請問有冇d 英文recipe 可以煮俾老人家食嫁?

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Steamed Tofu with Seafood Sichuan Style

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Soft tofu - 3 pieces

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Prawn - 4

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Scallop - 4

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Squid - 200g

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Honshimeji mushroom - 1 packet

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Salt - 1/3 tsp

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Cornstarch - 1/2 tsp

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(A)

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Chopped ginger, spring onion, garlic and hot bean paste - each 1 tsp

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(B)

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Water - 1/2 cup

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Oyster sauce - 1 Tbsp

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Light soya sauce - 1 tsp

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Sugar - 1/2 tsp

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Cornstarch - 1 1/2tsp

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1.Rinse tofu, cut into large cubes. Sprinkle with a little salt, steam over medium heat for 3 min, drain.2.Rinse seafood, remove black vein from prawns, make criss-cross pattern on squid and cut into pieces. Mix marinade with seafood.3.Trim Honshimeji mushrooms, cut celery into diamond shape.4.Heat 2-3 Tbsp oil, saute sauce (A) until fragrant. Add seafood, and then celery and mushrooms, stir-fry until cooked.5.Add sauce (B), bring to the boil, pour on top of tofu to serve.

Steamed Tricolor Eggs


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Eggs (beaten) - 3

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Boiled water (cooled) - 2 cups

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Heated oil - 1 tbsp

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Salted egg (broken) - 1

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Black egg (cut into 8 pieces) - 1

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Spring onion (chopped) - 1 stalk

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Salt and white pepper - to taste

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1.Beat eggs with cooked oil and salted egg in deep plate.2.Add seasonings, add in water and beat well. Add black egg and stir.3.Boil water. Set low flame. Add egg mixture and boil for 15 minutes.4.Sprinkle with spring onion and serve.

Wintermelon and Corn Thick Soup


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wintermelon - 300 g

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diced beetroot - 1 tbsp

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cream of corn soup - 1 can

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fresh black mushrooms - 2

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fresh straw mushrooms - 75 g

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caltrop starch - 1 tbsp

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water - 3 tbsps

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1.Rinse wintermelon. Remove the peel and pith. Cut into small dices. Rinse fresh black mushrooms and cut into small dices. Rinse straw mushrooms. Scald, rinse and drain. Cut into small dices.2.Bring 2 bowls of water and cream of corn soup to the boil.3.Put in the remaining ingredients and a little oil. Bring to the boil again. Reduce to low heat and cook for 15 minutes. Add the starch solution to thicken the soup. Season with salt. Serve.

有個建議, 現在於 OK 便利店可換購 U MAGAZINE 出的名廚食譜100, 入面有中英及印尼三文, 我換購了一本覺得OK 實用, 可能考慮一下! 以下為兩餸一湯, 第一道菜用豆腐配其他蔬菜, 第二道菜雞翼去了骨, 而湯簡單易整之餘又滋潤降火, 應該易煮又適合老人家:
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A). 仙菌鍋塌豆腐 (for 4 people)
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Ingredients:
Wrapped bean curd --- 2 pcs
Mushroom, white beech mushroom and button mushroom --- 80g
Yellow fungus (soaked) --- 40g
Egg --- 2 pcs
Chicken broth --- to taste
Oyster oil --- to taste
Shanhai bok choy --- to taste
Carrot --- to taste
Celery --- to taste
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Methods:
1. Cut tofu into slickes with 1cm thick. Dust both sides with corn starch and spread egg over them. Fry in low fire until golden brown.
2. Blanch yellow fungus, shanghai bok choy, celery and carrots. Set aside. Dice all mushrooms.
3. Heat chicken broth, season ith oyster oil, salt and sugar. Add in all mushrooms, cook until all become soft. Put a bit corn starch water.
4. Pour the mushroom sauce on top of tofu, serve.
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B). 豆腐卜炒雞翼球 (for 4 people)
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Ingredients:
Chicken wings (middle joint) --- 6 pcs
Celery --- 160g
Fried tofu --- 2 pcs
Waterchestnut --- 4 pcs
Chicken broth --- 240g
Shallot --- 1 pc
Pineapple --- 20g
Sa cha Sauce --- 1 tbsp
Shaoxing wing --- to taste
Red pepper and green pepper --- to taste
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Methods:
1. Peel and dice celery. Cut fried tofu into halves. Slive waterchestnuts. De-bone chicken wings.
2. Scald celery, fried tofu, waterchestnuts in water with oil and salt.
3. Marinate chicken wings with corn starch and soy cauce. Deep fried chicken wings until they are 50% done.
4. Saute shallot, celery, fried tofu, waterchestnut, pineapple and peppers. Add little shaoxing wine, sa cha sauce and chicken broth. Return chicken wings, season with sugar and soy sauce. Turn to low fire and stir well. Serve.
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C). 木瓜南杏燉豬"展"
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Ingredients:
Papaya --- 1/2 pc
Sweet almond --- 20g
Preserved dates --- 4 pcs
Pork shin --- 600g
Salt --- to taste
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Methods:
1. Peel and rinse papaya. De-seed and cut ito thick chunks.
2. Blanch pork shin and rinse it. Set aside.
3. Transfer all ingredients to the double-boiling jug, add boiling water, cover & double-boil for 4 hours. Season it.

請問有冇d 英文recipe 可以煮俾老人家食嫁?..............

煮俾老人家食既野，我大把，因我父母都一個 80幾，一個90 幾，但英文就真係有難度。因我唔係抄食譜，係實戰，如果你啱就出聲。