蔬菜/水果 VEGETABLES/FRUITS
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| 雪裡紅 Pickled Chinese Mustard | 甜洋蔥 Glazed Onion | 番茄處理 Handle Tomatoes | 乾海帶處理 Handle Sea Kelp |
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| 竹筍處理 Handle Bamboo Shoot | 烤大蒜 Roasted Garlic | 芋圓/地瓜圓 Taro/Yam Balls | 炒酸菜 Sautéed Suan Cai (Chinese Sauerkraut) |
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| 烤彩椒 Roasted Peppers | 處理秋葵 Handling Okras |
肉類海鮮 MEAT/SEAFOOD
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| 魷魚/花枝/烏賊處理 Handle Squid | 自製肉羹 Rou-Geng (Shredded Pork Covered with Fish Paste) | 腰子處理 Handle Kidney | 大腸處理 Handle Large Intestine |
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| 干貝處理 Handle Dried Scallop | 螃蟹處理 Handle Crab | 蛤蜊/淡菜處理 Handle Clam/Mussel | 自製魚漿 Home-Made Fish Paste |
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| 自製魚丸 Home-Made Fish Ball | 自製福州魚丸 Home-Made Fuzhou Fish Ball | 自製貢丸 Home-Made Taiwanese Style Meatballs | 甜不辣 Fried Fish Cakes |
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| 煎牛排 Pan-seared Steak | 煎雞胸 Pan-fried Chicken Breast | 煎魚排 Pan-fried Fish Fillet | 香煎干貝 Seared Scallops |
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| 豬肚處理 Handle Hog Maw (Pig Stomach) | 卸全雞 Dismantle a Chicken | 蝴蝶式切雞 Butterfly a Chicken | 發泡乾魷魚 Rehydrate Dried Squids |
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| 雞湯凍 Chicken Soup Jelly |
其它 Others
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| 白棉糖 Powdered Sugar (without Corn Starch) | 水煮蛋 Boiled Eggs | 豆漿/豆渣 Soy Milk/Soybean Dreg (Okara) | 蛋皮/蛋絲 Egg Wrap/Shredded Egg |
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| 餛飩包法 How to Wrap a Wonton |
炒飯基本 Fried Rice Basics | 包粽子注意事項 Things To Know About Making Zhongzi |
麵包酥 Croutons |
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| 焦糖液 Caramel Sauce | 水波蛋 Poached Eggs | 芝麻粉 Sesame Powder | 廣東粥底 Cantonese Congee Base |
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| 花生粉 Peanut Powder |
調味豆皮 Inari Age (Seasoned Fried Tofu Pouches) | 蒜油 Garlic Infused Oil |
紅蔥酥/蔥油 Fried Shallots/Shallot Infused Oil |
最後更新 (Last Update): 03/02/2021
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