#Ingredients:	#Marinade:	#Pepper Sauce:
200 g Beef rump steak (Sirloin preferable) 100 g Onion, shredded 1 clove Garlic, chopped 40 ml Stock Salad oil	1/2 tbsp Light soya sauce 1 tbsp Jiafan rice wine 1/4 tsp Baking soda 1/2 tbsp Cornstarch 1/2 Egg white	1 tsp Black pepper powder 1 tbsp Oyster sauce 1/4 tsp Sugar 1/2 tbsp Light soya sauce

1. 
   Cut the beef into small strips or slices. Mix in the marinade and let stand for at least 30 minutes. Mix the pepper sauce ingredients in a small bowl and set aside.
   
   
   
2. 
   Heat up a skillet with some oil. Add in marinated beef and cook until almost cooked. Scoop out and drain. Keep 1 tablespoon of oil in the skillet, adding in onion and garlic and stir until soft. Dish off.
   
   
   
3. 
   Pour in the prepared sauce and the stock. Bring to a boil. Return the beef and onion to the skillet. Stir for about 1 minute until cooked. Dish off.

戚风蛋糕做法和分蛋海绵蛋糕很相似，不过戚风蛋糕膨胀会更高，而且口感更细腻，且水分含量高，所以吃这不觉得腻味。虽然水分很高，但却不影响蛋糕的弹性。口味也可以千变万化，真是让人百吃不厌。


蛋黄糊：
210克 低筋粉
1/2小勺 烤粉
15克 抹茶粉
190毫升 草莓果茶汤
20克 细砂糖
100克 沙拉油
5个 蛋黄
1个 全蛋
蛋白糊：
6个 蛋白
1/2小勺 柠檬汁
1/4小勺 食盐
1小包/8克 香草精
3/4杯 细砂糖
Egg Yolk Mixture:
210 g All-purpose flour
1/2 tsp Baking powder
15 g Matcha tea powder
190 ml Strawberry fruit tea
20 g White sugar
100 ml Salad oil
5 pcs Egg yolks
1 whole Egg
Egg White Mixture:
6 pcs Egg whites
1/3 tsp Lemon juice
1/4; tsp Salt
1 package / 8 g Vanilla sugar
3/4 cup White sugar

1. 面粉，抹茶粉和烤粉混合过筛备用。果茶汤和细砂糖混合搅打直到砂糖完全融化，加入沙拉油搅打至乳化。筛入粉类拌至无粉粒。加入蛋黄和全蛋拌成光滑面糊。
Sift cake flour, matcha tea powder and baking powder together in a mixing bowl. Beat together sugar and strawberry-scented tea until blended and sugar has completely dissolved. Whisk in the salad oil until emulsified. Add in sifted flour mixture and blend until just combined. Add in one whole egg and egg yolks. Combine all the ingredients until you obtain a smooth batter.

2. 食盐和柠檬汁加入蛋白，低速打成粗泡。分3次加入砂糖，提速将蛋白打成中性发泡。取1/3蛋白糊拌入蛋黄糊中，使其稠度降低，再加入1/3蛋白糊拌匀。最后将它倒入剩下蛋白糊盆中拌匀。
Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar in 3 portions, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then another one third, finally fold the mixture with the remaining whites. Make sure no white streaks remain.

3. 倒入一个，不抹油的直径26厘米的烤模，抹平表面。入预热155C/310F烤箱的低层烘焙75分钟左右直到蛋糕完全熟。取出后倒扣在酒瓶上晾凉至少1小时。完全凉透后脱模。
Pour into a 26-cm ungreased tube pan and spread evenly. Bake for about 75 minutes until done in the middle of 155C/310F oven. Remove pan from oven and immediately turn upside down on the neck of a glass bottle to cool for at least 1 hour. Unmold after it's thoroughly cool.

3 Chocolate chiffon cakes, 6-7 inch
300 g Frozen blueberries, thawed
500 g Magerquark
3 tbsp Honey
3 tbsp White sugar
60 ml Blueberry juice
1 tbsp Unflavored gelatin
500 g Whipping cream
200 g Fresh blueberries
3片 6-7寸巧克力戚风蛋糕
300克 冰冻蓝莓
500克 凝脂乳酪
3大勺 蜂蜜
3大勺 白糖
1大勺 晶状吉利丁
60毫升 蓝莓汁
500克 鲜奶油
200克 新鲜蓝莓

1. Pour blueberry juice into small saucepan and sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Blend magerquark, honey and sugar in processor until smooth. Add thawed blueberries in and puree. Blueberry bits will remain though. Stir the dissolved gelatin into the blueberry quark mixture and blend well. Chill until thickened slightly, about 1 hour. Whip the cream until soft peaks form and fold into the blueberry mixture.
蓝莓汁放入小锅，洒入吉利丁。静置10分钟，用小火煮至吉利丁融化。凝脂乳酪，蜂蜜和砂糖搅拌均匀。加入退冰后的蓝莓打成泥状。还是会余下些蓝莓碎末。 加入融化的吉利丁拌匀。冷藏1小时直到其稍微浓稠。打发鲜奶油加入蓝莓混合物拌匀。

2. Place one cake on a serving plate and position the mousse ring to enclose the cake. Spoon one third of the fillings over the cake. Lightly press in another layer of cake and scatter with half of the fresh blueberries. Spread over second third of the fillings, then final circle of cake, the rest of the berries and finish with the rest of the fillings. Smooth the top of the mousse with a rubber spatula. Cover with plastic film and chill overnight in the refrigerator so that it firms up. Unmould the cake by gently warming the outside of the ring with a tea towel and serve the slice with some fresh blueberries, if desired.
将一片蛋糕放在合适的盘子上，套上慕斯圈。铺上1/3的蓝莓馅，再放一片蛋糕在上面轻轻压紧，撒上一半新鲜蓝莓，然后再抹上1/3蓝莓馅，盖上最后一片蛋糕和其余一半的蓝莓。 勺入最后1/3的蓝莓馅，用塑料刮刀抹平表面。盖上保鲜膜放入冰箱隔夜冷藏至凝固。用湿热毛巾包住慕斯圈外围，轻轻取出蛋糕。食用时可跟上一些新鲜蓝莓。

三杯鸡虽然源自江西，但是真正让其发扬光大的，是海峡那边的台湾同胞。而且台式版本就比较合适我这种缺锅欠料的了。流传着还有这么个故事。。。。。相传南宋末年，民族英雄文天祥在家乡赣州组织义军万人前往临安(杭州)勤王，保卫首都。后来他被皇上任命为右丞相，担起了治国大任。但由于战事不利，文天祥不得不转战江、浙、闽、粤，最后于1278年海丰一战失利，被元军俘获，押到了元大都(北京)，打入死囚 牢中。大宋百姓闻听后，无不悲痛万分。有一天，一位七旬龙钟老太提篮探监。她口称是文丞相老母。并由一位江西籍牢卒偷偷将老人带进死牢。原来老人是受江西乡亲重托携带活鸡一只，老酒一壶前来狱中祭奠文天祥亡灵的。只因外边早就风传丞相已经被害。这时老太看到丞相还活着，真后悔没带做好的熟鸡，难于让丞相再尝尝家乡风味，心里十分难过。看守牢卒感念老太太高义，出于同乡份上，便悄悄找来一个瓦钵，盛了半钵清水，立时杀鸡点火收拾停当。但牢中无法添水，只好以酒代水，再撒些盐粒。哪知不到一个时辰，鸡肉早已酥烂，奇香扑鼻。老太与牢卒双手捧鸡钵跪倒在地，献到文丞相面前，以表达大宋军民对丞相的崇敬之情。文天祥百感交集，饮酒悲歌，当场写下了“人生自古谁无死，留取丹心照汗青”的千古名句。1283年12月9日，文天祥壮烈殉国。牢卒逃出大都回到江西老家，他与那位老太太一起带领父老乡亲修起了一座文公庙。自此，每年12月9日前后，文公庙烟火特盛。人们用“三杯鸡”祭奠文丞相。后来江西的“三杯鸡”和文天祥的大名一起流传后世。不过什么版本的三杯鸡可都逃不过这米酒，麻油，和酱油三杯酱料，当然还有罗勒/九层塔香草了。

1 / 250 g Chicken drumstick 1 chunk Ginger root, sliced 6 clove Garlic, sliced 1 Chilli, sliced 20 g Basil leaves 2 tbsp Sesame oil 2 tbsp Vodak 1+1/2 tbsp Light soya sauce 1/2 tbsp Dark soya sauce 1/2 tbsp Rock sugar 1/4 tsp Five spice

1支/250克 鸡腿肉 1块 姜，切片 6瓣 蒜，切片 1支 红辣椒 20克 罗勒 2大勺 麻油 2大勺 伏特加酒 1+1/2大勺 生抽 1/2大勺 老抽 1/2大勺 冰糖 1/4小勺 五香粉

1. 
   Cut the chicken into bite-size pieces. Rinse basil leaves and dry up. Heat up the sesame oil, add garlic and ginger, stir-fly till fragrant, then add chicken pieces till it changes colour.
   鸡腿洗净剁适当块状备用。罗勒洗净沥干。烧热麻油，入姜蒜和辣椒片爆香。放入鸡块炒至断生。
   
2. Pour in vodak, soya sauces and rock sugar. After boiling, turn the heat to medium till the sauce becomes thickening. Turn the heat to high and add basil. Stir to combine and serve.
   淋入加饭酒，酱油及冰糖。烧开后将火候调低，煮至酱汁浓稠。转高火候，放入罗勒，翻炒兜匀。

300 g Alaska Pollock fillets, frozen ½ tsp Black pepper powder ½ tbsp Cornstarch 2/3 tbsp Cooking oil 1-2 Ginger slices 3 tbsp Teriyaki sauce

300克 冻狭鳕 1/2小勺 黑椒粉 1/2大勺 玉米淀粉 2/3大勺 食用油 1-2片 姜 3大勺 照烧汁

1. Thaw the fish fillets slowly in the refrigerator. It takes about 12 hours, so put it in the fridge the night before you need it. Rinse and pat them dry with a kitchen towel. Evenly sprinkle the fish with black pepper powder. Let sit for 10 minutes, and then pat with cornstarch.
   将冰狭鳕放到保鲜柜隔夜慢慢解冻。这大约需要12小时，所以前一晚取出放到冰箱就很方便了。洗净抹干，切对半后放入碗里。均匀洒上黑椒粉腌10分钟后拍上玉米淀粉。
   
2. Heat up a pan with oil until hot. Add in ginger slices and fish halves. Pan-fry until it starts to caramelise. Swab extra grease from the frying pan and fish away with kitchen paper. Pour in teriyaki and simmer over the medium-low heat, turning once and cook until the sauce is thick and syrupy.
   烧热油锅，放入姜片和鱼肉，中火煎至表面微焦。用厨巾抹去锅和鱼肉的油脂。然后倒入照烧酱汁，中小火候煎至酱汁收干。

厦门吃的泡菜大都是这样的，简单，开胃，小摊子上卖土笋冻，八爪鱼都有类似的泡菜，更多的是黄瓜和白萝卜。不爱吃辣可以省去辣椒一类。

1 head / 700 g Cabbage
200 g Cucumber
50 g Carrot
4 tbsp Sea salt
3-4 stalk Pickled chilli chunks
1 stalk Fresh chilli chunks
15 g Ginger, shredded
6-8 tbsp White rice vinegar
2 tbsp White sugar
4 tbsp Honey
1颗/700克 花椰菜/高丽菜
200克 黄瓜
50克 胡萝卜
4大勺 粗盐
3-4支 泡椒段
1支 辣椒片
15克 姜丝
6-8大勺 白米醋
2大勺 白糖
4大勺 蜂蜜

1. Remove outer leaves from cabbage and cut out core. Rinse and tear them into chunks. Prepare carrot and cucumber into thick slices. Place the vegetables in a large ceramic bowl. Sprinkle in salt and combine thoroughly. Weigh it down with rock or heavy cans and let stand overnight. The idea is to put pressure on the vegetables to get the liquid out.
高丽菜剥去外叶，切去中心不用，洗净后掰成块状。胡萝卜和黄瓜也处理成粗片状。将材料放入大瓷碗，加盐拌匀，盖上重物压一整夜，待软化脱水。

2. Rinse the vegetables in potable. Drain thoroughly. Place in the bowl and add in pickled chilli, fresh chilli and ginger shreds. Season it with white rice vinegar, sugar and honey. Toss to combine. Cover with plastic wrap and marinate in fridge for 2-3 days.
用凉白开洗去脱水后蔬菜盐分，挤去多余水份放入大碗里，加入泡椒段，辣椒片和姜丝，加入米醋，糖和蜂蜜调拌均匀后用保鲜膜包好冷藏2-3天即可食用。

#Dough:	#面团:
282 g All-purpose flour 15 g Milk powder 10 g Fresh yeast 6 g Salt 30 g Sugar 60 g Egg 65 ml Warm water 75 g Water Roux Starter 45 g Soft butter cubes	282克 中筋粉 15克 奶粉 10克 新鲜酵 6克 食盐 30克 细砂糖 60克 鸡蛋 65毫升 温水 75克 汤种 45克 室温牛油，切丁
#Filling:	#填馅:
5 tbsp Pork floss 2 tbsp Chopped onions 1 tbsp Seaweed crumbs 1 tbsp Sesame 2 tbsp Mayonnaise light	5大勺 肉松 2大勺 葱花 1大勺 海苔碎 1大勺 芝麻粒 2大勺 低脂蛋黄酱

1. 
   Add all dough ingredients, except butter, in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl.
   除了牛油，将面团所有材料混合在搅拌盆中，低速搅拌1分钟左右。调到中档，继续搅拌直到面团形成。然后慢慢加入牛油，继续搅拌大约5分钟，直到搅拌盆周圈完全干净。面团呈现可拉开的薄膜状，破洞边缘有锯齿状即可。
   
2. 
   Place the dough in a lightly greased mixing bowl. Cover and let rise until doubled in volume, about 1 hour. Turn dough out onto a lightly floured surface and gently punch down the dough to expel the air. Let rest for 15 minutes. Roll and shape the dough into 30cmx40cm rectangle to fit the baking tray. Cover and let rise in warm place for 40 minutes.
   搅拌盆抹上少许油，放入面团，盖上湿布巾，室温发酵直到面团膨胀为双倍大，大约1小时。翻出面团，放到洒了少许面粉的台面上，用手排挤出面团气体，松弛15分钟。面团放到长方形烤盘，擀成和烤盘一般大小，大约30cmx40cm。最后醒发40分钟。
   
3. 
   Preheat the oven to 175C/350F. Combine pork floss and seaweed crumbs. Use the tines of a fork to prick the top of dough, then brush with egg wash. Sprinkle with chopped onions and sesame seeds and bake for about 15 minutes.
   烤箱预热到175C/350F。2大勺肉松和海苔碎混合备用。表面，用叉子将醒发后的面团叉出一排排的孔洞，刷上全蛋液。洒上葱花和芝麻粒后入炉烘焙15分钟。
   
4. 
   Gently invert the bread on a parchment paper. Thinly spread with mayonnaise and cut a few slits at one edge of the bread. Be careful to cut the slits half-way through the bread only. This increases the flexibility of bread roll-up. Sprinkle with the pork floss mixture and roll up while still warm. Cut the bread into the sections to your desired length after 30 minutes. Spread the cutting sides with some mayonnaise and pork floss.
   
   烤好取出后，翻放在烤纸上，背面抹上薄薄的一层蛋黄酱，用锯齿刀在一边先划上若干条纹，以利卷起。洒上肉松海苔后趁温热卷起。30分钟待面包定型后，随好切段后，在切开处抹上蛋黄酱，再粘上少许肉松即可。

150 g Steamed wheat gluten
1 tbsp Roasted Cashew nuts
20 g Dried Chinese mushrooms
10 g Black fungus
10 g Dried lily flowers
1 bowl Bean curd sheets
3 slice Ginger root
Cooking oil
Sesame oil
#Seasonings:
1 tsp Jiafan rice wine
1 tbsp Dark soya sauce
1 tsp White sugar
Pinch of white pepper powder
1/3 tsp Salt
1/3 tsp Chicken bouillon
1 Star anise
Water

1. Squeeze water out of the wheat gluten and tear it into smaller pieces. Soften black fungus, dried mushrooms, and dried lily flowers in water. Heat up a wok with some oil. Deep-fry bean curd sheets and wheat gluten separately until they are golden brown. Scoop out and drain.
2. Leave one tablespoon oil in the skillet. Stir in ginger slices until fragrant. Add in Chinese mushrooms, lily flowers and black fungus. Stir briefly. Add in cashew nuts, bean curd sheets and wheat gluten. Drizzle in rice wine. Add in the rest of seasonings and enough water to just cover the ingredients. Cover and bring it to a boil. Adjust the heat to low and simmer until the sauce has thickened and reached the desired consistency. Sprinkle with sesame oil for serving.

Resource: http://www.sourdo.com/recipies.html#no-knead