1. Soak the lavender in hot water briefly, Drain and set aside. Stir together flour and baking powder. Set aside.
   熏衣草用热水稍微泡开，沥干放凉备用。面粉和烤粉混合过筛备用。
   
2. Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar in 3 times. Mix well after each addition.
   奶油室温软化，加糖粉打发至乳白色，然后把打散的鸡蛋分3次加入拌匀。每次加入都要拌匀后再添加，然后再拌匀。
   
3. Mix in the lavender flowers and the sieved flour mixture. Cover the batter in greaseproof wrapper and chill for 1-2 hours.
   加入沥干的熏衣草拌匀，然后加入过筛的面粉混合物，拌成饼干面糊。用保鲜膜包好，入冰箱冰上1-2小时。
   
4. Take out and divide it into 25-27 small portions. Shape dough into balls and place two inches apart on the tray lined with a baking paper. Lightly flatten them with a tablespoon.
   取出面团，均分25-27个小面团，搓成圆型，放到铺了烤纸的烤盘上，每个之间留出2寸的间距。然后用汤勺轻压成片状。
   
5. Bake in the lower part of the preheated 175C/350F oven for about 20 minutes. Remove to wire racks and cool completely.
   放入已预热175C/350F的烤箱低层，烘焙约20分钟。架上晾凉。

It is a moist tray- baked German plum cake. Enjoy this German Pflaumenkuchen with a cup of afternoon tea or coffee. Freeze them for another day if any left.

1. Whisk together the flour and baking powder in a mixing bowl. Add in the rest of dough ingredients. Starting on low speed, beat briefly with an electric mixer. Turn speed up to medium and beat until you have a smooth dough. Roll out the dough to 30x40cm onto a parchment lined backing tray.
2. Preheat the oven to 180C/350F. Wash, dry and quarter the plums. Cover quark dough with the plum wedges. In a small bowl, combine together the sugar, vanilla sugar and cinnamon powder. Sprinkle the mixture and almond slices (if use)over the cake.
3. Bake in the middle of the hot oven for about 35 minutes. Remove from oven. Dust the top with powder sugar. Cut into the squares and serve.

1. Clean soybeans by removing dirt and the damaged soybeans. Pour into a large deep pot filled with 1600 millimetres tap water (usually 3 or 4 times of the dry soybean by weight) and leave the soybeans to soak overnight at room temperature. Drain and rinse soaked beans again with tap water. Dehull the beans and the weight should gained twice, i.e. about 800 grams. Bring 2 liters of water to a boil. Add in baking soda, then the dehulled soya beans into the boiling water. Blanch for 8-10 minutes. Drain and rinse with hot water. Grind the blanched soybeans with 3 liters of water (in general, the ratio of water for grinding is 7-10 times of the dry bean by weight) in 2-3 batches into slurry in a blender for 3 minutes at high speed. Filter through a colander lined with cheesecloth to remove soya fiber-okara and to collect about 3 liters of soya milk.
   黄豆洗净，挑出杂质和坏豆。放入一个大且深的锅，加入1600毫升饮用水（通常浸泡水多于豆子重量的3-4倍即可）室温下隔夜浸泡。用清水再冲洗干净，去皮上秤，应该是原豆重量的双倍，也就是800克。大锅入2升水烧开，拌入小苏打，接着加入豆子煮8-10分钟。沥干后用热水清洗干净。把苏打水焯过的豆子和3升水（搅拌的水量一般是干豆子重量的7-10倍）分2-3次用搅拌机高速搅打3分钟成为浓浆状。过滤网铺上薄纱布，过滤出豆浆和豆渣。
   
2. Divide the soya milk into two 3-liter deep pot and set them over medium heat and bring the whole mass to a boil. It will foam up while heating the mixture, skim it off with a ladle. Adjust the heat to low, continue to cook about 10 more minutes. As soya milk cooks, dissolve 15 grams of gypsum-calcium sulfate (the amount of coagulant used is 0.3-0.5% of cooked soymilk by weight) in half cup of warm water.
   把打好的豆浆分到两个3升左右大小的深锅，中火烧开。边煮豆浆，边撇去浮沫。豆浆煮开后，调低火候继续煮约10分钟。这时可以开始准备凝固剂了。15克硫酸钙-石膏（凝固剂用量约是煮好豆浆的0.3-0.5%）和半杯温水调开。
   
3. Turn off the heat, but leave the pots on the glass tops to keep it hot. To be precise, the temperature should reach 95C/200F (with Nigari, the temperature should low down to 75C/160F). At this point, slowly pour in the gypsum solution in a few additions, stirring gently in one direction. Immediately stop stirring as the curd begins to form. Allow the curd to set without disturbing for 10-15 minutes.
   关掉火源，但不要移开锅，使其保持温度。测试后的温度读数应该在95C/200F。（如果使用盐卤的话，温度应该稍微低些，大约在75C/160F）。将调好的石膏凝固剂分次慢慢倒入热豆浆里，朝一个方向轻轻搅拌。豆浆开始凝固时，立即停止点浆及搅拌，静置10-15分钟。
   
4. Now the chunks of forming curds stay at the bottom and yellowish liquid on the top. If there are still some milky areas after adding all the solution, mix additional one teaspoon of powder and two tablespoons of warm water. Gradually add in until no more white particles float. Transfer the curds into a tofu box lined with cheesecloth. Any container that has many small holes to allow residual liquid to drain can serve as a tofu mold. Fold cloth, cover with tofu lid and press with a heavy object, such as a pot of water, and allowed to sit for15 minutes or so. Remove tofu lid, unfold the cloth and remove the tofu. Place tofu in water and chill until needed.
   这时候你会看见豆腐脑和浮在表面类似乳清的浅黄色液体完全分离了。如果加入所有的凝固剂后仍有豆奶，那么再取一小勺石膏和2大勺温水调和。逐量加入直到看不见有漂浮的豆奶即可。将凝固的豆腐脑勺入铺好薄纱布的豆腐模子里。可以用任何带有排水小孔的容器都可以拿来当豆腐模子。翻好纱布盖上盖子后，在上面压上重物（比如一大盆水）静置大约15分钟。打开盖子，掀去纱布后取出豆腐。放入水里入冰箱保存，需要时取出使用。
   
5. When making soya milk from JOYOUNG automaton, follow instructions as per user's manual. Add the soaked soya beans to the cup of the soya maker, then pour in water between the water level marks. Lock the head attached with cylinder in position. Plug in and press the START button. That’s all. Pour all the batches of soya milk into a large pot and simmer for about 10 minutes. Cool down to 95C/200F if using gypsum, and 75C/160F with nigari.
   如果你用的是九阳全自动豆浆机，那么要参照随机配送的使用手册来制作豆浆。分次将泡好的豆子放入杯体中，加水至上下水位线之间，将装好拉法尔网的机头正确放入杯体中，接通电源，按下豆浆健就可以了。豆浆都做好后回锅加温。温度要根据不同的凝固剂来调整。

1. 豆腐切成1寸左右的丁状。青葱洗净切成松仁大小。酱汁材料放到小碗里调匀备用。烧热油锅，入豆腐炸至金黄色出锅，沥干油备用。
   Cut the tofu into inch-cubes. Clean the scallions and cut into pine-nut-sized pieces. Combine together all the sauce ingredients in a small bowl. Heat up a skillet with oil and fried diced cubes until golden brown. Drain.
   
2. 锅中留半勺油，入泡椒，蒜末和松仁炒香。豆腐回锅，倒入调好的酱汁翻炒至豆腐均匀上色，随即入葱花和盐翻炒兜匀即可出锅。
   Save half spoon of oil in the skillet and add in pickled chillies, minced garlic, and pine nuts. Stir until aromatic. Return the tofu to the skillet and then pour in the prepared sauce. Gently stir until all tofu are coated with the sauce. Sprinkle the chopped scallions over and toss until all ingredients are well-combined and flavours have mingled.

1. Clean the chicken breast and pat them dry. Cut into 5x2-cm strips and pound them out into thin slices. Add in marinade and let marinate for 2 hours in fridge. Whisk together potato starch, cornstarch, black pepper and chilli powders. Set aside.
   
2. Coat the marinated chicken evenly with mixed starches. Heat up a deep skillet with oil over medium fire, and lower the chicken into the heated oil. Now turn the heat to lower level and fry the chicken for 3-4 minutes. Scoop out the chicken and drain. Heat up the oil till very hot and return the chicken to fry one more minute until golden brown and crusty.
3. If you have some leftover, rewarm them in the hot oven or toss them with your favourite sauce and you have a new dish for the lunch.

1. 蚝干用水浸泡15分钟。过滤浸泡液留用。三层肉洗净切成2厘米见方的条状入锅后加水，水量以没过肉为宜。加入醋和1大勺加饭酒，中火煮开。勺去飘在表面的深红色的浮沫，火力调低些，再煮2-3分钟。熄火勺出肉块用凉水冲净，滤干待用。
   Soak dry oysters in water for 15 minutes. Drain through a sieve, reserving the soaking water for use in the recipe. Rinse pork and cut into 2-cm wide strips. Place them in a pot filled with enough water to just cover the pork. Pour in vinegar and 1 tablespoon of rice wine. Bring it to a boil over medium heat. Skim, reduce the heat and cook 2-3 more minutes. Turn off the heat and scoop out the pork. Rinse under tap water and drain thoroughly.
   
2. 炒锅入油，烧热后放入砂糖，炒成焦糖状。放入葱姜蒜，花椒和泡椒以及肉块煸炒。加入香菇和蚝干，接着淋入酱油，蚝油，和料酒。兜匀所有材料。
   Heat up a skillet with oil. Add in rock sugar and stir until caramelized. Stir in scallion, ginger, garlic, peppercorns, pickled chillies and pork. Stir in black mushrooms and dried oysters. Pour in soya sauces, oyster sauce and rice wine. Toss all the ingredients together.
   
3. 将锅里的材料倒入电压锅，倒入留用的浸泡水。水量以略没过肉为宜。放入八角和盐。盖上盖子，调至煮肉档。煮好后电压锅会自动调到保温档。冷却后打开盖子，肉回炒锅，开旺火收汁，用鸡精调味即可盛盘。
   Pour the whole mass into an electric pressure cooker. Pour in the reserving soaking liquid, which should barely cover the ingredients. Add in anise star and salt. Close the lid and turn the knob to pork cooking cycle. After cooking, the cooker automatically enters the "keep warm" status. After cooling, return the pork mass into the frying pan and stir over the high heat until the whole mixture comes together into a sticky, gooey mass. Season with chicken bouillon and dish off.

1. Rinse and drain tofu. Cut into the thick slices. Soak black fungus and mushrooms in water for 10 minutes. Squeeze the water out and cut into smaller pieces. Save the soaking water for use in the recipe. Slice the carrot.
   
2. Heat some oil in a non-stick skillet over medium heat until hot. Lower the heat and pan-fry tofu slices until golden brown on both sides. Drain on kitchen paper towel. Use little oil left in the skillet to stir-fry garlic and hot bean sauce until aromatic. Add in black fungus, mushrooms, carrot slices, scallion chunks and pickled chillies. Stir briefly.
   
3. Return the tofu and pour in the soaking water, rice wine and light soya sauce. Cook over the medium until tofu slices are evenly coated with sauce and flavours have mingled. Season with chicken bouillon and salt. Thicken with starchy solution and drizzle with sesame oil. Serve hot.

French Génoise[zhayn-WAHZ; zhehn-WAHZ], or French Butter Sponge Cake, is a light sponge cake developed in Genoa, Italy and adapted by the French.

1. Preheat oven to 175C/ 350F. Grease and line a 28cm heart-shaped or a 26cm round springform pan. Set aside. Melt butter over low heat. Pour into small mixing bowl and set nearby.
   烤箱预热到175C/350F。准备一个28厘米心型模子或是26厘米圆形烤盘，抹油铺纸。小火融化牛油后倒入一个小盆备用。
   
2. Beat eggs, caster sugar, extract and salt in the bowl of stand mixer about 5-6 minutes on high speed until the mixture is lemon white in colour and triples in volume. If you beat the mixture with a hand-held electric mixer, then set the mixing bowl over a pan of simmering water at about 40C/105F. The base of the bowl should not touch the hot water. After the mixture has become thick and pale, remove the bowl and continue beating for 2-3 minutes until the mixture is cool.
   鸡蛋，细砂唐，香精，和盐放到搅拌盆里，高速搅打5-6分钟直到蛋液体积3倍大，色泽为柠檬白。如果你用手提搅拌器，那么准备40C/105F的热水，隔热（搅拌盆不要触到热水）高速打发蛋液至浓稠且色泽为柠檬白后，移开盆继续搅打至蛋液温度凉下来。
   
   
3. Fold the sifted flour into mixture, one third at a time, just until incorporated. Pour about 1 cup of batter into the melted butter, and fold just until combined. Return butter mixture to reserved batter, and fold to combine.
   低粉分3次筛入，每筛入一份，都要拌匀后才添加下一份。取一杯左右拌好的蛋糕糊放到装有融化牛油的搅拌盆里，拌匀后将其拌入其余的蛋糕糊。
   
4. Pour batter into prepared pan and smooth batter evenly. Bake in preheated oven for 25-30 minutes or until top springs back slightly when lightly touched. Run a table knife blade around the outside edge of cake, freeing the sides and allowing air to get under the layer. Invert cake onto rack and allow it to cool completely.
   将拌匀后的蛋糕糊倒入备好的烤模，抹平表面入预热后的烤箱烘焙25-30分钟，手轻压蛋糕表面如果有弹性就表示熟了。用餐刀沿着蛋糕里圈滑动，散去蛋糕底部热气晾凉。