Food
Colony
Recipes
Scramble eggs with tomatoes
Ingredients:
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2~4 tomatoes,
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3~4 eggs
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2 scallion
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sugar
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salt
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ketchup
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Oliver oil
Fried rice (Yeung Chow Fried Rice)
Ingredients:
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Cooked rice (preferably day old because freshly cooked rice is too sticky)
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Cooked shrimp
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Diced char siu pork or Lap Cheong (Chinese sausages)
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Scallions (spring onions or green onions), chopped, including green end
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Fresh vegetables such as cabbages, onions, carrots, peas, corn, bamboo shoots, etc.
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Eggs
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1 teaspoon Salt
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Oliver Oil
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Soy Sauce
Instructions:
1. Slice the tomatoes, beat the eggs, chop scallion into sections.
2. Heat 1 tablespoon of Oliver oil in the frypan.
3. Scramble the beaten eggs at first, then put it in the bowl.
4. Fry the tomatoes until the tomatoes become juicy and jam.
5. Mix the scramble eggs with tomatoes and add some sources such as sugar, salt, or maybe some ketchup to make it taste more sugary.
6. Seasoning for another 2~3 mins.
7. Finished and served.
Check the links below to see how to make Scramble eggs with tomatoes:
https://www.youtube.com/watch?v=afTMJ9isWXA
https://www.youtube.com/watch?v=DEMCF2hPF1E
Instructions:
1. Heat half the oil in a large wok or frying pan. Add the onions and ginger, and stir-fry for 1 minute. Add the minced pork and stir-fry for 3 minutes. Add 1/2 teaspoon salt, soy sauce and sugar and stir-fry for 1 minute.
2. Add the rice to the wok to heat through, Turing and stirring well.
3. Heat the remaining oil in another wok. Season the beaten egg with salt and pepper and add to the wok. Stir and turn the eggs gently. As soon as they have set, add the peas, tomatoes and mushrooms.
4. Stir for about 1 minute, then turn the egg mixture into the wok containing the rice. Mix lightly together, then serve in a heated bowl.
Check the link below to see how to make Yeung Chow Fried Rice:
https://www.youtube.com/watch?v=N6k9qXveRPs
Mapo Doufu
Ingredients:
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6 oz. ground pork
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1 tsp. soy sauce
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2 tsps. Cornstarch
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1 cup water
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1/2 tsp. sesame oil
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1 Tbsp. vegetable oil
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1 tsp. minced garlic
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1 tsp. hot bean paste
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1/4 tsp. ground Sichuan peppercorns,toasted 1/4 cup chopped water chestnuts
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2 green onions, trimmed and cut into 1/2 inch pieces
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1 package (14-ounces) soft tofu, drained and cut into 1/2-inch cubes
Instructions:
1. Pour enough warm water over the mushrooms in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the stem and chop the caps coarsely.
2. Marinate the pork: Stir the ground pork, soy sauce and cornstarch together until evenly distributed.
3. Prepare the sauce: Stir the water, soy sauce and sesame oil together in a small bowl.
4. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant about 20 seconds. Add the pork, hot bean paste and peppercorns and stir-fry until the pork is crumbly, 2 to 3 minutes.
5. Pour the sauce into the wok, then stir in the water chestnuts and green onions. Slide the tofu into the wok, and stir gently to coat the tofu with the sauce and heat through, 2-4 minutes.
6. Pour in the dissolved cornstarch and cook gently, stirring, until the sauce thickens, about 1 minute. Spoon the tofu and sauce onto a serving platter and serve hot.
Check the links below to see how to make Mapo Doufu:
https://www.youtube.com/watch?v=a-rB3f8lqEg
https://www.youtube.com/watch?v=rrib8x0CKb8
Credits to those below:
http://www.shangrenxiu.com/diy-zuiai/388143.html
http://www.ryedu.net/syy/hyyy/201308/32556.html
http://www.chinahighlights.com/travelguide/chinese-food/
http://english.sina.com/life/2012/0704/483103.html
https://www.youtube.com/watch?v=afTMJ9isWXA
https://www.youtube.com/watch?v=DEMCF2hPF1E
https://www.youtube.com/watch?v=N6k9qXveRPs