半成品材料和酱汁制法 Semi-finished Materials and Sauce Preparation
Posted: Sun May 11, 2025 6:10 am
半成品材料和酱汁制法
虾胶制法
材料：
虾肉640克，
盐1茶匙，
生粉3汤匙。
调料：
盐 11/3 茶匙，
鸡粉 1/2 匙，
生粉4茶匙，
糖1茶匙，
麻油少许，
胡椒粉少许。
制法：
(1)虾肉去壳、去肠和洗净，加入盐捏匀，再加入生粉捏匀，用清水冲洗干净后用干布抹干水分。
(2)用刀把虾肉拍扁后，利用刀背将虾肉剁烂，盛起。
(3)加入调味料，用手把虾肉挞至起胶，即成。
心得：
(1)制做虾胶时，遇上厚壳虾，必须把虾壳去掉。
(2)做虾胶的虾肉宜用刀背剁，不宜采用搅拌机搅烂。前者不会破坏虾肉纤维，有嚼劲，后者所做的口感会比较润滑。
(3)虾胶不宜存放太久，否则肉质容易变质。
大厨小记：
制造虾胶宜采用虾肉雪白带点绿色、虾壳薄而富弹性，用冰冻有壳虾，以身有光泽者为上选。反之虾肉带红色、光泽欠缺，或是虾带黑点、甩壳，肉质发霉而有腥臭味道，说明虾已变质，不能食用。
带子处理
材料：
速冻带子640克，
油1汤匙。
调料：
食用梳打粉 1/3 茶匙，
生粉1汤匙，
胡椒粉少许，
麻油少许。
制法：
(1)带子必须解冻、洗净、抹干水分。
(2)加入调味料腌10分钟，最后加入生油拌匀，即成。
心得：
(1)腌带子不要腌得太久，时间过长，会引致带子出水。
(2)解冻带子避免在水龙头下不断冲洗解冻。
(3)用食用梳打粉处理带子，可防止带子经烹调后缩水变细，保持鲜味和口感。
(4)去除带子的梳打粉，可在余水前冲洗1次。
大厨小记：
选购速冻带子，以产自南澳大利亚的最佳，味鲜而爽口。由于水质不同，带子特性有异，如西澳洲的水比较温暖，故该地的带子肉质柔软而没有弹性，鲜味浓郁。至于产自美国和加拿大的带子，则纤维粗糙而肉质带韧，色泽欠鲜明。
鱼翅种类和处理
大厨小记：
购买鱼翅时，不要选取有枯骨或有翅骨的鱼翅，因为翅针可能不多。家常食用的鱼翅，可分为勾翅、脊翅和翅片（即拨水部分）。勾翅的翅针多但价钱贵，必须煲煮10小时以上，以红烧和京扒最适合。相对翅片，脊翅的翅针比较小，煲煮时间比较短，以红烧和煲汤为主。此外，翅片的翅针长而价钱经济实惠，煲煮时间5~6小时，由于肉多而翅针软滑，最宜煲汤。勾翅可先用瓦煲或电子瓦煲煲至五成软身，取出放进煲汤袋，然后回放入汤煲内继续烹调。
银丝雀巢
材料：
粉丝（即银丝）。
制法：
(1)粉丝用刀切断，洒上少许水，隔水蒸1分钟使软身，盖上布，保持湿身（粉丝忌干身）。
(2)放入雀巢兜内砌成雀巢，再加上另一个雀巢兜夹好，放入热油锅炸至松身，即捞出沥油，去雀巢兜即成。
心得：
(1)预先把粉丝蒸软身，切断，才容易编砌在雀巢兜中。
(2)雀巢下锅后，必须用锅铲轻压雀巢兜，以防粉丝散乱和碎裂。
杂菜水
材料：
西芹1条，
胡萝卜1根，
红椒2只，
蒜子5粒，
芫荽头1棵，
姜40克，
干葱5粒，
洋葱1个，
水2量杯，
果皮(浸软)1个。
制法：
将所有材料放入搅拌机中搅碎，用布滤去渣，留菜汁即成。
心得：
(1)胡萝卜汁能使腌肉经炸透后色泽更漂亮。
(2)其他杂菜料，可助腌肉更松化美味。
特色XO酱
材料：
朝天椒480克，
红椒320克，
辣椒干80克，
靓虾米320克，
瘦金华火腿320克，
元贝（瑶柱）640克，
干葱640克，
蒜子640克，
鱿鱼干80克，
生油5量杯。
调味料：
鸡粉5茶匙，砂糖3茶匙。
制法：
(1)元贝用3倍清水加2片姜，隔水蒸2~3小时，沥干水分，备用。
(2)朝天椒洗净、去蒂， 1/2 量的朝天椒切碎，其余则每只切成3份。
(3)辣椒干洗净， 1/2 量利用搅拌机搅碎， 1/2 则用刀剁粒，备用。
(4)虾米浸软约10分钟，洗净、沥干水分。锅烧热后下2汤匙油，慢火爆香虾身，然后切成末，备用。
(5)金华火腿切粒，备用。鱿鱼清洗干净，用焗炉焗至脆身，再用刀剁成碎粒，备用。
(6)干葱、蒜子洗净，红椒放进搅拌机搅成碎粒，用布抹干水分。
(7)锅中放入3~4量杯油烧热，放入朝天椒、干葱和蒜茸，以慢火炸约30分钟或直至水分全干透，再加入其他材料煮约15分钟，最后加入调味料，即成。
心得：
把材料分为干货和湿货两类，朝天椒、红椒、干葱茸、蒜茸，用六成生油分量，慢火煮30分钟，直至水分被蒸发，然后分别加入金华火腿粒、蒸熟元贝、虾米粒、辣椒干、鱿鱼干粒，以慢火煮15分钟，油以浸没材料面为准则，加入调味料即成。
风味料
材料：
辣椒干60克，
蒸熟元贝碎（瑶柱碎）320克，
虾米（炸脆搅碎）60克，
日本面包糠320克，
蒜子960克，
干葱(切片)640克。
蒸干元贝材料：
姜适量，葱适量。
调料：
盐1茶匙，
鸡粉1茶匙，
糖 1/2 茶匙。
制法：
(1)辣椒干走油（即稍炸片刻），一半切粒，另一半则搅茸。
(2)干元贝浸水30分钟，放入姜和葱蒸2小时，沥干水分。烧热油后熄火，放入元贝并盖上盖，待水分干取出。
(3)蒜子用水稍搅碎，倒出后抹干水分，日本面包糠、干葱以慢火炸至色金黄，盛起。
(4)把所有材料用布抹干油分，放入调味料，分别置于密闭的器具中贮存。
心得：
(1)嗜好辣者，可加重辣椒的分量；反之可因需要而减少分量。
(2)炸元贝时，必须沥干水分。当锅中油热后放入元贝，然后熄火，并加上盖，待炸透后方可盛起。
(3)可应用于不同的炸物，如带子、鱼球、豆腐和蟹等。
滋味汁
材料：
蒜子320克，
干葱160克，
姜80克，
香炸蒜茸2汤匙。
调味料：
鸡汤 3 4/5 量杯，
豆瓣酱200克，
茄汁640克，
鱼露80克，
美极鲜酱油80克，
糖320克，
生粉6茶匙。
制法：
(1)蒜子用搅拌机加水搅碎，不要太碎。
(2)姜和葱用刀剁碎。
(3)锅烧热，投入所有材料爆香，加入调味料，慢火煮滚，即成。
心得：
滋味汁注入瓶内后密封，置放在冰柜中贮藏。
豉汁
材料：
豆豉80克，
姜40克，
干葱40克，
油炸金蒜茸20克，
果皮 1/2 ，
葱40克，
紫苏叶3片，
蒜子40克。
调味料：
鱼生豉油1汤匙，
蚝油 1/2 汤匙，
糖2茶匙，
生粉2茶匙，
麻油少许，
胡椒粉少许，
生油4汤匙，
老抽3/4 汤匙。
制法：
(1)紫苏叶洗净，撕碎。果皮浸软，洗净，剁碎。葱洗净，切粒。
(2)豆豉、姜、干葱和蒜子，剁碎。
(3)锅中放入生油烧热后，下所有材料爆香，盛起，加入碎紫苏叶、果皮及葱粒和油炸金蒜茸，拌入调味料，即成。
心得：
(1)置于冰柜，可贮存期为两星期。
(2)可搭配任何海鲜、肉类和茄子等材料。
(3)利用豉汁烹调菜肴时，可用一些湿粉丝垫于碟底，以吸收酱汁味道，将别有一番风味。
脆浆制法
材料：
面粉640克，
生粉40克，
泡打粉（即发粉）80克，
清水4量杯。
调味料：
生油200克，
牛油40克，
盐1茶匙
制法：
(1)所有材料筛匀。
(2)加入调味料拌匀，即成。
心得：
(1)在炸物前 30∼45 分钟调匀脆浆，效果更佳。
(2)脆浆可预先准备，但不可置贮于冰柜。
油炸金蒜茸（炸熟蒜茸）
材料：
蒜子200克。
制法：
(1)蒜子洗净，用搅拌机和水把蒜子搅碎，但不要太细碎。
(2)用布抹干水分，以小火炸至金黄色便成。
心得：
(1)宜用刀剁法。
(2)蒜茸下锅时，小心轻放，以免蒜茸溅起四散，弄污炉灶或引起抢火现象出现。
(3)可贮放于防潮的器具内，备用。
蒜盐制法
材料：
油炸金蒜茸4汤匙。
调料：
五香粉 1/4 茶匙，
盐4汤匙，
鸡粉2茶匙。
制法：
(1)用刀把金蒜茸剁成粉末。
(2)加入调味料拌匀，贮放在玻璃器具中，置放在干爽处，即成。
心得：
(1)熟蒜茸用刀剁碎前，必须用布抹干油分。
(2)倘若金蒜茸放入搅拌机内，不易被搅碎。
(3)盐和五香粉必须先小火炒香，再放入熟蒜粉内，这样更有香味。
Semi-finished Materials and Sauce Preparation
Preparation of Shrimp Paste
Materials:
640 grams of shrimp meat
1 teaspoon of salt
3 tablespoons of cornstarch
Seasonings:
1 1/3 teaspoons of salt
1/2 teaspoon of chicken powder
4 teaspoons of cornstarch
1 teaspoon of sugar
A little sesame oil
A little pepper powder
Preparation method:
(1) Shell, remove the intestines and wash the shrimp meat. Add salt and knead evenly, then add cornstarch and knead evenly. Wash with clean water and dry with a dry cloth.
(2) Flatten the shrimp meat with a knife, then use the back of the knife to mince the shrimp meat, and set aside.
(3) Add the seasonings and use your hands to beat the shrimp meat until it forms a paste.
Experience:
(1) When making shrimp paste, if you encounter shrimp with thick shells, you must remove the shrimp shells.
(2) When making shrimp paste, it is advisable to mince the shrimp meat with the back of a knife instead of using a blender. The former will not damage the fibers of the shrimp meat and has a chewy texture, while the latter will make the texture relatively smooth.
(3) The shrimp paste should not be stored for too long, otherwise the meat quality will easily deteriorate.
Chef's Notes:
When making shrimp paste, it is advisable to use shrimp meat that is snow-white with a little green color and has thin and elastic shells. When using frozen shrimp with shells, those with a shiny appearance are the best choice. Conversely, if the shrimp meat is red in color, lacks luster, or has black spots, loose shells, moldy meat, and a fishy smell, it indicates that the shrimp has deteriorated and should not be eaten.
Treatment of Scallops
Materials:
640 grams of frozen scallops
1 tablespoon of oil
Seasonings:
1/3 teaspoon of edible baking soda powder
1 tablespoon of cornstarch
A little pepper powder
A little sesame oil
Preparation method:
(1) The scallops must be thawed, washed, and dried.
(2) Add the seasonings and marinate for 10 minutes, and finally add the raw oil and mix well.
Experience:
(1) Do not marinate the scallops for too long, as excessive time will cause the scallops to release water.
(2) When thawing the scallops, avoid continuously rinsing them under the faucet for thawing.
(3) Treating the scallops with edible baking soda powder can prevent the scallops from shrinking and becoming smaller after cooking, and maintain their freshness and texture.
(4) To remove the baking soda powder from the scallops, you can rinse them once before blanching.
Chef's Notes:
When purchasing frozen scallops, those produced in South Australia are the best, with a fresh and refreshing taste. Due to the different water qualities, the characteristics of scallops vary. For example, the water in Western Australia is relatively warm, so the scallops there have soft and inelastic meat, and a rich umami flavor. As for the scallops produced in the United States and Canada, their fibers are rough, the meat is tough, and the color is not bright.
Types and Treatment of Shark's Fin
Chef's Notes:
When purchasing shark's fin, do not choose shark's fin with dry bones or fin bones, because there may not be many fin needles. For home consumption, shark's fin can be divided into hook fin, dorsal fin, and fin slices (i.e., the part of the fin used for paddling). Hook fin has many fin needles but is expensive. It must be boiled for more than 10 hours, and is most suitable for braising in soy sauce and Beijing-style braising. In contrast to fin slices, the fin needles of dorsal fin are smaller, and the boiling time is shorter, mainly used for braising in soy sauce and making soup. In addition, the fin needles of fin slices are long and cost-effective, and need to be boiled for 5 to 6 hours. Because there is a lot of meat and the fin needles are soft and smooth, it is most suitable for making soup. The hook fin can be first boiled in a clay pot or an electric clay pot until it is 50% soft, taken out and put into a soup bag, and then put back into the soup pot for further cooking.
Silver Thread Bird's Nest
Materials:
Cellophane noodles (i.e., silver threads)
Preparation method:
(1) Cut the cellophane noodles with a knife, sprinkle a little water on them, steam them over water for 1 minute until they are soft, cover them with a cloth to keep them moist (the cellophane noodles should not be dry).
(2) Put them into a bird's nest-shaped container and shape them into a bird's nest. Then add another bird's nest-shaped container to clamp them, put them into a hot oil pan and fry until they are crispy, then take them out and drain the oil, and remove the bird's nest-shaped container.
Experience:
(1) Steam the cellophane noodles until they are soft in advance and cut them into pieces, which will make it easier to arrange them in the bird's nest-shaped container.
(2) After putting the bird's nest into the pot, use a spatula to gently press the bird's nest-shaped container to prevent the cellophane noodles from scattering and breaking.
Mixed Vegetable Juice
Materials:
1 celery stalk
1 carrot
2 red peppers
5 garlic cloves
1 coriander root
40 grams of ginger
5 dried shallots
1 onion
2 cups of water
1 piece of tangerine peel (soaked until soft)
Preparation method:
Put all the materials into a blender and crush them, then filter out the residue with a cloth and keep the vegetable juice.
Experience:
(1) Carrot juice can make the color of the marinated meat more beautiful after it is deep-fried thoroughly.
(2) Other mixed vegetable ingredients can make the marinated meat more tender and delicious.
Special XO Sauce
Materials:
480 grams of bird's eye chili peppers
320 grams of red peppers
80 grams of dried chili peppers
320 grams of high-quality dried shrimps
320 grams of lean Jinhua ham
640 grams of dried scallops (scallop meat)
640 grams of dried shallots
640 grams of garlic cloves
80 grams of dried squid
5 cups of raw oil
Seasonings:
5 teaspoons of chicken powder
3 teaspoons of sugar
Preparation method:
(1) Soak the dried scallops in 3 times the amount of water with 2 slices of ginger, steam them over water for 2 to 3 hours, and drain the water for later use.
(2) Wash the bird's eye chili peppers and remove the stems. Chop half of the bird's eye chili peppers, and cut the remaining ones into 3 pieces each.
(3) Wash the dried chili peppers, crush half of them with a blender, and chop the other half with a knife, and set aside.
(4) Soak the dried shrimps for about 10 minutes, wash them, and drain the water. Heat 2 tablespoons of oil in a pan, stir-fry the dried shrimps over low heat until fragrant, and then cut them into small pieces for later use.
(5) Cut the Jinhua ham into small pieces for later use. Wash the dried squid, bake it in an oven until it is crispy, and then chop it into small pieces for later use.
(6) Wash the dried shallots and garlic cloves, put the red peppers into a blender and crush them, and dry them with a cloth.
(7) Put 3 to 4 cups of oil in a pan and heat it up. Add the bird's eye chili peppers, dried shallots, and minced garlic, fry them over low heat for about 30 minutes or until all the water has evaporated. Then add the other materials and cook for about 15 minutes, and finally add the seasonings.
Experience:
Divide the materials into two categories: dry goods and wet goods. Use 60% of the amount of raw oil for the bird's eye chili peppers, red peppers, dried shallot paste, and minced garlic, and cook them over low heat for 30 minutes until the water evaporates. Then add the Jinhua ham cubes, steamed dried scallops, dried shrimp cubes, dried chili peppers, and dried squid cubes respectively, and cook them over low heat for 15 minutes. The oil should cover the surface of the materials, and then add the seasonings.
Flavoring Ingredients
Materials:
60 grams of dried chili peppers
320 grams of steamed dried scallop crumbs (scallop meat crumbs)
60 grams of dried shrimps (deep-fried until crispy and crushed)
320 grams of Japanese bread crumbs
960 grams of garlic cloves
640 grams of dried shallots (sliced)
Materials for Steaming Dried Scallops:
An appropriate amount of ginger
An appropriate amount of scallions
Seasonings:
1 teaspoon of salt
1 teaspoon of chicken powder
1/2 teaspoon of sugar
Preparation method:
(1) Deep-fry the dried chili peppers (i.e., fry them briefly), cut half of them into small pieces, and crush the other half into a paste.
(2) Soak the dried scallops in water for 30 minutes, add ginger and scallions and steam them for 2 hours, and drain the water. Heat the oil and turn off the heat, put the scallops in and cover the pot, and take them out when the water has dried.
(3) Slightly crush the garlic cloves with water, pour them out and dry them. Deep-fry the Japanese bread crumbs and dried shallots over low heat until they turn golden yellow, and set them aside.
(4) Wipe off the oil from all the materials with a cloth, add the seasonings, and store them separately in airtight containers.
Experience:
(1) For those who like spicy food, you can increase the amount of chili peppers; conversely, you can reduce the amount according to your needs.
(2) When deep-frying the dried scallops, you must drain the water. Put the scallops in the pot when the oil is hot, then turn off the heat and cover the pot, and take them out when they are thoroughly fried.
(3) It can be applied to different fried foods, such as scallops, fish balls, tofu, and crabs.
Tasty Sauce
Materials:
320 grams of garlic cloves
160 grams of dried shallots
80 grams of ginger
2 tablespoons of deep-fried minced garlic
Seasonings:
3 4/5 cups of chicken broth
200 grams of broad bean paste
640 grams of ketchup
80 grams of fish sauce
80 grams of Maggi soy sauce
320 grams of sugar
6 teaspoons of cornstarch
Preparation method:
(1) Crush the garlic cloves with a blender and water, but do not make them too fine.
(2) Chop the ginger and scallions with a knife.
(3) Heat a pan, put all the materials in and stir-fry until fragrant, add the seasonings, and cook over low heat until it boils.
Experience:
Seal the tasty sauce in a bottle and store it in the freezer.
Black Bean Sauce
Materials:
80 grams of fermented black beans
40 grams of ginger
40 grams of dried shallots
20 grams of deep-fried minced garlic
1/2 piece of tangerine peel
40 grams of scallions
3 perilla leaves
40 grams of garlic cloves
Seasonings:
1 tablespoon of raw fish soy sauce
1/2 tablespoon of oyster sauce
2 teaspoons of sugar
2 teaspoons of cornstarch
A little sesame oil
A little pepper powder
4 tablespoons of raw oil
3/4 tablespoon of dark soy sauce
Preparation method:
(1) Wash the perilla leaves and tear them into pieces. Soak the tangerine peel until soft, wash it, and chop it. Wash the scallions and cut them into small pieces.
(2) Chop the fermented black beans, ginger, dried shallots, and garlic cloves.
(3) Heat the raw oil in a pan, add all the materials and stir-fry until fragrant, set aside. Add the shredded perilla leaves, tangerine peel, scallion pieces, and deep-fried minced garlic, and mix in the seasonings.
Experience:
(1) Store it in the freezer, and the storage period is two weeks.
(2) It can be paired with any seafood, meat, eggplant, and other ingredients.
(3) When cooking dishes with black bean sauce, you can put some wet cellophane noodles at the bottom of the plate to absorb the flavor of the sauce, which will give it a unique flavor.
Preparation of Crispy Batter
Materials:
640 grams of flour
40 grams of cornstarch
80 grams of baking powder (i.e., baking powder)
4 cups of water
Seasonings:
200 grams of raw oil
40 grams of butter
1 teaspoon of salt
Preparation method:
(1) Sift all the materials evenly.
(2) Add the seasonings and mix well.
Experience:
(1) Mix the crispy batter 30 to 45 minutes before deep-frying the food for better results.
(2) The crispy batter can be prepared in advance, but do not store it in the freezer.
Deep-fried Minced Garlic (Cooked Minced Garlic)
Materials:
200 grams of garlic cloves
Preparation method:
(1) Wash the garlic cloves, crush them with a blender and water, but do not make them too fine.
(2) Wipe off the water with a cloth and deep-fry them over low heat until they turn golden yellow.
Experience:
(1) It is advisable to use the chopping method with a knife.
(2) When putting the minced garlic into the pot, be careful and put it gently to avoid the minced garlic splashing around, soiling the stove or causing a fire.
(3) It can be stored in a moisture-proof container for later use.
Preparation of Garlic Salt
Materials:
4 tablespoons of deep-fried minced garlic
Seasonings:
1/4 teaspoon of five-spice powder
4 tablespoons of salt
2 teaspoons of chicken powder
Preparation method:
(1) Chop the deep-fried minced garlic into powder with a knife.
(2) Add the seasonings and mix well, and store it in a glass container in a dry place.
Experience:
(1) Before chopping the cooked minced garlic with a knife, you must wipe off the oil with a cloth.
(2) If you put the deep-fried minced garlic into a blender, it is not easy to be crushed.
(3) The salt and five-spice powder must be stir-fried over low heat until fragrant, and then added to the cooked minced garlic powder to make it more fragrant.
虾胶制法
材料：
虾肉640克，
盐1茶匙，
生粉3汤匙。
调料：
盐 11/3 茶匙，
鸡粉 1/2 匙，
生粉4茶匙，
糖1茶匙，
麻油少许，
胡椒粉少许。
制法：
(1)虾肉去壳、去肠和洗净，加入盐捏匀，再加入生粉捏匀，用清水冲洗干净后用干布抹干水分。
(2)用刀把虾肉拍扁后，利用刀背将虾肉剁烂，盛起。
(3)加入调味料，用手把虾肉挞至起胶，即成。
心得：
(1)制做虾胶时，遇上厚壳虾，必须把虾壳去掉。
(2)做虾胶的虾肉宜用刀背剁，不宜采用搅拌机搅烂。前者不会破坏虾肉纤维，有嚼劲，后者所做的口感会比较润滑。
(3)虾胶不宜存放太久，否则肉质容易变质。
大厨小记：
制造虾胶宜采用虾肉雪白带点绿色、虾壳薄而富弹性，用冰冻有壳虾，以身有光泽者为上选。反之虾肉带红色、光泽欠缺，或是虾带黑点、甩壳，肉质发霉而有腥臭味道，说明虾已变质，不能食用。
带子处理
材料：
速冻带子640克，
油1汤匙。
调料：
食用梳打粉 1/3 茶匙，
生粉1汤匙，
胡椒粉少许，
麻油少许。
制法：
(1)带子必须解冻、洗净、抹干水分。
(2)加入调味料腌10分钟，最后加入生油拌匀，即成。
心得：
(1)腌带子不要腌得太久，时间过长，会引致带子出水。
(2)解冻带子避免在水龙头下不断冲洗解冻。
(3)用食用梳打粉处理带子，可防止带子经烹调后缩水变细，保持鲜味和口感。
(4)去除带子的梳打粉，可在余水前冲洗1次。
大厨小记：
选购速冻带子，以产自南澳大利亚的最佳，味鲜而爽口。由于水质不同，带子特性有异，如西澳洲的水比较温暖，故该地的带子肉质柔软而没有弹性，鲜味浓郁。至于产自美国和加拿大的带子，则纤维粗糙而肉质带韧，色泽欠鲜明。
鱼翅种类和处理
大厨小记：
购买鱼翅时，不要选取有枯骨或有翅骨的鱼翅，因为翅针可能不多。家常食用的鱼翅，可分为勾翅、脊翅和翅片（即拨水部分）。勾翅的翅针多但价钱贵，必须煲煮10小时以上，以红烧和京扒最适合。相对翅片，脊翅的翅针比较小，煲煮时间比较短，以红烧和煲汤为主。此外，翅片的翅针长而价钱经济实惠，煲煮时间5~6小时，由于肉多而翅针软滑，最宜煲汤。勾翅可先用瓦煲或电子瓦煲煲至五成软身，取出放进煲汤袋，然后回放入汤煲内继续烹调。
银丝雀巢
材料：
粉丝（即银丝）。
制法：
(1)粉丝用刀切断，洒上少许水，隔水蒸1分钟使软身，盖上布，保持湿身（粉丝忌干身）。
(2)放入雀巢兜内砌成雀巢，再加上另一个雀巢兜夹好，放入热油锅炸至松身，即捞出沥油，去雀巢兜即成。
心得：
(1)预先把粉丝蒸软身，切断，才容易编砌在雀巢兜中。
(2)雀巢下锅后，必须用锅铲轻压雀巢兜，以防粉丝散乱和碎裂。
杂菜水
材料：
西芹1条，
胡萝卜1根，
红椒2只，
蒜子5粒，
芫荽头1棵，
姜40克，
干葱5粒，
洋葱1个，
水2量杯，
果皮(浸软)1个。
制法：
将所有材料放入搅拌机中搅碎，用布滤去渣，留菜汁即成。
心得：
(1)胡萝卜汁能使腌肉经炸透后色泽更漂亮。
(2)其他杂菜料，可助腌肉更松化美味。
特色XO酱
材料：
朝天椒480克，
红椒320克，
辣椒干80克，
靓虾米320克，
瘦金华火腿320克，
元贝（瑶柱）640克，
干葱640克，
蒜子640克，
鱿鱼干80克，
生油5量杯。
调味料：
鸡粉5茶匙，砂糖3茶匙。
制法：
(1)元贝用3倍清水加2片姜，隔水蒸2~3小时，沥干水分，备用。
(2)朝天椒洗净、去蒂， 1/2 量的朝天椒切碎，其余则每只切成3份。
(3)辣椒干洗净， 1/2 量利用搅拌机搅碎， 1/2 则用刀剁粒，备用。
(4)虾米浸软约10分钟，洗净、沥干水分。锅烧热后下2汤匙油，慢火爆香虾身，然后切成末，备用。
(5)金华火腿切粒，备用。鱿鱼清洗干净，用焗炉焗至脆身，再用刀剁成碎粒，备用。
(6)干葱、蒜子洗净，红椒放进搅拌机搅成碎粒，用布抹干水分。
(7)锅中放入3~4量杯油烧热，放入朝天椒、干葱和蒜茸，以慢火炸约30分钟或直至水分全干透，再加入其他材料煮约15分钟，最后加入调味料，即成。
心得：
把材料分为干货和湿货两类，朝天椒、红椒、干葱茸、蒜茸，用六成生油分量，慢火煮30分钟，直至水分被蒸发，然后分别加入金华火腿粒、蒸熟元贝、虾米粒、辣椒干、鱿鱼干粒，以慢火煮15分钟，油以浸没材料面为准则，加入调味料即成。
风味料
材料：
辣椒干60克，
蒸熟元贝碎（瑶柱碎）320克，
虾米（炸脆搅碎）60克，
日本面包糠320克，
蒜子960克，
干葱(切片)640克。
蒸干元贝材料：
姜适量，葱适量。
调料：
盐1茶匙，
鸡粉1茶匙，
糖 1/2 茶匙。
制法：
(1)辣椒干走油（即稍炸片刻），一半切粒，另一半则搅茸。
(2)干元贝浸水30分钟，放入姜和葱蒸2小时，沥干水分。烧热油后熄火，放入元贝并盖上盖，待水分干取出。
(3)蒜子用水稍搅碎，倒出后抹干水分，日本面包糠、干葱以慢火炸至色金黄，盛起。
(4)把所有材料用布抹干油分，放入调味料，分别置于密闭的器具中贮存。
心得：
(1)嗜好辣者，可加重辣椒的分量；反之可因需要而减少分量。
(2)炸元贝时，必须沥干水分。当锅中油热后放入元贝，然后熄火，并加上盖，待炸透后方可盛起。
(3)可应用于不同的炸物，如带子、鱼球、豆腐和蟹等。
滋味汁
材料：
蒜子320克，
干葱160克，
姜80克，
香炸蒜茸2汤匙。
调味料：
鸡汤 3 4/5 量杯，
豆瓣酱200克，
茄汁640克，
鱼露80克，
美极鲜酱油80克，
糖320克，
生粉6茶匙。
制法：
(1)蒜子用搅拌机加水搅碎，不要太碎。
(2)姜和葱用刀剁碎。
(3)锅烧热，投入所有材料爆香，加入调味料，慢火煮滚，即成。
心得：
滋味汁注入瓶内后密封，置放在冰柜中贮藏。
豉汁
材料：
豆豉80克，
姜40克，
干葱40克，
油炸金蒜茸20克，
果皮 1/2 ，
葱40克，
紫苏叶3片，
蒜子40克。
调味料：
鱼生豉油1汤匙，
蚝油 1/2 汤匙，
糖2茶匙，
生粉2茶匙，
麻油少许，
胡椒粉少许，
生油4汤匙，
老抽3/4 汤匙。
制法：
(1)紫苏叶洗净，撕碎。果皮浸软，洗净，剁碎。葱洗净，切粒。
(2)豆豉、姜、干葱和蒜子，剁碎。
(3)锅中放入生油烧热后，下所有材料爆香，盛起，加入碎紫苏叶、果皮及葱粒和油炸金蒜茸，拌入调味料，即成。
心得：
(1)置于冰柜，可贮存期为两星期。
(2)可搭配任何海鲜、肉类和茄子等材料。
(3)利用豉汁烹调菜肴时，可用一些湿粉丝垫于碟底，以吸收酱汁味道，将别有一番风味。
脆浆制法
材料：
面粉640克，
生粉40克，
泡打粉（即发粉）80克，
清水4量杯。
调味料：
生油200克，
牛油40克，
盐1茶匙
制法：
(1)所有材料筛匀。
(2)加入调味料拌匀，即成。
心得：
(1)在炸物前 30∼45 分钟调匀脆浆，效果更佳。
(2)脆浆可预先准备，但不可置贮于冰柜。
油炸金蒜茸（炸熟蒜茸）
材料：
蒜子200克。
制法：
(1)蒜子洗净，用搅拌机和水把蒜子搅碎，但不要太细碎。
(2)用布抹干水分，以小火炸至金黄色便成。
心得：
(1)宜用刀剁法。
(2)蒜茸下锅时，小心轻放，以免蒜茸溅起四散，弄污炉灶或引起抢火现象出现。
(3)可贮放于防潮的器具内，备用。
蒜盐制法
材料：
油炸金蒜茸4汤匙。
调料：
五香粉 1/4 茶匙，
盐4汤匙，
鸡粉2茶匙。
制法：
(1)用刀把金蒜茸剁成粉末。
(2)加入调味料拌匀，贮放在玻璃器具中，置放在干爽处，即成。
心得：
(1)熟蒜茸用刀剁碎前，必须用布抹干油分。
(2)倘若金蒜茸放入搅拌机内，不易被搅碎。
(3)盐和五香粉必须先小火炒香，再放入熟蒜粉内，这样更有香味。
Semi-finished Materials and Sauce Preparation
Preparation of Shrimp Paste
Materials:
640 grams of shrimp meat
1 teaspoon of salt
3 tablespoons of cornstarch
Seasonings:
1 1/3 teaspoons of salt
1/2 teaspoon of chicken powder
4 teaspoons of cornstarch
1 teaspoon of sugar
A little sesame oil
A little pepper powder
Preparation method:
(1) Shell, remove the intestines and wash the shrimp meat. Add salt and knead evenly, then add cornstarch and knead evenly. Wash with clean water and dry with a dry cloth.
(2) Flatten the shrimp meat with a knife, then use the back of the knife to mince the shrimp meat, and set aside.
(3) Add the seasonings and use your hands to beat the shrimp meat until it forms a paste.
Experience:
(1) When making shrimp paste, if you encounter shrimp with thick shells, you must remove the shrimp shells.
(2) When making shrimp paste, it is advisable to mince the shrimp meat with the back of a knife instead of using a blender. The former will not damage the fibers of the shrimp meat and has a chewy texture, while the latter will make the texture relatively smooth.
(3) The shrimp paste should not be stored for too long, otherwise the meat quality will easily deteriorate.
Chef's Notes:
When making shrimp paste, it is advisable to use shrimp meat that is snow-white with a little green color and has thin and elastic shells. When using frozen shrimp with shells, those with a shiny appearance are the best choice. Conversely, if the shrimp meat is red in color, lacks luster, or has black spots, loose shells, moldy meat, and a fishy smell, it indicates that the shrimp has deteriorated and should not be eaten.
Treatment of Scallops
Materials:
640 grams of frozen scallops
1 tablespoon of oil
Seasonings:
1/3 teaspoon of edible baking soda powder
1 tablespoon of cornstarch
A little pepper powder
A little sesame oil
Preparation method:
(1) The scallops must be thawed, washed, and dried.
(2) Add the seasonings and marinate for 10 minutes, and finally add the raw oil and mix well.
Experience:
(1) Do not marinate the scallops for too long, as excessive time will cause the scallops to release water.
(2) When thawing the scallops, avoid continuously rinsing them under the faucet for thawing.
(3) Treating the scallops with edible baking soda powder can prevent the scallops from shrinking and becoming smaller after cooking, and maintain their freshness and texture.
(4) To remove the baking soda powder from the scallops, you can rinse them once before blanching.
Chef's Notes:
When purchasing frozen scallops, those produced in South Australia are the best, with a fresh and refreshing taste. Due to the different water qualities, the characteristics of scallops vary. For example, the water in Western Australia is relatively warm, so the scallops there have soft and inelastic meat, and a rich umami flavor. As for the scallops produced in the United States and Canada, their fibers are rough, the meat is tough, and the color is not bright.
Types and Treatment of Shark's Fin
Chef's Notes:
When purchasing shark's fin, do not choose shark's fin with dry bones or fin bones, because there may not be many fin needles. For home consumption, shark's fin can be divided into hook fin, dorsal fin, and fin slices (i.e., the part of the fin used for paddling). Hook fin has many fin needles but is expensive. It must be boiled for more than 10 hours, and is most suitable for braising in soy sauce and Beijing-style braising. In contrast to fin slices, the fin needles of dorsal fin are smaller, and the boiling time is shorter, mainly used for braising in soy sauce and making soup. In addition, the fin needles of fin slices are long and cost-effective, and need to be boiled for 5 to 6 hours. Because there is a lot of meat and the fin needles are soft and smooth, it is most suitable for making soup. The hook fin can be first boiled in a clay pot or an electric clay pot until it is 50% soft, taken out and put into a soup bag, and then put back into the soup pot for further cooking.
Silver Thread Bird's Nest
Materials:
Cellophane noodles (i.e., silver threads)
Preparation method:
(1) Cut the cellophane noodles with a knife, sprinkle a little water on them, steam them over water for 1 minute until they are soft, cover them with a cloth to keep them moist (the cellophane noodles should not be dry).
(2) Put them into a bird's nest-shaped container and shape them into a bird's nest. Then add another bird's nest-shaped container to clamp them, put them into a hot oil pan and fry until they are crispy, then take them out and drain the oil, and remove the bird's nest-shaped container.
Experience:
(1) Steam the cellophane noodles until they are soft in advance and cut them into pieces, which will make it easier to arrange them in the bird's nest-shaped container.
(2) After putting the bird's nest into the pot, use a spatula to gently press the bird's nest-shaped container to prevent the cellophane noodles from scattering and breaking.
Mixed Vegetable Juice
Materials:
1 celery stalk
1 carrot
2 red peppers
5 garlic cloves
1 coriander root
40 grams of ginger
5 dried shallots
1 onion
2 cups of water
1 piece of tangerine peel (soaked until soft)
Preparation method:
Put all the materials into a blender and crush them, then filter out the residue with a cloth and keep the vegetable juice.
Experience:
(1) Carrot juice can make the color of the marinated meat more beautiful after it is deep-fried thoroughly.
(2) Other mixed vegetable ingredients can make the marinated meat more tender and delicious.
Special XO Sauce
Materials:
480 grams of bird's eye chili peppers
320 grams of red peppers
80 grams of dried chili peppers
320 grams of high-quality dried shrimps
320 grams of lean Jinhua ham
640 grams of dried scallops (scallop meat)
640 grams of dried shallots
640 grams of garlic cloves
80 grams of dried squid
5 cups of raw oil
Seasonings:
5 teaspoons of chicken powder
3 teaspoons of sugar
Preparation method:
(1) Soak the dried scallops in 3 times the amount of water with 2 slices of ginger, steam them over water for 2 to 3 hours, and drain the water for later use.
(2) Wash the bird's eye chili peppers and remove the stems. Chop half of the bird's eye chili peppers, and cut the remaining ones into 3 pieces each.
(3) Wash the dried chili peppers, crush half of them with a blender, and chop the other half with a knife, and set aside.
(4) Soak the dried shrimps for about 10 minutes, wash them, and drain the water. Heat 2 tablespoons of oil in a pan, stir-fry the dried shrimps over low heat until fragrant, and then cut them into small pieces for later use.
(5) Cut the Jinhua ham into small pieces for later use. Wash the dried squid, bake it in an oven until it is crispy, and then chop it into small pieces for later use.
(6) Wash the dried shallots and garlic cloves, put the red peppers into a blender and crush them, and dry them with a cloth.
(7) Put 3 to 4 cups of oil in a pan and heat it up. Add the bird's eye chili peppers, dried shallots, and minced garlic, fry them over low heat for about 30 minutes or until all the water has evaporated. Then add the other materials and cook for about 15 minutes, and finally add the seasonings.
Experience:
Divide the materials into two categories: dry goods and wet goods. Use 60% of the amount of raw oil for the bird's eye chili peppers, red peppers, dried shallot paste, and minced garlic, and cook them over low heat for 30 minutes until the water evaporates. Then add the Jinhua ham cubes, steamed dried scallops, dried shrimp cubes, dried chili peppers, and dried squid cubes respectively, and cook them over low heat for 15 minutes. The oil should cover the surface of the materials, and then add the seasonings.
Flavoring Ingredients
Materials:
60 grams of dried chili peppers
320 grams of steamed dried scallop crumbs (scallop meat crumbs)
60 grams of dried shrimps (deep-fried until crispy and crushed)
320 grams of Japanese bread crumbs
960 grams of garlic cloves
640 grams of dried shallots (sliced)
Materials for Steaming Dried Scallops:
An appropriate amount of ginger
An appropriate amount of scallions
Seasonings:
1 teaspoon of salt
1 teaspoon of chicken powder
1/2 teaspoon of sugar
Preparation method:
(1) Deep-fry the dried chili peppers (i.e., fry them briefly), cut half of them into small pieces, and crush the other half into a paste.
(2) Soak the dried scallops in water for 30 minutes, add ginger and scallions and steam them for 2 hours, and drain the water. Heat the oil and turn off the heat, put the scallops in and cover the pot, and take them out when the water has dried.
(3) Slightly crush the garlic cloves with water, pour them out and dry them. Deep-fry the Japanese bread crumbs and dried shallots over low heat until they turn golden yellow, and set them aside.
(4) Wipe off the oil from all the materials with a cloth, add the seasonings, and store them separately in airtight containers.
Experience:
(1) For those who like spicy food, you can increase the amount of chili peppers; conversely, you can reduce the amount according to your needs.
(2) When deep-frying the dried scallops, you must drain the water. Put the scallops in the pot when the oil is hot, then turn off the heat and cover the pot, and take them out when they are thoroughly fried.
(3) It can be applied to different fried foods, such as scallops, fish balls, tofu, and crabs.
Tasty Sauce
Materials:
320 grams of garlic cloves
160 grams of dried shallots
80 grams of ginger
2 tablespoons of deep-fried minced garlic
Seasonings:
3 4/5 cups of chicken broth
200 grams of broad bean paste
640 grams of ketchup
80 grams of fish sauce
80 grams of Maggi soy sauce
320 grams of sugar
6 teaspoons of cornstarch
Preparation method:
(1) Crush the garlic cloves with a blender and water, but do not make them too fine.
(2) Chop the ginger and scallions with a knife.
(3) Heat a pan, put all the materials in and stir-fry until fragrant, add the seasonings, and cook over low heat until it boils.
Experience:
Seal the tasty sauce in a bottle and store it in the freezer.
Black Bean Sauce
Materials:
80 grams of fermented black beans
40 grams of ginger
40 grams of dried shallots
20 grams of deep-fried minced garlic
1/2 piece of tangerine peel
40 grams of scallions
3 perilla leaves
40 grams of garlic cloves
Seasonings:
1 tablespoon of raw fish soy sauce
1/2 tablespoon of oyster sauce
2 teaspoons of sugar
2 teaspoons of cornstarch
A little sesame oil
A little pepper powder
4 tablespoons of raw oil
3/4 tablespoon of dark soy sauce
Preparation method:
(1) Wash the perilla leaves and tear them into pieces. Soak the tangerine peel until soft, wash it, and chop it. Wash the scallions and cut them into small pieces.
(2) Chop the fermented black beans, ginger, dried shallots, and garlic cloves.
(3) Heat the raw oil in a pan, add all the materials and stir-fry until fragrant, set aside. Add the shredded perilla leaves, tangerine peel, scallion pieces, and deep-fried minced garlic, and mix in the seasonings.
Experience:
(1) Store it in the freezer, and the storage period is two weeks.
(2) It can be paired with any seafood, meat, eggplant, and other ingredients.
(3) When cooking dishes with black bean sauce, you can put some wet cellophane noodles at the bottom of the plate to absorb the flavor of the sauce, which will give it a unique flavor.
Preparation of Crispy Batter
Materials:
640 grams of flour
40 grams of cornstarch
80 grams of baking powder (i.e., baking powder)
4 cups of water
Seasonings:
200 grams of raw oil
40 grams of butter
1 teaspoon of salt
Preparation method:
(1) Sift all the materials evenly.
(2) Add the seasonings and mix well.
Experience:
(1) Mix the crispy batter 30 to 45 minutes before deep-frying the food for better results.
(2) The crispy batter can be prepared in advance, but do not store it in the freezer.
Deep-fried Minced Garlic (Cooked Minced Garlic)
Materials:
200 grams of garlic cloves
Preparation method:
(1) Wash the garlic cloves, crush them with a blender and water, but do not make them too fine.
(2) Wipe off the water with a cloth and deep-fry them over low heat until they turn golden yellow.
Experience:
(1) It is advisable to use the chopping method with a knife.
(2) When putting the minced garlic into the pot, be careful and put it gently to avoid the minced garlic splashing around, soiling the stove or causing a fire.
(3) It can be stored in a moisture-proof container for later use.
Preparation of Garlic Salt
Materials:
4 tablespoons of deep-fried minced garlic
Seasonings:
1/4 teaspoon of five-spice powder
4 tablespoons of salt
2 teaspoons of chicken powder
Preparation method:
(1) Chop the deep-fried minced garlic into powder with a knife.
(2) Add the seasonings and mix well, and store it in a glass container in a dry place.
Experience:
(1) Before chopping the cooked minced garlic with a knife, you must wipe off the oil with a cloth.
(2) If you put the deep-fried minced garlic into a blender, it is not easy to be crushed.
(3) The salt and five-spice powder must be stir-fried over low heat until fragrant, and then added to the cooked minced garlic powder to make it more fragrant.