150 g German #405 flour angiesrecipes 30 g Okara, toasted angiesrecipes 100 g Almond, ground angiesrecipes 50 g Caster sugar

1 pack / 8 g Vanilla sugar angiesrecipes 100 g Marzipan angiesrecipes 150 g Unsalted butter, angiesrecipes at room temperature 1 Egg yolk

1. 
   Sift the flour into a mixing bowl. Add in ground almond, caster sugar and vanilla sugar. Cut in the marzipan and butter. Add in egg yolk and blend all of them into a dough. Wrap with a cling film and chill for 1 hour.
   
2. 
   Preheat the oven to 175C/350F. Line a baking tray with parchment paper. Lightly dust your work surface with flour. Roll the dough out to 3mm thick. Arrange the text of congratulations on the cutter and cut out the cookies on the prepared baking tray. Bake in the middle of preheated oven for 10-12 minutes. Cool them on a wire rack.

#Ingredients:	#Marinade:
250 g Chicken breast 15 g Cornstarch 45 g All-purpose flour Some frying oil	1 tbsp Egg, beaten 1 pc Fermented tofu (sesame oil flavoured) 1 tsp Light soya sauce 1/3 tsp Sugar 1/2 tbsp Jiafan rice wine 1/4 tsp White pepper powder

1. 
   Blend starch and flour together in a bowl to yield a mixture for coating. Stir all the marinade ingredients in a bowl. Rinse and pat the chicken dry. Cut into inch-sized pieces and pour in prepared marinade. Stir and let marinate for 1 hour until chicken dices fully absorb the sauce.
   
   
   
2. 
   Heat up a pan with oil until hot. Coat the chicken with flour mixture and deep them until golden brown and crispy. Drain and serve with a dish of juice of fermented tofu or peanut sauce.

Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent(in 40 days is the Easter) on Ash Wednesday. The traditional thin and flat English pancake is made of batter and then pan-fried in a pan. It is slightly thicker than a French crêpe, and thinner than American flapjack, which is leavened with baking powder and served with syrup.

70 g All-purpose flour 20 g Cornstarch 1/2 tsp Baking powder 1 package / 8 g Vanilla sugar 1/4 tsp Salt

2 Eggs (small) 120 g Okara, cooked angiesrecipes 100 g Soya drink 150 g Unsweetened condensed milk 1 tbsp Honey 1 tbsp Corn oil

1. 
   Sift together AP flour, starch, baking powder, vanilla sugar and salt in a bowl. In another bowl, blend eggs, okara, soya drink and unsweetened condensed milk until well combined.
   
2. 
   Sift the flour mixture into the wet ingredients and whisk them till just incorporated. Add in honey, corn oil and mix until they are thoroughly combined.
   
   
   
3. 
   Grease a non-stick frying pan lightly with salad oil, heat it until hot. Pour 2-3 spoonfuls of the pancake batter onto the hot surface. When bubbles rise on face of pancake, flip it and cook until golden brown. Drizzle honey over and enjoy them while still hot. Stack the pancakes on a plate set over a pot of simmering water, to keep them warm while you are still making the rest.

Mapo Tofu / 麻婆豆腐 is a popular Chinese dish from the Szechuan province. It is a combination of tofu dices, and ground meat, beef or pork, in a hot bean-based sauce. Best served with white rice.

300 g Regular tofu, drained and cut into 1/2-inch cubes 120 g Ground pork 8 g Finely minced garlic 8 g Finely minced peeled ginger root 1 tbsp Peanut or corn oil 30 ml Chicken broth 2 tbsp Hot bean paste 1 tsp Salted black beans 15 g Soy sauce Pinch of salt 40 g Cornstarch solution (using 10 g Cornstarch dissolved in 2 tbsp water) 1 tsp Chili oil 2 tbsp Thinly sliced scallions 10 g Szechuan pepper powder

300克 新鲜豆腐，切成1/2寸丁 120克 猪肉糜 8克 蒜末 8克 姜末 1大勺 花生油/玉米油 30毫升 鸡汤 2大勺 辣豆瓣酱 1小勺 豆豉 15克 酱油 一点点 盐 40克 湿生粉（用10g生粉+2大勺水调成） 1小勺 辣椒油 2大勺 葱花 10克 四川花椒面

1. 
   豆腐切成1/2寸方丁，放到开水里滚上3分钟。滤干备用。
   Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain.
   
2. 加热中式炒锅或是平底锅，倒入少许油，晃一下锅，加入猪肉炒至颜色转为粉红色就可以继续添加蒜，姜末，中火炒香。 加入豆豉，用炒勺弄碎，这样容易和肉糜混合。
   Heat a wok or large heavy skillet over high heat until hot and add oil, swirling to coat. Add pork and stir-fry, breaking up lumps, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.
   
3. 接着加入豆瓣酱继续翻炒，倒入鸡上汤，酱油，和豆腐块，倒入芡水，轻轻翻拌，这样豆腐才不会碎。盖住焖烧15秒直到酱汁浓稠。
   Add bean paste and continue stiring, then the stock, soya sauce and bean curd. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
   
4. 
   关掉火，洒入花椒油，花椒面和一半的葱花。稍微翻拌一下。就可以起锅了。这道豆腐趁热和白米饭一起食用最佳。
   Turn off heat and sprinkle with chili oil, Szechuan chili powder, to taste, and half scallion. Stir once or twice, then serve sprinkled with remaining scallion. Serve hot accompanied with cooked white rice.

Desserts are for sure not the type of food Chinese people eat on a daily basis. (stereotype? well.....not big deal here ) But this sweetened soup/thong sui is definitely very popular and very often served after meal as a dessert, or even in afternoon as a pick-me-up sweets.

Lotus seeds are made into paste used as a mooncakes filling, or stewed with chicken as kind of tonic soup. If you happen to have attended a Chinese wedding banquet, a sweetened soup prepared with red beans and lotus seeds will be served before everything else.
WHY?????? In case you wish to know....


Lotus Seeds( Lian Zi in Chinese language)symbolize the newlyweds being blessed with a child soon, and Red Beans (Hong Dou in Chinese language)stands for power and energy. So, you now get the idea?
Interesting in reading about Longan?

100 g Lotus seeds Pinch of baking soda

40 g Longan 5-8 pcs Rock sugar

1. Put dried lotus seeds into a pot. Pour in enough tap water to cover the lotus seeds and add baking soda. Set aside for 2 to 3 hours. Drain, then wash thoroughly.
   
2. Add cleaned and soaked lotus seeds, together with dried longan and rock sugar in the electric pressure cooker. Close the lid and turn the knob to bean-cooking cycle to simmer about 18 minutes. Do not try taking the lid off until the pressure release completely. Serve hot or cold as desired.

Okara or soya pulp is the fiber remnant of soya milk or bean curd making. This high fiber and protein contained Okara
angiesrecipes has been just used to feed the pigs in China (well....at least some parts of China) or even worse, treated as waste. Its nutritious value starts attracting attention of consumers...well....not enough though....so here is another simple recipe for those who love bread......and of course okara too.

260 g All-purpose flour 80 g Tangzhong Starter 80 ml Lukewarm water 25 g Sugar 4 g Active dry yeast

1 Egg 3 g Salt 40 g Okara, roasted and ground angiesrecipes 20+50 g Peanut butter 65 g Raisin (soak in warm water for 30 minutes and drain)

1. 
   In mixing bowl, dissolve the sugar in warm water. Sprinkle in yeast and sit for 10 minutes. Add in flour, starter and egg. Stir until combined. Add in the rest of the ingredients, except 50 g of peanut butter, and knead at medium speed until a smooth, elastic and moist dough forms, about 5 minutes.
   
2. Shape the dough into a ball and place it in a well-oiled bowl, turning to coat completely on all sides with oil. Cover the bowl tightly with plastic wrap and set to rise in a draft-free warm place until doubled in bulk, about 1 to 1-1/2 hours.
   
3. Punch down dough. Turn out onto lightly floured surface and shape into a smooth ball. Cover and et rest for 10 minutes. Flatten to remove air bubbles. Roll into rectangles about 2cm thick. Spread 50 grams of peanut butter over the dough. Fold the bottom third of the rectangle up toward the centre, and the top third down to make a neat square. give the square a quarter turn to the left. Roll out the dough into a long rectangle. Again fold into thirds. Turn again and roll out into a 14x8-inch rectangle.
   
4. 
   Now roll into a log and seal the ends. Slice the roll into 14 equal pieces and place one in each greased muffin tin or paper muffin cup. Cover and let rise 45 minutes until doubled. Brush the top with whole egg wash and bake in a preheated 180C/350F oven for about 20 minutes until golden. Remove and cool on rack.