1. Wash trotters and clean well. Bring half a pot of water to a boil. Put in trotter and parboiled for 3-4 minutes.
2. Remove and place the trotter in a pressure cooker together with the dried mushrooms, ginger slices, spring onion, rice wine, soya sauces and star anise. Add in enough water to cover the trotter and cook for about 15 minutes.
3. Heat up a wok with salad oil. Add in sugar and sauté until fragrant and sugar has melted. Transfer the trotter from the pressure cooker to the wok and bring to a boil. Add in dried chillies and flavoured with salt. Reduce the heat and continue to simmer until the sauce turns thick and the trotter is cooked through. Dish out and sprinkle with some chopped spring onions. Serve the dish immediately.

1. 面粉混合干酵母放入容器，老面掰小块和食盐，沙拉油以及水加入后拌成团，盖上保鲜膜，静置发面3-4小时。取出放到洒了面粉的案台上。排除气体，均匀洒入小苏打揉搓成长条状，匀分成12-14块小面团。
   Combine AP flour and yeast in a mixing bowl. Mix in old dough in smaller pieces, salt and oil. Knead until the dough is soft and elastic. Cover with a plastic wrap and proof at room temperature for about 3-4 hours. Place the dough on a floured board and evenly sprinkle the baking soda over. Knead and shape the dough into a loaf. Divide the loaf into 12-14 pieces.
   
2. 小面块上洒上面粉，用手掌将其稍按扁，一手将面块边缘折起，另一手配合向内按下。重复这个步骤直到边缘缩小，底部稍圆，用右手虎口将边缘捏紧，放到案板上。依法擀捏其余面块。盖上保鲜膜，醒发直到双倍大后，重复面团的揉捏。
   Dust each small dough with some flour and lightly press them flat. Fold the side of the dough up with left hand, meanwhile press the upper edge down with your right hand. Repeat this step until you get the shorter edge and slightly round bottom. Pinch them together between the thumb and the index finger of your right hand. Place them on the board and let rise covered until doubled. Repeat the step of folding and pressing.
   
3. 放入蒸笼，盖上保鲜膜，进行蒸制前的最后醒发，约25分钟。注意面团在这个擀制过程中都要用面粉，每个面块大约需要再揉入15克左右的干面粉。这样蒸好的馒头，组织带有层次且很均匀。最后醒发时间不要过长，否则馒头过于膨胀蓬松，少了北方馒头的那份筋道。去掉保鲜膜，盖上蒸盖，中火蒸约20分钟。
   Place the dough balls in a steamer and process the final proof for about 25 minutes. Use the flour during the whole shaping process. Each small dough needs about 15 extra grams of flour to finish the kneading. So that the texture of the steamed buns would appear thick and with clear layers. To obtain a chewy-textured bun, long proofing time at the final stage should always be avoided. Take away the plastic wrap and steam for 20 minutes over medium heat with a lid covered.

1. In a blender container, place milk, banana and grapefruit juice. Cover and blend on medium speed for 30 seconds or until smooth.
   把牛奶，香蕉和西柚汁放入搅拌器里。盖实后中速搅拌30秒成糊状即可。
   
2. Pour into a long glass, garnishing with a banana and serve.
   倒入长玻璃杯，用一片香蕉装饰即可饮用。

1. 草莓洗净后切对半放到碗里，加入香草糖静置几分钟。
   Wash the strawberries and cut each into half. Add in vanilla sugar and let stand for a few minutes.
   
2. 草莓放到搅拌器里，加入牛奶和香草粉搅拌浓稠即可。
   Place the strawberries in a blender together with vanilla powder and milk and blend until thick.

Cauliflower Gratin is one of the classic French gratin dishes. Casual, creamy, easy and delicious. You can use broccoli instead or a combination of two.

1. Heat oven to 200C/400F. Generously butter a baking dish large enough to hold the cooked cauliflower. Blanch cauliflower until tender but still firm, about 10 minutes.
   
   
2. While cauliflower cooks, melt the butter in a pan over the medium heat. Add flour and whisk until mixture is smooth. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste, and add a little nutmeg, if desire. Lower the heat, and cook, stirring, for about 3 minutes more. Remove from the heat.
   
   
3. Arrange cooked cauliflower florets in the prepared baking dish, season with salt and freshly ground pepper, and cover with Bechamel. Sprinkle grated cheese over the top. Bake in preheated oven until golden on top, about 25 minutes.

1. Prepare 2 or 3 1lb-jars and lids by washing well in warm soapy water and rinsing thoroughly. Bath them in a pan of boiling water for a while. Dry the jars.
   准备2-3个1磅左右容量的玻璃瓶和盖子，放到加了少许洗涤剂的温水里洗干净透彻后，用热开水浸泡冲洗后晾干。
   
   
2. Wash the lemons and dry them up. Remove yellow part of peel from lemons in strips with a sharp vegetable peeler and slice them into 3-cm strips. With knife, tip off the pips and cut off all white membrane, or pith, from peeled lemons and discard. Cut peeled lemons crosswise into 1/3-inch-thick slices. Peel and core the apples. Cut them into small dices.
   柠檬用水冲洗后抹干。用锋利的刨皮刀将柠檬削出薄皮，然后将其切成3厘米左右的细条状。剔除籽，刨去黄色表皮下面的那层白膜。将果肉切成1/3寸左右大小的丁状。苹果削皮去心后也切成丁状。
   
   
3. In a big non-aluminum pan, add the prepared fruits and the preserving sugar and combine them briefly. Cover and refrigerate 3 to 4 hours. You would see a lot of liquid coming off the fruits. Heat lemon mixture to boiling over medium heat, and allow it to boil for about 5 minutes, stirring frequently. Ladle marmalade into still very warm jars to prevent the jars from cracking when the hot filling is added. Wipe jar rims clean. Seal with lids and bands. Store marmalade in cool, dry place. After opening jar, store marmalade in the refrigerator.
   将准备好的果肉和果胶砂糖放入一个非铝质的大锅中，稍微搅拌，盖好放到冰箱3-4小时。这时果肉会渗出很多果汁。放到炉上中火煮开，要边煮边搅拌，滚个5分钟。趁热装入罐子拧紧。趁热装罐，这样玻璃不会因为骤热而 裂开。放到架上晾凉，存放在阴凉避光处。果酱打开后要存放到冰箱。

Red currants may be used fresh in tarts, pies, jams, preserves, and used as an alternative to traditional cranberry sauce. Redcurrants contain vitamin C, iron, potassium and fiber. They are good for the immune system and the antiseptic properties of redcurrant jelly make it an effective treatment of minor burns - after cooling the affected area with cold water. I am sending this to What's Cooking--Homemade Ice Cream

1. In a blender, mash the red currants with chilled milk and sugar. Add in the egg yolks and mix well.
   把红浆果，冰牛奶和细砂糖混合到搅拌器里捣成泥状。然后加入蛋黄拌匀。
   
   
2. Whip the heavy cream until soft peak forms.
   把鲜奶油打发。
   
   
3. Fold the whipped cream into the currant mixture and pour into ice cream maker, stirring for about 40 minutes. Freeze according to manufacturer's directions.
   浆果泥和鲜奶油混合物完全拌匀后倒入冰淇淋机搅拌大约40分钟。根据要求把冰淇淋入冻柜冰镇。

1. Combine all the ingredients except preserved cranberries, for the streusel in a bowl. Set aside.
2. Preheat the oven to 190C/375F. Grease and flour a 8-inch bundt pan. Whisk together flour, baking powder and salt. Cream together sugar, shortening and egg. Mix in sourdough starter.
3. Alternatively add in milk and flour mixture. Mix well. Spread half of the batter in prepared pan. Top with half of preserved cranberries, then half of the streusel mixture. Repeat with the remaining. Bake for 25 to 30 minutes or until done.

1. Rinse radishes under cold water. Pat them dry. Cut radish into 1x 5 centimeter pieces. Place them in a glass container, sprinkle rock salt over and combine together. Cover with a polyethylene bag and weigh it down with a brick a full cola bottle. Store in a cool place and keep it in a cool and dark area for a week.
   萝卜凉水洗净后，抹干后切成1x5厘米的长条状。放入玻璃器皿内，加入粗盐拌匀。用塑料保鲜袋盖住，再压上重物，腌渍一周。每天翻动2次，这样能保证萝卜入味均匀。
   
2. Squeeze radishes with hands as much water out. Blend together with sugar, chilli flakes, pickled pepperoni and sliced garlic in a container. It should be ready in 10 days. Alternatively, rinse, chop the marinated radishes and stir-fry with spring onions and garlic.
   萝卜条清洗挤干水份后，和白糖，辣椒面，泡椒段和蒜片拌匀后入容器，10后即可食用。或用凉水将萝卜干冲洗一遍，切小块和葱蒜一块拌炒。