The Way We Eat

Ingredients:
1 kilogram fresh mandarins
125 grams mung bean powder

Method:
Peel off the mandarin skins. Remove the seeds and cut mandarins into small pieces.

Place mung bean powder in a bowl and mix with water to get a thin paste.

Boil the mandarin juice in a stainless-steel pot and pour it into the thin paste.

Cook the thin paste. Stir it up until it is shining and translucent.

Mix it with small mandarin pieces. Place it on a plate.

Ingredients:
500 grams eggs
500 grams sugar
200 grams flour
25 grams cooked and minced ham

Method:
Crack eggs. Use an electric beater to beat eggs and sugar until smooth. Set aside.

Slowly sieve flour into the egg mixture. Stir until combined.

Place the paste in a pre-oiled dish. Sprinkle some ham on top.

Steam for 30 minutes. Take it out and cut into pieces.

Ingredients:
50 grams agar
1 kilogram sugar
200 grams egg whites
500 grams sliced pineapple
50 grams sliced cherries

Method:
Place sliced pineapple and cherries into several small cups.

Boil 35 grams agar with 1.5 litres of water, until completely dissolved. Add 500 grams sugar, stir until dissolved.

Spoon the liquid into paper cups after cooling down.

Boil 15 grams agar with 500 millilitres water and 500 grams sugar. Set aside to cool.

Beat egg whites until foamy. Pour in the sugar mixture and stir.

Spoon it into each cup. Put them in the fridge.

Take them out of the fridge. Display them on a plate.

Ingredients:
30 grams shrimp meat
6 grams fatty pork
1 prawn
a chunk of cucumber
some red and black caviar
salad dressing
salt
egg whites
spring onion
sliced ginger
spring onion ginger sauce
starch powder
cooking wine

Ingredients:
6 prawns
1/4 juicy peach
15 grams peanut powder
20 grams salad dressing
coriander
2 spring roll wrappers
cooking wine
white pepper powder
vegetable oil

Ingredients:
1 egg
20 grams white sugar
15 grams honey
50 grams cake flour
50 grams self-raising flour
bean paste filling
vegetable oil

Method:
Mix egg, sugar and honey together. Sieve flour into the liquid. Stir until it becomes paste. Set aside.

Heat a non-stick pan. Turn the gas to low. Spoon the batter into the pan to get a well-rounded shape.

Turn it over when small bubbles appear. Cook another one.

Place bean paste filling between two pancakes. Place them on a plate.

Ingredients:
80 grams squid
1 green pea
2 choy sum leaves
40 millilitres stock
30 grams mandarin fish meat
6 grams pork fat
salt
egg whites
white pepper powder
spring onion ginger sauce
starch powder
water starch

Ingredients:
100 grams thin dry noodles
1 egg
50 grams shrimp meat
15 grams cooked fatty pork
20g water chestnut
minced spring onion
bruised ginger
starch powder
salt
MSG
sesame oil
white pepper powder
vegetable oil

Method:
Boil noodles until tender. Drain and rinse under cool water.

Add egg, salt and MSG. Stir and set aside.

Chop cooked shrimp meat and fatty pork into a mash. Stir together with the crushed water chestnut, minced spring onion, bruised ginger, starch powder, salt, MSG, sesame oil and white pepper powder to get the filling.

Divide filling into small balls. Cover each ball with noodles.

Steam them on a pre-oiled plate.

Fry steamed balls in pan until golden brown. Place them on a plate.

Ingredients:
100 grams cooked and mashed taro
50 grams cooked lard
100 grams cooked starch
60 grams diced shrimps
25 grams diced fatty pork
70 grams diced pork butt
30 grams diced winter bamboo shoots
5 grams diced mushroom
40 grams beaten eggs
water starch
baking powder
five-spice powder
salt
sugar
vegetable oil

Method:
Mix mashed taro and lard. Put them in fridge.

Blanch diced shrimps, fatty pork, winter bamboo shoots and mushrooms in boiling water.

Add salt, sugar, chicken powder to blanched ingredients and fry in a pan until they smell delicious, dressing them with starchy sauce. Cool down, then add eggs to make the filling. Put it in the fridge.

Divide mashed taro into ten pieces. Put filling in each piece and seal the edge to get a dumpling.

Flatten the dumplings. Fry in 120 degrees Celsius oil until golden brown like a beehive.

Take them out and place on a plate.

Ingredients:
180 grams cake flour
10 grams custard powder
25 grams baking powder
70 grams butter
50 grams fresh milk
4 eggs
100 grams skinless walnuts
180 grams sugar

Method:
Melt butter and mix all the ingredients together.

Pour the mixed paste into a baking tray with pre-oiled baking paper and steam for 45 minutes.

Cut into small pieces after cooling down and place them on a plate.

Ingredients:
200 grams flour
200 grams shrimps
300 grams pork mince
5 pieces of fresh asparagus
2 sheets of nori
minced spring onions
salt
egg whites
eggs, beaten
white sesame seeds
chicken powder
spring onion ginger sauce
white pepper powder
starch powder
vegetable oil

Method:
Chop shrimps into a mash and mix with pork mince, salt, egg whites, chicken powder, spring onion, ginger sauce and white pepper powder to make the filling. Set aside.

Remove roots of the asparagus and cut the stalks in half. Cut each sheet of nori into five pieces. Set aside.

Mix flour, minced spring onion, salt and some water to make a dough. Divide the dough into ten pieces and roll out into thin skins.

Place a layer of filling on each skin. Put a piece of nori and an asparagus on top of the filling. Roll it up, fastening it with baking paper. Steam for ten minutes.

Remove the baking paper. Brush the skins with egg mixture and roll them in white sesame seeds.

Fry in oil until golden brown, then place them on a plate.

Ingredients:
1 long eggplant
white sesame seeds
starch powder
100 grams pork mince
crushed freshwater chestnut
1/2 egg
salt
white pepper powder
chicken powder
minced spring onion
bruised ginger
40 grams flour
25 grams cornflour
5 grams custard powder
5 grams baking powder
vegetable oil