三鲜饺子 / Chinese Chive Dumplings

500克面粉，猪肉绞馅300克，虾300克，韭菜6把，姜末１５克，葱末３０克，精盐１５克，胡椒粉５克，料酒２５克，味精１５克，香油２５克， 酱油少许， 鸡蛋3个。

面粉剩差不多50克，其他的用水活好，活的时候可放少许盐，醒最少20分钟待用。

猪肉馅放入料酒，葱末，姜末，胡椒粉，然后慢慢放入酱油，按照顺时针方向不停搅拌，待搅匀后再加酱油，继续搅拌。

韭菜晾干，切细。虾剥壳切细。鸡蛋打散炒熟，切细。全部放入搅好的肉馅中。放入盐和味精，拌好待用。

面切成小块，擀成圆形的薄皮，放入拌好的馅料，包好。

锅中煮开水，放入包好的饺子，待饺子漂起后捞起，装盘。

Ingredients:

Jiaozi dough:

3 cups of all-purpose flour

up to 1 1/4 cups of cold water

1/4 teaspoon salt

Filling:

300g minced pork

1 teaspoon soy sauce

1 teaspoon salt

1 teaspoon Chinese rice wine

1/4 teaspoon freshly ground white pepper, or to taste

3 teaspoons sesame oil

1/2 green onion, finely minced

6 bundles of finely cut Chinese chive

300g tiger prawn cut into small cubes

2 slices fresh ginger, finely minced

1 clove garlic, peeled and finely minced

Preparation:

Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.

Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Fold the wrapper over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

To cook, bring a large pot of water to a boil. Add half the dumplings, and give them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove.

Fried Korean Rice Cake / 韩式炒年糕

材料：韩式年糕，一袋
韩式泡菜，一袋
白菜，少许
做法：锅内放少许油，待油热后，放入白菜大火快炒，半熟后拿出放入碗中待用。
锅内放少许油，待油热后，放入年糕快速翻炒，七成熟后加入炒过的白菜和撕成小片的泡菜继续翻炒，至炒熟为止，拿出，装盘。

Ingredients: Korean rice cake, 1 pack
kimchi, 1 pack
cabbage, few pieces
Cut Kimchi into slices, cabbage into diamond shape.
Heat 2-teaspoon of vegetable oil, until hot put in the cabbage and stir fry. Take it out after a while and put it into a small bowl. Then put in the rice cake and continue to stir fry. Until 70% done, add kimchi and half cooked cabbage. Continue to fry until fully cooked and put them into a plate.

Cold Noodle / 中華冷麺

材料：面，一把
大蒜，一头
八角，一个
花椒，一小把
蔬菜，（任意，这里选用豆角)一把
榨菜，数根
干辣椒：6个

调味料：酱油，醋，糖，味精

做法：先做辣油
找一只碗，倒入一半的酱油和一半的醋，加入糖，将四瓣大蒜切成碎末，一并放入碗中。
锅烧热，加入两茶匙的油，小火烧热后加入八角和花椒，慢火直至香味四溢，然后迅速倒入碗中。
煮面
水烧开后放入面，煮至软，大约10分钟，然后放入冰水中迅速过凉，捞出放入碗中。
炒菜
大蒜四瓣，切成大块，另四瓣切成碎末，锅内放入一茶匙菜油，七分热后放入大块的蒜，微火炒至金黄，然后放入切成大约5cm的豆角，大火炒至嫩绿色，然后转小火焖至熟，起锅前放入蒜末和味精，倒在面上，在加榨菜丝点缀拌匀即可。

Ingredients: noodle, 1 strand
garlic, 1 bulb
star anise, 1 piece
sichuan pepper, 1 pinch
vegetable (any kind, here we use French beans), 1 pack
dry Chili, 6 pieces
Seasoning: soy sauce, vinegar, sugar, MSG etc
Method:
Making gravy: prepare a bowl, put half soy sauce and half vinegar inside, then add 2-3 teaspoon of sugar, crush 4 cloves of garlic and put inside
Heat 2-teaspoon of oil in a wok or large pot until it becomes a bit smoky, add star anise, Sichuan pepper, dry chili cut into smaller pieces, turn the fire smaller and stir fry them until the fragrance can be smelled. Pour the hot spicy oil into the bowl.
Put some hot water in another pot, until it boiled, put noodle inside until it becomes soft, It takes about 8-10 mins. Take it out and put inside icy water to cool it rapidly. Drain the water and put it inside a large bowl.
4 cloves of garlic cut into big pieces. Put another 2-teaspoon of vegetable oil inside the wok, until it becomes a bit smoky, put garlic pieces inside and turn the fire smaller, stir fry until they become golden color. Put inside French beans which was cut into 5cm in size, turn the fire bigger and quickly stir fry until the color change to tender green. Turn the fire smaller, and put the lid on, after a while stir fry and put on the lid. Repeat this until it has been cooked.
Put the gravy and vegetables on top of the noodle. Sprinkle some slices of Sichuan pickles.

Spicy and Sour Bai Cai

Ingredients:
Bai Cai 1 head, or 1 1/2 to 2 pounds trimmed and cut into 1-inch squares
dry chili 4 pieces
ginger 2 to 3 thin slices
Sichuan pepper few
star anise 1-2 pieces
Oil -- 3 to 4 tablespoons
Salt -- to taste
sugar to taste

Wash the Bai Cai and dry chili, cut them into small pieces. Don’t throw away the seeds of the dry chili.

Method:
Heat the oil in a wok or large pot over high heat. Add the Star anise, Sichuan pepper, dry chili and ginger and stir fry briefly. Add the chopped cabbage and sprinkle with a pinch of salt then add vinegar and a bit of sugar. Stir fry until the cabbage has cooked down and is lightly translucent. Serve it in a plate.

Eastern Style of Pasta / 中式意大利面

INGREDIENTS :
Spaghetti: 1 pack
Tomato: 4
Onion: 1
Peas: some
Button mushroom: 1 box
Small chilli: 4 - 6
Garlic: several pieces
DIRECTIONS:
1。 Make pasta sauces:
1) Fry the peas with 1-1.5 teaspoon of olive oil. Put a pinch of salt inside and keep stir frying until it almost ready, take it out and put it in a plate.
2) Slice the button mushroom. Fry it with 2 teaspoon of olive oil. Put a pinch of salt and 2-3 large spoon of sugar. Keep stir frying until it coats a carbonized layer outside. Take it out and put it in another plate.
3) Fine slice the onion, chilli and romove the skin of tomatoes, then fine dice them. Crush the garlic. Put 2 teaspoon of olive oil in the cooking pan. Put garlic and chilli first, then onion, and finally tomato dice. Fry them for a while, add a pinch of salt and 3 teaspoons of sugar, and add fried peas and mushroom. Continue to fry them until it's fully cooked.
2。Prepare the noodle
1) Boil the noodle until it becomes soft. Take out and put in a plate, drain the water, and add the sauces.

材料：
意大利面，一袋
西红柿，4个
洋葱，1个
扣子蘑菇，1盒
豌豆，100克
辣椒，4-6颗
大蒜，2-3瓣
做法：
1） 倒入1-1.5茶匙橄榄油，然后放入豌豆翻炒，放入盐，直至快熟时拿出，装盘。
2) 将蘑菇切片，倒入1-1.5茶匙橄榄油，翻炒蘑菇，加入盐和糖，直至快熟时，拿出装盘。
3）西红柿剥皮，切丁，洋葱，辣椒切成细丝，蒜拍碎，加入2茶匙橄榄油，先放蒜末，辣椒翻炒，带超出香味后加入洋葱丝，然后放入西红柿丁，加入盐，糖。待一段时间后加入豌豆和蘑菇继续翻炒，待汤汁变浓稠后即可。
4）煮意大利面直至里面没有硬芯，喜欢吃软的话，可以多煮些时候。待煮好后取出装盘，最后把刚刚煮好的酱汁倒上即可。