Wineshark Cooking Class - Pork Loin Skewers

Ingredients (for 4):

• Pork loin - 1 lb
• Onion - 1
• Green bell pepper - 1
• Tomato - 1
• White mushroom - 8
• Shredded vegetable - 4 oz
• Mixed herbs - 1/2 tsp
• Bacon - 2 strips
• Salt - 1/2 tsp
• White pepper powder - dashes
• Meat gravy - 2 oz

Procedures:

1. Shred the carrot, celery, onion, mix with the herbs and seasonings, squeeze till the juice comes out.

2. Cut the pork loin into medallions, then marinate with the shredded vegetables, adding a bit of oil, for a hour.

3. Cut the onion in wedges.

4. Cut the green bell pepper into wedges.

5. Cut the tomato into wedges.

6. Cut the bacon into halves.

7. Use sticks to skewer the bacon, onion, green bell pepper, pork loin, tomato and mushroom.

8. Pan fry the skewers to brown the meat.

9. Bake the skewers until the pork loin is thoroughly cooked. Serve with gravy. 

Wineshark Cooking Class - Cauliflower au Gratin

Ingredients (for 4):

• Cauliflower - 1 lb
• Salt - 1 tsp
• Cheese sauce - 8 oz

Procedures:

1. Cut the cauliflower into smaller pieces, then soak in water with salt for a while to clean.

2. Blanch the cauliflower in boiling water (adding salt) for 10 minutes.

3. Remove the cauliflower, drip dry and place on baking tray.

4. Pour the cheese sauce on top and bake until golden.

Wineshark Cooking Class - Cheese Sauce

Ingredients (for 4):

• Butter - 1 oz
• Flour - 1 oz
• Milk - 8 oz
• Parmesan cheese - 1 oz
• Ground nutmeg - dashes

Procedures:

1. Heat the butter till dissolved under low heat.

2. Stir in the flour and continue to cook for 3 minutes.

3. Add the milk and continue to mix well until it thickens.

4. Add the Parmesan cheese and nutmeg.

Wineshark Cooking Class - Pork Chops with Onion 洋葱豬扒

Ingredients (for 4):

• Pork chops - 4
• Onion - 1
• Salt - 1/4 tsp
• Soy sauce - 1 tsp
• Water - 2 tbsp
• Corn starch - 1 tsp
• Oil - 1 tbsp
• Worchestershire sauce - 1 tbsp
• Soy sauce - 1 tbsp
• Ketchup - 1 tbsp
• Sugar - 1 tsp
• Black pepper finely - 1/4 tsp
• Corn starch - 1/2 tsp

Procedures:

1. Use hammer to hit the pork chops a few times to loosen the texture, and cut the tendon. Marinate with salt, soy sauce and water for 20 minutes. Then mix in with corn starch. Add the oil right before pan-fry.

2. Cut the onion into shreds.

3. Heat the wok with 2 tbsp of oil, then stir-fry the onion shreds until golden. Remove.

4. Turn the heat up, and pan-fry the pork chops for 1 minute, before flipping over to pan-fry the other side for another minute. Then turn the heat to medium and continue to pan-fry the pork chops until well-done. Remove.

5. Mix the Worchestershire sauce, soy sauce, ketchup, sugar, black pepper finely, corn starch with some water.

6. Heat the sauce and add back the onion and pork chops. Stir well and serve.

Wineshark Cooking Class - Braised Chicken with Chestnuts 栗子炆雞

Ingredients (for 4):

• Chicken - 1
• Chestnuts - 12 
• Shiitake mushroom - 8
• Ginger - 4 slices
• Shallot - 4
• Garlic - 3 cloves
• Spring onion - 3 sprigs
• White pepper powder - 1/4 tsp
• Corn starch - 2 tbsp
• Chinese yellow wine - 2 tbsp
• Salt - 1 tsp
• Sugar - 2 tsp
• Soy sauce - 2 tbsp
• Oyster sauce - 2 tbsp
• Sesame oil - 1 tsp

Procedures:

1. Steam the chestnuts for 15 minutes.

2. Cut the white portion of the spring onion, cut the shallots into quarters, and cut the garlic into slices. 

3. Soak the shiitake mushroom with water, then remove the stem and squeeze dry. Add 1/2 tbsp of oil and mix well.

4. Cut the chicken into pieces, then marinate with salt, white pepper powder, Chinese yellow wine and corn starch for 30 minutes.

5. Heat up the wok and pour in a cup of oil, and slightly deep-fry the chicken pieces to slight brown, then remove.

6. Heat up the pot with two tablespoon of oil, and stir-fry the ginger, garlic, shallot and shiitake mushroom until fragrant.

7. Add the chicken pieces and chestnuts and stir well.

8. Add 1/2 cup of water, sugar, soy sauce, oyster sauce and spring onion. Cover the lid and let it cook for 20 minutes. 

9. Season with sesame oil and stir well before serving. 

Wineshark Cooking Class - Cheesy Broccoli

Ingredients (for 4):

• Broccoli - 2
• Brown mushroom - 8 
• Shredded cheese - 1/2 cup
• Crab sticks - 8
• Garlic - 3 cloves
• Chicken stock - 1/2 cup
• Corn starch - 1 tsp
• Water - 1/4 bowl
• Oil - 1 tsp

Procedures:

1. Cut the brown mushroom into slices.

2. Cut the crab sticks into sections.

3. Soak the broccoli in salty water for 30 minutes to wash away the dirt. Then cut into small pieces and blanch in boiling water for 30 seconds.

4. Peel the garlic and cut into slices.

5. Heat the wok with oil, add in the garlic slices.

6. Add the mushroom and broccoli to stir fry for a short while.

7. Add the chicken stock and cheese.

8. Wait until the cheese melts, then mix the corn starch with water and add in, stir well. Add the crab sticks, cook briefly and then serve.

Wineshark Cooking Class - Braised Rice Noodle with Pickled Vegetable and Shredded Pork 雪菜肉絲炆米粉

Ingredients (for 4):

• Pickled vegetables - 150 g
• Sugar - 1/2 tsp
• Shiitake mushroom - 4 
• Pork - 400 g
• Water - 1 tbsp
• Oil - 1 tbsp + 1 tsp
• Chinese yellow wine - 2 tsp + 1 tsp
• Spring onion - 2 sprigs
• Red bell pepper - 1
• Dongguan rice noodle - 4
• Chicken stock - 1.5 cup
• Garlic - 2 cloves, cut to strips
• Soy sauce - 2 tsp
• White pepper powder - dashes
• Corn starch - 1 tsp
• Sesame oil - 1/2 tsp

Procedures:

1. Wash the pickled vegetables and soak in slightly salted water for one hour. Squeeze the water and remove the stem. Then cut into small pieces.

2. Soak the shiitake mushroom with water, then remove the stem and cut into strips. Keep the water.

3. Cut the pork into strips, then add a tablespoon of water. Once fully absorbed, marinate with soy sauce, dashes of salt and sugar, Chinese yellow wine, corn starch, sesame oil and oil. 

4. Cut the red bell pepper into strips.

5. Cut the spring onion into strips, only using the white part.

6. Heat a pan of water to boiling, turn off the heat and add in the Dongguan rice noodle. Use chopsticks to disentangle the noodles. Then drain the water and cool the noodle under running water.

7. Heat the wok with oil, then add in the garlic. 

8. Add the shredded pork and cook to light brown. Then add the Chinese yellow wine.

9. Add the shiitake mushroom. Stir well, then remove. 

10. Clean the wok and wipe dry. Add the pickled vegetables and cook till it is completely dried, adding sugar in the process.

11. Add the chicken stock and water used to soak the shiitake mushroom. Let it boil for 3 minutes to extract the flavors.

12. Add the Dongguan rice noodles and let it absorb the stock.

13. Add the red bell pepper, and cooked shredded pork, stir well. Finally add the shredded spring onion.