Soup with Fresh Glabrous Greenbrier and Pork Shin

Ingredients (4 servings)

Fresh glabrous greenbrier      1 catty

Pork shin                              1 catty

Hyacinth bean                       5 tsins

Preserved Chinese Jujube         3

Dried tangerine peel                  1

Water                                       12 bowls

Salt                                         some

Step 1: Rinse the fresh glabrous greenbrier

Step 2: Blanch the fresh glabrous greenbrier in boiling water for 1 minute.

Step 3: Remove the fresh glabrous greenbrier and drain.

Step 4 Blanch the pork shin in boiling water for about 2 minutes.

Step 5: Rinse the preserved Chinese Jujube and drain

Step 6: Rinse the hyacinth bean and drain

Step 7 Soak the dried tangerine peel, then rinse and drain.

Step 8 Pour water into the pot. Add hyacinth bean, preserved Chinese Jujube, dried tangerine peel and fresh glabrous greenbrier. Boil for 1 hour over high heat.

Step 9: Add the pork shin in the pot.

Step 10 Boil over low heat for 2.5 hours. Season with salt. Serve.

Tip: Should use the fresh pork shin instead of frozen pork.

Happy April Fool!

Everyone, Happy April Fool!!!

Fruit Cake

Fruit Cake

Ingredients

150g flour 120g brown sugar 3 eggs 12og none salt butter 50g preserve fruit 30g raisins 1/2 tbsp soda powder 2 tbsp rum salt

Methods

1.Soak preserve fruit and raisins in rum

2.Stir butter and sugar until white add eggs and mix them well

3.Add sifted flour soda powder and salt into 2 stir it until sticky

4.Add 1 to 3 mix them well

5.Paint oil on the baking model pour 4 in bake for 35 minutes by 170C test it by a bamboo stick after it's colored,if its not sticky serve

Cheese Cake

Cheese Cake

Ingredients

1 fancy cake 90g non salt butter 80g flour 1 tbsp milk 60g patent flour 1/4 cup of water 1 egg salt 2 yolk

Methods

1.Stir 20g patent flour with non salt -butter press them into thin pieces

2.Mix flour with 40g patent flour add milk egg water salt stir the paste to be smoothly wait for 15 minutes

3.Warp the cheese sliced with paste roll and folf for three times chill for 1 hour then roll it into a large piece paint the yolk on wrap the fancy cake with it dig the paste by fork paint the yolk on a gain

6.Pre-heat the oven set the temperature to 180C° bake for 40 minutes until golden

Swiss Roll

Swiss Roll

Ingredients

90g flour 90g castor sugar 50g none salt butter 1 tbsp milk powder 4 eggs 1 tbsp vanilla powder 1/4 tbsp salt 50g cream 2 pieces of paper(30cm by 40 cm or depends on the size of baking plate)

Methods

1.Stir eggs and sugar until white

2.Add flour vanilla powder milk powder butter and salt stir them to be the paste

3.Put paper on the baking pan pour 2 into

4.Bake for 35 minutes by 170C° put the piece of paper on the table

5.Put the cake up side down paint cream on it then roll it with paper into round wait for 15 minutes and take the paper away

Blueberry Cake

Blueberry Cake

Ingredients

1 fancy cake 1 cup of cream 20g blueberry jam 15g diced alond 1/2 tbsp gelatin 1/4 cup of hot water

Methods

1.Stir the cream until  barmy

2.Put the fancy cake in the model pour cream and blue berry jam into chill for 30 minutes until the surface become solid

3.Take the cake out coat with almond

Tiger Skin Cake

Tiger Skin Cake

Ingredients

Skin :2 egg white 4 yolk 10g castor sugar 20g corn powder

Inside:4 yolk 4 egg white 100g sugar 30g milk 30g 1 piece of paper 1/4 tbsp soda powder

Methods

1.Stir egg with 2 yolk castor sugar add corn powder and mix them well

2.Put paper on the baking pan pour in paste

3.Pre-heat the oven set the temperature to 180C° bake for 15 minutes cool the skin off

4.Mix milk cocoa powder oil soda powder flour yolk and 60g sugar

5.Stir egg white until barmy add 40g sugar for serveral times put them into 4

6.Pre-heat the oven set the temperature to 180C° bake for 30 minutes cool it oof

7.Take the skin on paper paint on cream stuff inside roll to round shape open after 20 minutes then serve