Ingredients：
1 tael of dried scallop; 1 tael of crab meat; 6 taels of Chinese mushrooms and white mushrooms; 4 taels of broccoli; 1 egg white./td>

Seasonings for the mushrooms：
4 taels of water; 1 or less tsp. salt; 1 tsp. oyster sauce.
Seasonings for crab meat：
2 taels of water; 1 or less tsp. salt; a little sesame oil and pepper; 1/2 tsp. cornstarch.
Sauce：
2 taels of water; 1 or less tsp. salt; a little sesame oil and pepper; dark soy sauce for coloring; a little oyster sauce; 1 tsp. cornstarch.　

Method：

  1. Steam the dried scallops for 1 hr 15 mins. until soft. Wash and cut the broccoli. Wash the white mushrooms and mark a cross on the heads of the mushrooms with a knife. Poach the Chinese mushrooms and white mushrooms, take out and put aside. Heat wok, add a little oil, water, salt, oyster sauce and the mushrooms. Cook until boil, transfer the mixture into a pot and start stewing the mushrooms.
  2. Quickly fry the broccoli. In a pot, put 12 taels of water, add salt, ginger juice mixed cooking wine. After boiling, quickly poach the broccoli. Take the broccoli out and put them in the wok, add 1/3 or less tsp. salt, and stir-fry. Slightly thicken the sauce with cornstarch solution. Put the broccoli around the place to form a circle.　　　　　
  3. Reheat the stewed mushrooms and put them in a wok and add cornstarch solution to slightly thicken the sauce. Put the mushrooms inside the circle formed by the broccoli.　　　　　
  4. Poach the crab meat, take out and put aside. In the wok, add a little oil and the seasonings for the crab meat, then add the poached crab meat and stir-fry. Add cornstarch solution to thicken the sauce, then add egg white and mix well. Drizzle some cooked oil on top and place them on top of the mushrooms.　　　　　
  5. Heat wok, add 2 taels of water, add dried scallops and 1 or less tsp. sesame oil, pepper, a little dark soy sauce and oyster sauce. Add cornstarch solution to thicken the sauce. Drizzle some cooked oil on top. Place the mixture on top of the mushroom mixture to form a yin yang pattern.　　　　

Ingredients：
3 taels of walnuts; 2 taels of chicken meat; 2 taels of shrimps; 2 taels of celery; 1 tael of carrot; sliced ginger and minced garlic; 1 tael of maltose; 2 taels of sugar.　
Seasoning for shrimps：
1/4 or less tsp. baking soda; 1/4 or less tsp. salt; 1 or less tsp. cornstarch.
Seasoning for chicken：
1/3 or less tsp. baking soda; 1/3 or less tsp. salt; 1 or less tsp. cornstarch.
Sauce：
1 or less tsp. salt; 1 tsp. cornstarch. 　

Method：

  1. Cut the celery and carrots diagonally into triangular chunks. Wash the shrimps and devein them. Add the seasoning for shrimps and season for 15 mins. Wash and cut the chicken meat, add the seasonings for chicken, mix well and season for 20 min.
  2. Poach the walnuts. Heat wok, add 2 taels of water, 2 taels of sugar and 1 tbsp. maltose. Cook until all liquid evaporates. Add the walnuts and mix well with the maltose mixture.　　　　
  3. Heat oil and deep-fry the maltose-coated walnuts until slightly brown. Sprinkle white sesame on top.　　　　　
  4. Poach the carrots first, then poach the celery, take out the vegetables. Poach the seasoned shrimps. After that rinse them with water.4. Poach the carrots first, then poach the celery, take out the vegetables. Poach the seasoned shrimps. After that rinse them with water.　　　　　
  5. Heat oil and fry the seasoned chicken, then fry the shrimps until 80 percent cooked.
  6. 6. Heat wok, add a little oil and fry the minced garlic and sliced ginger, add all the ingredients, add seasoning and stir-fry. Add cornstarch solution to thicken the sauce. Drizzle some cooked oil and add the walnuts. Mix well and serve. 　　　　

Attention:Dry stir-fry the white sesame in wok (without oil).

Course contents are subject to change without notice.
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