Program nameA title and a seven-step into foodEasy Cooking Episode 7
Actor/moderatorThe cast/HostKym Ng Bell harp, Huang Hui-Ng video broadcast date and timeShow Time & Date with effect from 14 August, whenever Friday, 8 pmStarting Every Fri 14th August, 8pm
The episodeNo. Of Episodes15
The plotSynopsis
And cattle salad
Materials/seasoningOn the usage of 180 ml liqueurs 180 ml lettuce Chai fillets 1 to develop a taste for seasoning accordingSesame Sauce Tsing 180 ml vinegar 2.7 ml 180 ml practices1 do beef Cook sauce: the sweet sake and eliminating alcohol after ignition Add soy sauce and Chai fish fillets, ** foci of the country when the housing tips: alcohol ignition and moist and a vegetable sauce: mixed sesame oil, sweet rice wine, white vinegar and sake, spreading for mixing dish dish after3 beef sprinkle with a little Ocean sliced** foci room tips: sea salt and authentic cattle4 on the 1 of jelly sauce after roast beef5 row up to

Fried lamb
Materials/seasoning
Mutton sauce:On the usage of 120 ml of soy sauce 120 ml liqueurs paragraph 120 ml garlic 1Carrot 1 onion half a mutton 400 seasoningSugar 30 g just the right amount of pepper salt
Practice1 do: mixed soy sauce, sweet rice wine, and once and roll 2 Cook, by adding after the sauce of the onion, garlic, small radish and sugar and cook for 15 minutes ** foci room tips: green onions, garlic to increase tanzhong, turnip sheep-tasting3 processing slicing mutton to gluten:4 to salt and pepper marinated lamb5 the mutton fried ripe6 with sauce to rear disc


Seafood casserole
FlavourScallops with six bean curd 1 block shrimp to six cod 200 gramsCarrot 1 garlic 1 section velvet 1 mushroom 6 tabletsMy hunch was right half a stock to takeThe sweet sauce Tsing 360 ml 360 ml water 1.5 litre practices1 cut all the flavour2 making head – namely, water, and on rum sauce3 arrange all prepared in4 after cooking with stock to take 5-7 minutes

cooking main course (1) main course (2)
节目名称Title七步成食Easy Cooking Episode 7
演员 / 主持人Cast / HostKym Ng 鐘琴 , Ng Hui 黄 慧
播映日期与时间Show Time & Date自8月14日起,每逢星期五,晚上8点Starting 14th August,Every Fri 8pm
集数No. of Episodes15
剧情Synopsis
和牛沙律
材料 / 调味料清酒 180毫升 甜酒 180毫升 柴鱼片 1把 生菜 按各人喜好
调味料酱青 180毫升 麻油 270毫升 醋 180毫升
做法1 做牛肉酱料：煮清酒和甜酒后点火祛酒精后加入酱油和柴鱼片 **灶房贴士:煮酒点火祛酒精 2 做蔬菜酱料：混合麻油，甜酒，白醋和清酒，掺和菜后铺在盘上3 牛肉撒上少许海洋后切片**灶房贴士: 海盐提和牛原汁原味4 搽上1的酱汁后烤牛肉5 排盘即可

煎羊肉
材料 / 调味料
羊肉酱料：酱油 120毫升 清酒 120毫升 甜酒 120毫升 蒜 1段胡萝卜 1条 洋葱 半个 羊肉 400克
调味料糖 30克 胡椒粉 适量 盐 适量
做法1 做酱料：混合酱油，清酒和甜酒 2 煮滚酱料后，加入洋葱，蒜，萝卜和糖，小火煮15分钟 **灶房贴士:葱，蒜去羊膻, 萝卜增甜味3 处理羊肉：去筋切片4 以盐和胡椒粉腌羊肉5 把羊肉煎熟6 淋上酱汁后排盘即可


海鲜砂锅
主料干贝6个 豆腐1块 虾6只 鳕鱼200克胡萝卜1条 蒜1段 金针菇1包 蘑菇6粒高丽菜 半个
汤头酱青360毫升 甜酒360毫升 水1.5公升
做法1 切所有主料2 煮汤头 – 即水，酱青加上甜酒3 排列所有食材4 淋上汤头后煮5-7分钟

前菜 主菜(1) 主菜(2)