麵鼓湯 Japanese miso Soup

材料 Ingredients：

• 乾海藻少量 Wakame (dried seaweed) a little bit
• 豆腐半盒 Tofu half box
• 麵鼓三湯匙 Miso soup base 3 tablespoon
• 味醂一湯匙 Mirin 1 tablespoon
• 木魚湯粉1／4茶匙 Hon-Dashi 1/4 teaspoon
• 蔥一條 scallion x 1
  

做法 Procedure：

1. 用味醂來稀釋麵鼓，加二杯水和木魚湯粉。Use mirin mixed with miso soup base, add 2 cups of water and hon-dashi.
2. 豆腐切粒。Cut the tofu to pcs.
3. 蔥切粒。Cut the scallion to pcs.
4. 海藻用水浸軟後加入湯中。 Soak the wakame until soft, drain, and add to the soup.
5. 湯滾後加蔥花。 When the soup boils, add the scallion.

海帶豆腐肉片湯 Dried seaweed tofu soup

材料 Ingredients：

• 海帶三條 Dried seaweed x 3
• 豆腐一盒 Tofu 1 box
• 瘦肉 1／4磅 Lean pork 1/4 lb
  

做法 Procedure；

1. 海帶浸軟切段。Soak the dried seaweed and cut to pcs.
2. 豆腐切粒。Cut the tofu to pcs.
3. 瘦肉切片。Put the pork to pcs.
4. 加海帶、豆腐和水一起煮至滾。 Add tofu and seaweed to water.
5. 加瘦肉再滾，加適量鹽調味。Add the pork to boiling water, when it return to boil, add salt to taste.

焗番薯 Roast sweet potato

材料 Ingredients：

• 番薯二隻 Sweet potato x 2
• 玉桂粉半湯匙 Cinnamon 1/2 tablespoon
• 黃糖一茶匙 Brown sugar 1 teaspoon

做法 Procedure：

1. 將番薯去皮切粒。Peel and cut the sweet potato.
2. 用少許油略煎番薯，加少許水、玉桂粉和黄糖煮熟番薯即可。Use a little bit oil to heat the pan, then saute the sweet potato for a while, add a little bit water, cinnamon and brown sugar, until soft.

薯蓉 Mashed potato

材料 Ingredients：

• 薯仔五隻 Potato x 5
• 清雞湯一罐 Chicken broth x 1 can
  
  

做法 Procedure；

1. 清雞湯滖後，放入薯仔。When the broth is boiling, add the potato inside.
2. 待薯仔軟後取出和壓成蓉。Until the potato is soft, take out and mash it.
3. 加一些湯使薯蓉較滑。Add a little bit broth to make it soft.

焗火雞 Roast Turkey

材料 Ingredients：

• 火雞一隻「約二十磅」 Turkey about 20 lb
• 紅辣椒粉少許 Paprika a little bit
• 鹽少許 Salt a little bit
• 黑椒粉少許 Black pepper a little
• 糯米飯五杯 Sticky rice 5 cup
• 雞湯二杯 Chicken broth 2 cup
  

做法Procedure：

1. 洗淨火雞抹乾。Rinse the turkey and pat dry.
2. 用鹽、紅辣椒粉和黑椒粉塗抹雞內外，皮上多塗一點油。 Use salt, paprika and black pepper put inside and outside the turkey.
3. 將糯米飯塞入肚和頸內。Stuff the turkey inside the tummy and neck area.
4. 雞胸向上，盤底放二杯雞湯，用錫紙盍在雞上面，並放在325。F內焗一個半小時。Breast on top, put 2 cup of chicken on the pan, use foil to cover the turkey and roast 325F for 1 and 1/2 hour.
5. 拿出錫紙，再焗二小時，但每隔半小時用雞湯淋在雞皮上。Uncover the turkey and bake for 2 hours, every half hour put the broth on top of the turkey.
   

三菇素菜 Three Mushroom

Using the mushrooms to make a vegetable dishes.

材料 Ingredients：

• 紹菜 Chinese cabbage (Napa) 1/4 pc
• 翠玉瓜 Zuccini x 1
• 金菇 Enoki mushroom x 1 pkg
• 本菇 Bunapi (white beech) mushroom x 1 pkg
• 草菇 Straw mushroom x 1 can
• 豆泡數個 Soft fried tofu several pcs
• 粉絲 Bean thread x 1 pkg

做法 Procedure：

1. 紹菜切小段，翠玉瓜切條。Cut the cabbage and zuccini to pcs.
2. 粉絲浸透備用。Soak the bean thread and drain, set aside.
3. 菇洗淨備用。Rinse the mushrooms.
4. 紹菜煮軟，再下豆泡、草菇、本菇和蠔油煮一會。Cook the cabbage until soft, add the tofu, mushroom and oyster sauce to cook for awhile.
5. 加粉絲和金菇至熟，最後加少許麻油即可。Add the bean thread and enoki mushroom until done, add a little bit seasame oil.
   

日本南瓜排骨湯 Kabocha squash and pork soup

Found this Kabocha squash (Japanese pumpkin) at the store, try to make a soup with pork bone.

材料 Ingredients：

• 日本南瓜Kabocha squash x 1
• 排骨 pork bone x 2lb
• 雪耳 fungus x 1 pc

做法 Procedure：

1. 先將排骨出水，洗淨備用。Blanch the bone, then set aside.
2. 放入排骨滾水中，待水再度滾後，慢火煲大約二小時。Put the pork bone in the boiling water, when the soup returns to a boil, cover and simmer for about 2 hours.
3. 放入其他材料再慢火煲大約半小時便可。Add the other ingredients, then simmer for half hour.