZ057 9 > Rk Bes PSE > ETRE o 2.28 ARR > UNADREFEATT SI > SAAR FAE oo 3. PEATE ACHIAR > ALP ATA Bait > FARTS > EAREVERT pe © Method: 1.Rinse oysters and drain. Marinate in marinade seasonings for 20 minutes. Parboil in boiling water for 14 minute. Remove and drain. 2.Beat egg with seasonings well. Add oysters and chopped green onion to egg mixture. 3. Heat oil in a frying pan. Pour egg mixture in. Stir-fry over a high flame till no longer runny. Serve. fi + 1. kbs A HE RIA FEUER © DADE AG ICK, + GIVE ASR] ak > SEEMS BERS > SAT SERIES © Notes: 1. Heat the pan first before you add oil. 2.Do not disturb the egg mixture right after you pour it into the pan but wait for a while to allow it to become more firm.‘F & OZ & STEAMED POMFRET TAL #EBUR CRITSOA5E) » ARE Ingredients: 1 pomfret (about 26 ounces), 4 cup green onion shreds, /4 cup ginger shreds, 1 tablespoon coriander, 4 tablespoons oil ABU ~ PPAR ARG ~ Yfiryd Ae © jpepito= WXEASE = WELACRG ~ BSA He + RR 12 Be ~~ RA 6 He Seasonings: = 1 tablespoon wine, 3 tablespoons soy sauce, % cup stock, 44 teaspoon MSG GL = 1. A DETREREZA DS > FAGRIEACATEE (NSS — BA) > FS A EL A SPT SYS > AST BAE > MAC TP 753 o 2. TRH > ISTE © BADER A TERA AAR 1 5) Sal > ELS BRE fe b> ITE fe REE A BARA AM Be o Method: 1.Rinse fish and pat dry. Bring water in steamer to a boil; steam fish on a plate for 7 minutes. Do not open lid during steaming. Turn fire off. Leave covered for 7 minutes more. 2. Take fish out. Drain off juice. 3.Heat oil in a frying pan. Stir-fry green onion shreds, ginger shreds and sea- sonings for }4 minute. Bring to a boil. Pour over fish. Garnish with cori- ander. Serve. Note: . “Pomfret” describes a kind of large, flat fish that lives in the ocean.jet 7 ee BO STEAMED SHIH-BAN (GROUPER) FA FBLA LR CRIQOOZSSE) ~ PFHESZS ~ HHSS1SOA Ge ~. McA DCR © Ingredients: 1 grouper (about 2 pounds), 8 dried black mushrooms, 5.2 ounces rape flower, 4 tablespoons oil jpepito= HXWIENER = BUT LARG + SOS 675i » ZENBUSD GARG ~ BUSSE » ACE ZERE © Seasonings for Marinade: : I tablespoon ginger wine, 4 teaspoon licorice powder, 4 teaspoon xantho- xylum seed powder, 14 teaspoon salt, 2 teaspoons cornstarch ate Hee PRBS BBL ACE ~ HEL ACRE ~ PYOASHG ~ ORIG AER ~ CS FRHE 0 Seasonings for Gravy: 1 cup stock, 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons wine, !4 teaspoon MSG, }% teaspoon cornstarch {WIE = LAER TESTS > FAB 112535 > HAAR TEETH o 2 AE BE OER PF > BSCE ES ee Ze GP AH PS > Be BAS Noy A We RL OT > ERE AS FY TB AAS > EH SL HA © FRET 2) B30 SSE © 3. SERIO > Beh 2 ANG > PRES > EMR A > PE ee ASE HG RE REA (EERO 4. FRSA AEE + TCA SORE ACK FR 2053 SE > KOK PETE EL 9S 5 > IRL AL LAT 2 5. ADR AGI > LA Bate > WCE RE BITOT © Method: 1.Remove old leaves from rape flower. Parboil in boiling water for 114 min- utes. Remove with slotted spoon. Add cold stock. 2.Cut off fish head, tail and middle bone; reserve. Skin should be left intact. There should be two pieces of fish meat now. Slash the meat diagonally at one inch intervals. Do not cut through. Marinate in marinade seasonings for 30 minutes. 3.Soak mushrooms in water for 2 hours. Remove stems and wash. Cut each mushroom in half. Place black mushroom half in between two slices of fish meat. Put fish head, tail and bone back into their original positions. 4.Bring water in steamer to a boil. Put fish on a plate. Steam fish for 20 minutes. Turn fire off. Leave covered for 5 minutes more. Take fish out. Pour liquid from fish into the stock. 5.Pour oil in a frying pan. Add stock and vegetable. Bring to a boil. Pour over fish. Serve.Pb at ol # STIR-FRIED CUTTLEFISH WITH SUGAR AND VINEGAR ASE: PRE (LAME) 6002 SE ~ YEA ARE » BEE GARE Ingredients: 21 ounces small fresh cuttlefish, 4 tablespoons oil, }4 tablespoon chopped gin- gerie re AAA = ETT ARE ~ GLARE + BBL ARR + RAE} S ACRE ~ HOHE ARE © Seasonings: . 1 tablespoon ginger wine, 1 tablespoon soy sauce, 1 teaspoon salt, 4 teaspoon MSG, 14% tablespoons sugar WRAL = ALR AKRE > BTAEZ ARE © Seasonings for Gravy: % tablespoon cornstarch, 2 tablespoons vinegar ARGH = LAME PBK > BEAM AA © 2 KDHE AML > TD EELS BIT > NEB A 3 A I 2 TSE > PRT F165 BE © 3. BABE EASA ZK WMES Es RRERS » SERIES AIMEE > FD REBTET eA © Method: 1.Remoye internal organs from cuttlefish. Rinse. 2.Heat oil in a frying pan. Add chopped ginger and stir-fry for a few seconds. Add cuttlefish and seasonings. Stir-fry for about 2 minutes. Simmer with lid on for 1}4 minutes. 3.Remove cover. Switch to high heat. Stir-fry till liquid is nearly evaporated. Add seasosings for gravy. Stir-fry for 1 minute. Serve.ASE = EMS (el) 1H > MLR (HR URL) BEDS RBIES © 2 RESO BESS KE OR BEE) ARE LARGE (ChRELIEEBRE SSE) $A ZESRPRS~ 4S PR RL UIN RIDEAU > FPR ~ S/T A AA ° 3. AU SR OT > TEBE GAB] > SE Po tee fe I GEBCHA © 4. IR — |S ARO a CE OA — RAS > LA RR Ae CEL Wl (HY FL LAR ABOAR : BRA RAS EAE ER ° Method: 1.Remove the outer withered lettuce leaves; wash, then cut into large pieces. Arrange on the plate. 2.Soak the fresh abalone in cold water for two days. Remember to change water from time to time, or there will be an unpleasant smell. Remove and wash. Place with 1 slice of ginger root and water (enough to cover abalone) in a steamer; steam for 3~4 hours. Remove. Cut off irregular looking parts along the’ the edge to make it round. Slice into pieces. Put in steamer again. Steam for Another 2~3 hours. If using canned abalone, just slice and keep the juice. 3.Pour the steamed broth or canned juice in a small saucepan. Add seasonings. Bring to a boil. Add abalone slices. Add cornstarch paste to thicken. When boiling, remove and pour over lettuce. Serve. Gini + Sle SAS See > RI LARGE © Note : Abalone is nutritious and conducive to health.bk \ PAPER-WRAPPED FISH ‘ Ingredients: 1 flounder, 1 piece cellophane (6” x6”), butter, 4~5 cups oil for fryingiF = IBIAS + RH FER ~ FECA RG ~ BARBUS 625 Re ~ EYP LAR ~ ARSE © @QAAMIARE ~ ekleAReo | . Seasonings: @I teaspoon salt, 14 teaspoon MSG, \4 tablespoon wine, 4% teaspoon pepper, 1 tablespoon ginger juice, 3 teaspoons cornstarch @l tablespoon cornstarch, 114 tablespoons water 1 BERS > WIZBAAULET > MEHTA © 2. APR AIR RREE ROR SE A DE HSS) > BE2057-RE © 3. SOLAR UNCER HO PAR 1 PSE > St EL Path > PART LRA > TESTO 2 LDOK © 4. TEEEZE SPR > WA LETH > KFO~ B84} oaE > BIT AEA © Method: i 1. Rinse fish. Remove head and internal organs. Tear off fish skin. 2.Cut fish to 2”x2%4” pieces. Mix well with seasoning @. Let stand for 20 minutes. 3,Place fish at one corner of the cellophane. Put a small piece of butter on fish. Wrap the fish with cellophane. Use seasoning @) to seal. 4.Heat oil until moderately hot. Put the wrapped fish in and deep fry for 6~8 minutes. Remove and serve. ina = RT WER ~ ROL > FRSA ~ Ayo Note: Other kinds of fish with tender meat and less bones can be used instead. jpepito= HwBao H LEMON-FLAVORED FISH SLICES aT Ingredients: 2 pounds codfish filets, 6 tablespoons oil jpepito= wiBSI ¢ DEA LARE + ABIL G75 Rk ~ REISER ~ BLES RE © QP BUA ARE + HEART 16 ARE ~ HESARE ~ BERR ~ DRE ERE ~ Zk Le ~ AEA 0 Seasonings: @I tablespoon ginger wine, 14 teaspoon pepper, 1 teaspoon sugar, }4 teaspoon salt @2 tablespoons fresh chopped pineapple, }4 tablespoon lemon juice, 3 table- poons sugar, 1 teaspoon salt, 4 teaspoon MSG, 1 cup water, 1 tablespoon cornstarch WAKE = 1. RUPIAH > RBH (BERET) © 2 ATRIA BLA DRRIEHI A) > BE2053-2i © 3. Re S CRARESH) ATH > 1S Se PEI SG Be > BE iEE © 4. BAA GEIS OR ARE RARIR > Pe RE IMEL AP_ETIRTAT BES © Method: 1.Rinse fish meat and pat dry. Cut each filet into thinner, smaller slices. (You can also use the whole filet if desired.) 2.Mix the fish well with seasoning @. Let stand for 20 minutes. 3.Heat oil in pan. Sauté fish slices on both sides till golden brown. Remove. 4.Use another pan to boil seanoning @) till thickened. Pour over fish and serve. ‘irae: = FOR ARTETA > WHEL BAIR > DEORE HE SHIRE © Note: Pineapple should be finely chopped.BRE SPICY FISH CHUNKS FER) 3~4 er ~ PTI ARE ~ KP HHIES > RE K2 ARE S Tk 12 Ingredients: 3~4 pieces croaker fish, 4 tablespoons oil, 4~5 cups oil for frying, 2 table- spoons cornstarch paste, 44 cup waterARISE + PARE > BEH TARE + BB ERG ~ URAC AERE ~ OR ROSAKRE + HIK2AERE © QAR 1A ~ BIS ARE © GQRRILARE ~ ALSRAUPTLARE ~ SAKE ~ SELASEL + BELG 2ERE © Oe ARE ~ WHS ARE ~ ERE SEIS ARE © Seasonings: @I tablespoon wine, 1 tablespoon ginger juice, 14 teaspoon salt, 4 teaspoon MSG, 3 teaspoons cornstarch, 2 teaspoons water @J1 cup cornstarch, 3 tablespoons flour @l tablespoon chopped garlic, 1 tablespoon chopped red chili, 2 tablespoons soy sauce, 1 teaspoon sugar, 14 teaspoon salt @J teaspoon xanthoxylum seed powder, 2 teaspoons sesame oil, 14 tablespoon chopped green onion or coriander (AK = LAS > RRA > FRA EEE205 SH © A DARKE Se (See Hn]) itd o ADEE AUD BIE > RAGED > HBO GEZK RE > ESRE MIO RCK © 5. UE EAA ~ A SE POE > BITTER EE © Method: - 1. Rinse fish meat and pat dry. Blend well with seasoning @. Let stand for 20 minutes. 2.Coat each fish piece evenly with seasoning @. 3.Heat oil till hot. Deep fry fish for about 4 minutes till golden brown. Remove and drain. 4.Heat 4 tablespoons oil in pan. Add seasoning @) and stir-fry for a while. Put water and fish pieces in. Stir-fry slightly for a while. 5.Pour in cornstarch paste to thicken gravy. Sprinkle seasoning ® on top and serve.yy » 2 es Y ge N A BBEARS SIMMERED CARANGIDS WITH FERMENTED BEANS AND GARLIC = — aed FARES TERE (OPES IR) 5~GIEE ~ B>THHEARE + HHAK3ACRE © Ingredients: 5~6 carangids, 6 tablespoons oil, 3 tablespoons waterASAE = FEISe (GABA) ~ AL BMR2Se CONS) ~ aR RLO~SRr (CIMA) ~ BEIZSRE ~ BROARG ~ BEIGE ARG ~ PEO ~ BRH2 ARE » TEC ARE ~ RDF © Seasonings: 1 chopped green onion, 2 chopped red chilies, 6~8 chopped garlic cloves, 1 teaspoon chopped ginger, 2 tablespoons dry fermented beans, 1 teaspoon salt, 2 teaspoons sugar, 2 tablespoons soy sauce, 4 tablespoon wine, some MSG EEE + GPA > mz zK(D > 2. RoE ATHBEAA > TAGE Be NUZS PT OR ES 3. FADE PERTH LD Se > WLBIR RRA > IE BK © 4. RATS > DURETAA Soya > BD) Bee HE RE o Method: 1.Rinse fish. Remove internal organs. Pat dry. 2.Heat oil_in pan. Grill the fish on both sides until slightly scorched. Remove. 3.Use the oil left in pan to stir-fry seasonings for a while. Put the fish back into the pan. Stir-fry for a while. 4.Add water. Simmer with cover on-for 3 minutes. Remove and serve. Gina = PRT ERED > SEHEETS tier DAA ORNS. > BESEDR BAY © Note: Besides carangids, many other kinds of fish can also be cooked this way.woo Eb FN Se CURRIED FISH HEAD Ingredients: 1 large (sea) fish head, 1 pot boiling water, 8 tablespoons oil, 200cc fresh milk, 400ce. coconut juice, 1 teaspoon ground black pepperWE + DUS ARE ~ ALAC AA RE ~ EERE T HR) To ALBEE TSE 26 BRB y ATR PRURLA RE ~ BQ ACRE ~ BOAIS ARE ~ PIL SARE > BES ARE BEE Ke a EE (BK BRD) ARE > WHA, (HAT) © QR BSF 2 Re > W3A5ILA TB RAT ACAD AIPA 9) ~-ZRBR 8 —1 08H © Seasonings: @5 tablespoons curry powder, 114 tablespoons chopped scallion bulb, 4 cup dried onion, 2g cup dried carrot, 1 tablespoon chopped red chili, 2 teaspoons salt, 3 tablespoons ground pork, 114 tablespoons wine, 3 tablespoons sugar, % tablespoon chopped ginger, 4% tablespoon chopped garlic, 1 diced tomato @2 potatoes (dice into inch size cubes and fried for 4 minutes), 8~10 baby mustard greens. TGS + 1. SURE RBS > FPA KY ls > FEVER T° LIBRE ATE > SKA DELS > FECA RY NBT AS es Bh RS) LOS tise > SETTER GSA NA By ENR > PARAL A BEEP ORY Aare 3. IRR ATO AE SSE > PREG Aik BER SAT 85h > Bee DO RAG RVAT © Method: ” 1. Remove gills and scales from fish head. Rinse. Parboil in boiling water for 1 minute. Rinse under cold water. 2. Heat oil in pan. Add seasoning @ and stir-fry for a while. Put fish head and coconut juice in to cook for 10 minutes. (Stock or water can be used instead of coconut juice.) During cooking, turn the fish head over from side to side. Add fresh milk. After boiling for a while, remove and put into a small pot which already has half the amount of seasoning @) in it. 3. Place the other half of seasoning @ beside the fish head. Simmer the fish head over low flame for 7~8 minutes. Sprinkle black pepper on top and serve. fifi = INF FS SAO BH eR ASS Note: Fish head can also be cooked in pieces.vb SA HK SAUTEED PRAWNS HE: ARUSROOUAE > WRITE © Ingredients: 1.3 pounds prawns, 4 tablespoons oil jpepitoX HXTARAS = EL ARE ~ ORAS > BURL ARG ~ BTL ARE s Baba + HOHE RE o Seasonings: 7 l-tablespoon soy sauce, some MSG, 1 tablespoon chopped green onion, 1 table- spoon ginger juice, some salt, 2 teaspoons wine {BG = 1ST ESSH AM > AGHEA YEAR + BAIR URRZ AK {iP ° 2. ESO AIOE ) BR 30 St © SDRAM > BARRA BOI (BEYER) > AVAIL (Bea 2h) BIRD Bet ee Fd Method: 1.Cut off prawns’ antennae and legs with kitchen scissors. Remove intestinal cords, Rinse and pat dry. 2.Blend prawns with seasonings. Marinate for 30 minutes. Discard marinade. 3. Heat oil in pan. Add prawns. Stir-fry quickly over high heat for 114 minutes till liquid has evaporated. Remove and serve.ADE = UBRE2EE (KIQV0ZS TE) + BAARGMl + WATS ARE o Ingredients: 2 (sea) crabs (about 2 pounds), 6 eggs, 8 tablespoons oil Se ee PeTASS: BEB ZARE ~ BAU 498 RE ~ ORARLSIRRE > HTH 16 ARG ~ PEL ACRE ~ BEI SERE © Seasonings: ~ 2 tablespoons ginger wine, }4 teaspoon ground pepper, 14 teaspoon MSG, 144 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon salt GE = 1. AIPA eA Gh ee > PRA ME RAAT > HEATON > IR ESE RIG~TASR) + BRB BRK O 2 DRE ACPO IS BH > (BY PES LANA FRESH — I BKK) > OBIE SANG PF Bt > CUBIS Re SABRE ME AR ORRIAT o Method: 1.Brush crabs clean. Lift off back shells. Take out gills and organs. Drain liquid out. Chop into small pieces (about 2 inches long). Beat eggs well. 2.Heat pan over moderate heat for 2 minutes. Pour in oil. Add crab pieces immediately after. Add seasonings. Stir-fry over high flame till liquid has evaporated. Pour egg mixture in. Stir-fry till firm and a little scorched. Serve. BUS LLL TR ha RR jpepito= HIGs apee HOMEMADE WINE-MARINATED CRABS Ingredients: 1 or 2 fresh crabs, 1 tablespoon Kaoliang wine, water, 14 teaspoon MSG teaspoons salt, some ice jpepito= HY -HGH = DMT iR es Oe A ie BE > SRE ANP TPP RULE © FART OH > SUAS > MAURER + CURRAN SE > NZD > [aE > EE EDAD RE Re > BPEL RE BE > HERE > Were IPR EE ° SEMA ZK CSS) > AP BT FEAF AER) © BIA aE ES DOE DA AC DA HEARS AROS | AOA 2 SRE 2D TBLEL OK IGA ZK © FEL NEI Be SEE — PSS TPS A Tk A Ee TB ANS eT ER Be CPLR ASR BLO Be BRACE + LEER AIS~4 ACRE) > ATO © Method: Remove the large main shell from crabs. Clean and sponge exposed parts. Rinse, Cut crabs into small pieces. Drain water out. Put crabs in a bowl. Add salt, wine and MSG. Blend well. Add some ice water. Cover the bowl and put into refrigerator for 4 hours. Serve. (Add about 1 tablespoon of ice water for 2 crabs and 3~4 tablespoons of ice water for 1 crab.)2tRBA2ET Mh MUR HII Vegetarian Dishes 36-28 Pork & Beef Dishes amiss Chicken & Duck Dishes @&38 Seafood Dishes *AAFA Tonic Dishes #5439 Dimsum Dishes SOSUCBAIRWAIRAG) HILIT PUBLISHING CO., LTD. SrtriSerscUe wSie Tipps an ey e Taiwan, R.0.C. Be (eyjoaccas 42 erat an tne) Telex: 26229 HILIT