马来西亚肉骨茶
原料：
猪腔排骨1500克.
肉骨茶料包：
党参20克、枸杞子8克、川穹3克、桂枝3克、当归2克、麦冬5克、陈皮1片、罗汉果1/4片、甘草2克、黑胡椒粒1/4小匙、小茴香1/4小匙、花椒1/4小匙、乌枣5颗、桂皮1片.
调料：大蒜1整头、酱油30ml、白胡椒粉1小匙、白砂糖1勺、盐适量.
做法：
1、将肉骨茶调料分别称好；
2、一起装入料包内扎紧收口制成肉骨茶料包备用；
3、大蒜掰开成单瓣保留外皮洗净备用；
4、锅内做水,水开后下入腔排骨焯烫；
5、焯烫约5分钟左右至表面变色后捞出控干水分；
6、另取一锅做水,水开后下入大蒜瓣和肉骨茶料包；
7、汤中加入白胡椒粉,糖和酱油；
8、下入焯烫好的腔排骨；
9、开锅后盖锅盖儿转小火炖煮一个半小时左右后加盐调味制作完成,食用时配上凉油条.
碎嘴唠叨：
1、肉骨茶料包中的调料有些可在调料市场中买到,没有的可去中药店采买（均属于常用药材,价格便宜）.
2、除了料包的配置,此菜可谓零失败菜品,适合初学者尝试并增加自信心.
3、煮肉骨的汤一定要量大一些,一次加够,实在没加够的话也要注意添加开水.
4、做好的肉骨茶配以凉油条食用可谓一绝,没有剩油条用米饭采用汤儿泡饭的手法也是不错.
5、肉骨茶有去湿,旺血,暖胃,补气,养颜等诸多功效,男女筒子皆宜.但高血脂,高血压应该筒子尽量少食.
Malaysia bak tea
Ingredients:
Pig cavity ribs 1500 g.
Bak tea material package:
Dangshen 20 grams, medlar eight grams, sichuan vault 3 grams, cassia twig 3 grams, angelica 2 grams, radix ophiopogonis 5 grams, 1 dried tangerine peel, luohan 1/4, liquorice, black pepper, 2 ? spoon, cummin 1/4 small spoon, Chinese prickly ash 1/4 small spoon, WuZao 5 star, cinnamon, 1 slice.
Seasoning: garlic, 1 whole 30ml, white pepper sauce, 1 small spoon, sugar, salt, 1 spoon.
Methods:
1, will bak tea condiment respectively; say
2 and package materials together into tight binding material made of meat bone tea bag spare,
3, garlic break into single cortical reserves wash spare,
4 and the pot of water to a boil, do the ironing; Chao ribs cavity
5 and Chao hot about five minutes to remove the surface color drain,
6 and the other a pot of water to boil water, after doing the same and the big meat bone tea materials bag,
7, soup, add sugar and white pepper sauce,
8 and the Chao hot good cavity ribs,
9 and KaiGuo cover pot son turn small fire after one and a half hours to sprinkle salt production, serve with the cool twisted dough-strips.
Broken mouth nagging:
1 and the mixture bak tea bag seasoning in some markets buy seasoning, the medicine can not go shopping (belong to common herbs, cheap price).
2, besides the configuration of that package material, this dish is zero, and is suitable for beginners to fail dishes and increasing self-esteem.
3 and boiled meat bone soup must measure, add enough time, can't add enough water to note also added.
Four, the match with cool twisted dough-strips edible is special, no ShengYou bar with rice soup PaoFan son by the technique is good.
5 and bak tea has to wet and warm blood, wang stomach, tonifying qi, etc., and suitable bobbin. But the blood pressure should be less as far as possible, the cheese.
蛋黄培根意面（1人份）
原料：
意面100g、熟咸蛋黄2个、培根几片、盐.
做法：
1、培根切碎入锅煎熟.不用放油,培根一煎会出油.
2、锅里烧开水,加适量盐煮熟意面,捞出备用.
3、加入煎熟的培根,熟咸蛋黄,拌匀即可.
Yolk Peigenyi is weak (1 people share) Raw material: Expect 100 gs , salty ripe 2 yolks , several pieces of Bacons , salt. Method of work: 1, Bacon cut up enter a boiler fry familiar. Nonutility lets go of oil , Bacon once fries to be going to be oily out. 2, heats boiled water in the boiler , adds appropriate amount salt cook intention face thoroughly , fishes up standby. 3, adds the fry familiar Bacon , ripe salty yolk , mixes evenly to be OK.
韩国馒头
原料：
高粉175克、低粉75克、酵母2克、盐1克、鸡蛋1个、牛奶100克,、糖50克、泡打粉2克.
底部沾粉原料：
白糖5克、低筋面粉10克、芝麻5克.
做法：
1、将原料放入面包桶；
2、用甜面包程序搅拌好后,如果手揉可以揉到扩展阶段,发酵至两倍大；
3、取出分成12份,醒10分钟；
4、取其中一份擀长至20厘米；
5、卷起,封口处沾点水防脱,醒10分钟；
6、从中间对切；
7、切口向下,用手按扁；
8、每个面团中间按一个小洞；
9、准备底部沾粉原料；
10、将小面团沾点水,放入芝麻粉中；
11、再放入涂过油的8寸烤盘中；
12、放温暖处发酵；
13、发酵好后的样子；
14、馒头上面涂油；
15、倒入适量的油,家里做放底部全部有油就可以了；
16、烤箱230度第三层烤12分钟左右.
South Korea steamed bread
Ingredients:
High and low powder, powder 175 75 grams, yeast, salt, 1 February 1, milk, eggs, sugar, 100 grams of 50 grams, baking powder, 2 grams.
At the bottom of the material: with powder,
5 grams of sugar, flour, 10 grams, sesame reinforced 5 grams.
Methods:
1, raw material into bread barrels,
2, with sweet bread, if after mixing procedure can be extended to rub rub stage, fermentation to twice the size,
3 and remove into 12, 10 minutes,
4, take one roll to 20 centimeters long,
5 and the seal up, with water resistance from 10 minutes; awake,
From the middle of June, cutting,
7 and incision with hands down, flat,
8, each according to a small hole among the dough,
Nine, with powder materials to bottom,
10 and with little dough, sesame powder in water,
11, add a greased baking pan; 8"
12 and warm place,
13 after fermentation, the appearance,
14, steamed bread coated oil,
15 and the amount of oil, and pour at home doing all have put bottom oil could,
16 and layer 3 bake oven 230 degrees 12 minutes.
日式煎饼
原料：圆白菜1/4棵、胡萝卜丝1小撮、面粉200克、鸡蛋1个、水适量、木鱼花随意.
调料：盐5克,美式芥末酱,或者沙拉酱、绿芥末.
做法：
1、圆白菜取叶子部分切丝,粗丝随个人喜好；
2、胡萝卜去皮后擦细丝
3、鸡蛋、面粉和水混合在一起搅成面糊,把圆白菜丝和胡萝卜丝放入搅拌均匀,同时放入盐调味；
4、用平底锅烧热锅,将面糊倒入两面煎熟即可,煎个过程要保持中小火,吃的时候别忘了沙拉酱,还有木鱼花~~
Japanese-style pancake
Ingredients: cabbage 1 / 4, 1 handful of carrots, 200 grams of flour, 1 egg, adequate water, wooden fish flowers at random.
Seasoning: salt 5 grams, American mustard sauce, or salad dressing, green mustard.
Practice:
1 cabbage leaves to take some strips, thick wire as you like;
2 carrots peeled rub filaments after
3, eggs, flour and water mixed with Jiaocheng batter, the cabbage and carrot into the wire Stir, and add salt;
4 burning wok pan, pour the batter can be cooked on both sides, fry a process to keep the small fire, do not forget to eat when the salad dressing, as well as wooden fish flower ~ ~
墨西哥牛油果沙拉
原料：
牛油果、西红柿、墨西哥辣椒、甜洋葱、青柠、橄榄油、大蒜、黑胡椒粒、盐.
做法：
1、各种材料洗净备齐；
2、牛油果、西红柿（去籽）、墨西哥辣椒（去籽）、甜洋葱切成相同大小的小粒；
3、大蒜剁成蒜茸,加入适量青柠汁、橄榄油、黑胡椒粒、盐搅拌均匀；
4、将所有处理好的材料混合均匀即可.
贴心提示：
1、牛油果也叫鳄梨,各大进口超市可以买到,挑选的时候摸起来不太软,果蒂一碰即掉的为好；
2、洋葱最好选偏甜的品种,紫色洋葱过于辛辣,比较不适宜；
3、黑胡椒粒在西餐中最常见,切忌用中式胡椒粉代替,墨西哥辣椒肥厚火辣,可用同类的其它辣椒代替；
4、成品可以搭配墨西哥式玉米片食用,风味更加.
Mexican avocado salad
Material:
Avocado, tomatoes, Mexican pepper, sweet onion, lime, olive oil, garlic, black pepper, salt.
Practice:
1, a variety of materials, clean get ready;
2, avocado, tomatoes (seeded), Mexico peppers (seeded), sweet onion cut into pellets of the same size;
3 garlic chopped garlic, add a moderate lime juice, olive oil, black pepper, salt, stir well;
4, all dealing with good material mixed evenly.
Tips:
1 avocado, also known as avocado, major supermarkets can buy imports, the selection of the time feels very soft, stem end down for a touch that is good;
2, the best selection bias sweet onion varieties, purple onion was too spicy, more suitable;
3, black pepper in the Western most common, should not use pepper instead of Chinese, Mexican hot pepper hypertrophy, similar to other hot pepper can be used to replace;
4, finished products can be consumed with Mexican-style corn flakes, the flavor even more.
法式烩土豆
原料：
土豆、洋葱、芹菜、香叶2片.
调料：
盐、胡椒粉、白葡萄酒、黄油（或食用油）.
做法：
1、土豆去皮切成小粒,洋葱切小块,芹菜切碎.
2、将黄油放锅里化开,放入土豆稍炒,加入洋葱,倒入白葡萄酒、盐、胡椒粉、2片香叶,用小火烩20分钟.最后加入芹菜末就好了.
French Stewed potatoes
Material:
Potatoes, onions, celery, geraniol 2.
Seasoning:
Salt, pepper, white wine, butter (or oil).
Practice:
1 Peel potatoes into pellets, cut into small pieces onion, chopped celery.
2, put the pot of butter to open, put a bit fried potatoes, add onion, pour in white wine, salt, pepper, 2 Heung Yip, Braised low heat 20 minutes. Finally add celery late enough.