原料：
豬腔排骨1500克。
肉骨茶料包：
黨參20克、枸杞子8克、川穹3克、桂枝3克、當歸2克、麥冬5克、陳皮1片、羅漢果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、烏棗5顆、桂皮1片。
調料：大蒜1整頭、醬油30ml、白胡椒粉1小匙、白砂糖1勺、鹽適量。
做法：
1、將肉骨茶調料分別稱好；
2、壹起裝入料包內紮緊收口制成肉骨茶料包備用；
3、大蒜掰開成單瓣保留外皮洗凈備用；
4、鍋內做水，水開後下入腔排骨焯燙；
5、焯燙約5分鐘左右至表面變色後撈出控幹水分；
6、另取壹鍋做水，水開後下入大蒜瓣和肉骨茶料包；
7、湯中加入白胡椒粉，糖和醬油；
8、下入焯燙好的腔排骨；
9、開鍋後蓋鍋蓋兒轉小火燉煮壹個半小時左右後加鹽調味制作完成，食用時配上涼油條。
碎嘴嘮叨：
1、肉骨茶料包中的調料有些可在調料市場中買到，沒有的可去中藥店采買（均屬於常用藥材，價格便宜）。
2、除了料包的配置，此菜可謂零失敗菜品，適合初學者嘗試並增加自信心。
3、煮肉骨的湯壹定要量大壹些，壹次加夠，實在沒加夠的話也要註意添加開水。
4、做好的肉骨茶配以涼油條食用可謂壹絕，沒有剩油條用米飯采用湯兒泡飯的手法也是不錯。
5、肉骨茶有去濕，旺血，暖胃，補氣，養顏等諸多功效，男女筒子皆宜。但高血脂，高血壓應該筒子盡量少食。
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.
蛋黃培根意面（1人份）
原料：
意面100g、熟鹹蛋黃2個、培根幾片、鹽。
做法：
1、培根切碎入鍋煎熟。不用放油，培根壹煎會出油。
2、鍋裏燒開水，加適量鹽煮熟意面，撈出備用。
3、加入煎熟的培根，熟鹹蛋黃，拌勻即可。
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.
韓國饅頭
原料：
高粉175克、低粉75克、酵母2克、鹽1克、雞蛋1個、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、將原料放入面包桶；
2、用甜面包程序攪拌好後，如果手揉可以揉到擴展階段，發酵至兩倍大；
3、取出分成12份，醒10分鐘；
4、取其中壹份搟長至20厘米；
5、卷起，封口處沾點水防脫，醒10分鐘；
6、從中間對切；
7、切口向下，用手按扁；
8、每個面團中間按壹個小洞；
9、準備底部沾粉原料；
10、將小面團沾點水，放入芝麻粉中；
11、再放入塗過油的8寸烤盤中；
12、放溫暖處發酵；
13、發酵好後的樣子；
14、饅頭上面塗油；
15、倒入適量的油，家裏做放底部全部有油就可以了；
16、烤箱230度第三層烤12分鐘左右。
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.
日式煎餅
原料：圓白菜1/4棵、胡蘿蔔絲1小撮、面粉200克、雞蛋1個、水適量、木魚花隨意。
調料：鹽5克，美式芥末醬，或者沙拉醬、綠芥末。
做法：
1、圓白菜取葉子部分切絲，粗絲隨個人喜好；
2、胡蘿蔔去皮後擦細絲
3、雞蛋、面粉和水混合在壹起攪成面糊，把圓白菜絲和胡蘿蔔絲放入攪拌均勻，同時放入鹽調味；
4、用平底鍋燒熱鍋，將面糊倒入兩面煎熟即可，煎個過程要保持中小火，吃的時候別忘了沙拉醬，還有木魚花~~
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、西紅柿、墨西哥辣椒、甜洋蔥、青檸、橄欖油、大蒜、黑胡椒粒、鹽。
做法：
1、各種材料洗凈備齊；
2、牛油果、西紅柿（去籽）、墨西哥辣椒（去籽）、甜洋蔥切成相同大小的小粒；
3、大蒜剁成蒜茸，加入適量青檸汁、橄欖油、黑胡椒粒、鹽攪拌均勻；
4、將所有處理好的材料混合均勻即可。
貼心提示：
1、牛油果也叫鱷梨，各大進口超市可以買到，挑選的時候摸起來不太軟，果蒂壹碰即掉的為好；
2、洋蔥最好選偏甜的品種，紫色洋蔥過於辛辣，比較不適宜；
3、黑胡椒粒在西餐中最常見，切忌用中式胡椒粉代替，墨西哥辣椒肥厚火辣，可用同類的其它辣椒代替；
4、成品可以搭配墨西哥式玉米片食用，風味更加。
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.
法式燴土豆
原料：
土豆、洋蔥、芹菜、香葉2片。
調料：
鹽、胡椒粉、白葡萄酒、黃油（或食用油）。
做法：
1、土豆去皮切成小粒，洋蔥切小塊，芹菜切碎。
2、將黃油放鍋裏化開，放入土豆稍炒，加入洋蔥，倒入白葡萄酒、鹽、胡椒粉、2片香葉，用小火燴20分鐘。最後加入芹菜末就好了。
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.