麻婆豆腐

材料:

• 嫩豆腐一塊
• 一顆蘋果打成泥
• 半磅肥豬绞肉
• 2 table spoon of 辣豆瓣醬
• 2 table spoon of rice wine
  
• 1 table spoon of 糖
• 4 table spoon of 醬油
• 1/2 table spoon of 麻油
• 2 table spoon of 甜辣醬
• 3顆蒜頭
• 一根蔥
• 薑少許

Apple pie

aPie Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup of unsalted butter
  
• 1/2 cup water

I learned that all these ingredients need to be chilled or ice cold before mixing. The reason why butter was used instead of all shortening is to make the crust flaky.

1. In a large bow, combine flour, salt, and mix
2. Add shortening and start adding water one table spoon at a time and mix it in
3. Before it's completely mixed, chop butter up and mix it in as well
4. Divide them into half, roll them up in balls and put them in plastic wraps
5. Refrigerate for 4+ hours
   

In the end, the mixture shouldn't be completely mixed in together. It's ok if they looked like crumbs. it's good to leave the butter a little separate. Some of it could stay in a size no larger than a pea, because during the baking the butter will melt and resulting in flakier crust.

Filling and assembling the pie:

• 9 inch pie pan
  
• 1/2 cup unsalted butter
• 3 tablespoons of corn starch
  
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 teaspoon of cinnamon
  
• 4 Granny Smith apples - peeled, cored and sliced

Egg wash:

• 1 Egg
• 1 table spoon of milk
  

I am not completely sure if pies would actually use all of 4 apples, but it's better to have extra than not enough, right?

1. Set oven to 425 degrees F
   
2. Use rolling pin to make the bottom pie crust...
• Put a layer of flour on the surface of where the pie dough would be rolled on to prevent sticking to the surface
• Roll it into as much of a circle as possible
• To mount it onto the pie pan, just fold it in half and fold it again in half so it's in a cone shape
• Put the quarter shape into the pie pan, and unroll it (it's pretty easy, thanks to all recipe video)
• Trim the edge that is too long with scissors or knife
• Refrigerate the bottom pie
  
3. Filling
   
• Melt the butter, add 3 table spoon of corn starch and mix well
• Add cinnamon, white and brown sugar into the butter along with the water and mix
• Place apples into the pie until it's slightly taller than the crust height
• Pour, slowly, the mixture into the pie from the center so it would slowly seep into the side
4. Egg wash - Beat the egg slightly and mix in milk to make egg wash
• Brush the egg wash on the edges of the pie crust
5. Make the top pie crust just like how the bottom crust is made
• Unfold the top crust onto the pie
• Trim off the edges of the extra pie crust but leave about 1/2 an inch so they can be molded to seal with the bottom crust
• Mold the edge to make shapes (make it pretty or something...use imagination, as long as the top and bottom seals the pie)
• On the top pie crust, make a center hole (it'll be for venting)
• Slice other venting holes/slits on top of the pie
6. Bake in oven for 15 minutes, reduce heat to 350 degrees F after for another 35 to 45 minutes
• To check if the pie were done, cut into the pie to see if the apples were soft
• If the apples were soft, then it's done

***To make crust shiny, melt 3/4 cup of syrup and very hot water together, mix and brush onto the top. Also sprinkle granulated sugar on top. Bake for 3 minutes

肉燥醬-台南版本

材料:
A 豬五花絞肉(有肥有瘦的) 半斤 (300克)
B 紅蔥頭酥 (油蔥) 一杯~~一杯半(量杯的CUP)
C 蒜頭酥 2大匙
D 醬油 1/2杯--1杯(依照所使用醬油鹹度，自己調整)
E 冰糖 一小匙
F 清水或高湯 兩碗
G 胡椒粉 一小匙

做法:
1.用油將A炒熟再加DG上色.再加BC炒香
2.加入EF.滾後，用小火悶煮20分鐘即可

京都子排

材料：排骨（約八至十公分一段），薑，蔥，青江菜
　　調味料：醬油，冰糖，米酒，蕃茄醬
　　作法：１．蔥切片，蔥切大段，排骨以少許醬油略醃上色，備用
　　　　　２．起油鍋，放入薑蔥爆香，放排骨略煎至表面金黃，放入醬油，冰糖，米酒略燒五分鐘，至汁濃上色
　　　　　３．加入蕃茄醬，及水（蓋過排骨），小火燒約四十分鐘，收汁即可
　　　　　４．青江菜洗淨，燙熟或略炒，墊在盤底，放上排骨即可

　　說明：１．排骨先醃，或以醬油糖酒先燒，可以入味也可以上菜，燒出來的排骨滋味和口感也會比較好，若求方便，也可以全數調味料加水，一起下鍋去燜燒．
　　　　　２．後半段，易沾鍋，要記得翻動，若不愛吃蔥薑可以揀去不用．

玉米炒絞肉

材料：玉米粒（約四根的量），絞肉，紅辣椒
　　調味料：鹽，醬油少許
　作法：１．將整根玉米洗淨，直立在砧板上，由上往下削玉米粒，一次約削２－３排的玉米，削下來的玉米粒備用；紅辣椒切丁備用．
　　　　　２．起油鍋，放入絞肉拌炒，至水份減少，肉香溢出，放入紅辣椒及少許鹽及醬油拌炒約三十秒
　　　　　３．接著放入玉米粒拌炒約二至三分鐘即可
　
　　說明：１．以前小時候在菜市場，看見菜販將太老的玉米削成粒，比較好賣出，但現在拿嫩玉米削成粒，更加鮮甜
　　　　　２．我家口味習慣加些朝天椒，那更是又辣又下飯，可看情況決定辣度．

辣子雞丁

材料：雞翅三支（或雞胸肉一副），大蒜，蔥，辣椒
　　調味料：鹽，米酒，醬油，太白粉
　　作法：１．雞翅剁成小塊（或雞胸肉切成小塊），以鹽，米酒，醬油，及太白粉略醃備用；大蒜去皮和蔥，辣椒切碎備用
　　　　　２．起油鍋（油略多），將雞丁放入熱油中拌炒約四－五分鐘，至雞肉八九分熟，取出，倒掉餘油，鍋中留約一湯匙油
　　　　　３．改成中火，放入大蒜，蔥及辣椒拌炒，放些醬油拌炒，再把雞丁放入拌炒一分鐘，即可起鍋

　　說明：１．雞丁入油鍋炒後，鍋底會有些黏底，要改用中小火炒辣椒醬油，才不會焦，小動作不要忘記了．
　　　　　２．通常我是在傳統市場請雞販幫我把雞翅剁成小塊，不然自己剁可是很費事，但怕麻煩的朋友可以改用雞胸肉

京醬肉絲

材料：豬肉絲，蔥
調味料：甜麵醬，醬油，米酒，太白粉
作法：１．蔥洗淨，斜切成絲，泡冷開水後，舖放在盤上備用
　　　２．豬肉絲以少許醬油，米酒，太白粉略醃
　 　　３．起油鍋，放入豬肉絲略炒散後，放入甜麵醬，拌炒，放在蔥絲上即可．