1. Cut Tofu into small chunks.
2. Heat some oil in the pan. Beat an egg in the bowl. Dip Tofu in egg and then fry in the pan till each side turns golden brown. Then take them out in a plate.
3. Heat a little oil in the pan again. Put chopped leek in the pan. Sauce a bit till they turn softened.
4. Add Tofu back in the pan. Also with chopped chili. Stir fry evenly.
5. Season with salt.
I found this wonderful recipe: http://amyshealthybaking.com/blog/2015/01/18/the-ultimate-healthy-buttermilk-pancakes/
And I just followed it without doing any change.
Flour 135 g
Baking soda 1 tsp
Baking powder 1/2 tsp
Salt 1/4 tsp
Melted butter 7 g
Egg 1
Vanilla 1 1/2 tsp
Butter milk 1/2 cup
Maple syrup 1 tsp
Plain low-fat yogurt 60g
1. Mix flour, baking powder, baking soda and salt in a bowl.
2. In a mother bowl mix butter, vanilla, egg, butter milk, syrup and yogurt.
3. Combine wet mixture with dry ingredients and stir till just combine.
4. Heat a non-stick pan on the stove with medium or low heat. Drop a spoonful of batter into pan.
5. After around 3 mins or till the bottom side turns golden brown, flip the pancake over and heat for another 2-3 mins.
Serve hot with maple syrup or butter or anything you like.
They taste very soft and fluffy. My husband loves them.
This dish may look a bit scary, but it’s very delicious and easy.
First, sprinkle salt and black pepper over both sides of fish head ( I just used half of fish head). Then let it rest for around 30 mins.
Preheat oven to 160 degree C.
Bake for 15 mins. After that, turn to 200 degree C and bake for another 10 mins. If you want the fish skin to be more crunchy, you can prolong the baking time.
Serve with several lemon slices.
The best part is fish skin. It’s very crunchy. You can hear its cracking in your mouth. And the meat is very tender. My husband was deeply amazed.
I used 4 small potatoes. Peel them, boil or steam them then mash them.
Sprinkle salt and black pepper over mashed potato and blend well.
Make mashed potato into shape you like.
Dip in starch, then egg and bread crumbs at last.
Deep fry them till golden brown.
Crunchy outside but very soft inside. My husband loves them very much.
Original recipe:
I followed the recipe without making any change.
Ingredients:
2 eggs
1 3/4 cup buttermilk
4 tbs melted butter
2 tsp vanilla
1 1/2 cup flour
2 tbs sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1. Mix egg, buttermilk, butter, and vanilla in a big bowl.
2. Mix all dry ingredients in another bowl.
3. Add dry ingredients into wet mixture and stir them till just combine.
4. Heat waffle maker, and scoop batter into it.
5. Serve with maple syrup or butter.
Serving: 2
Ingredients:
Half of a small onion
3 small potatoes
Salt
Black pepper
2 Eggs
Grate Parmesan cheese
1. Use peeler to make onion and potatoes into mince.
In order to stop potatoes turning dark in color, you can pour in some water in the pot.
2. Add in enough water.
3. Turn on low heat. Keep stirring till soup becomes condensed.
4. Sprinkle salt and black pepper.
5. Separate soup into two bowls or cups. Crack an egg into each bowl.
6. Put bowl into microwave and heat for several mins.
7. Sprinkle a little grate Parmesan cheese.
This dish has a beautiful Chinese name, which is “He Tang Xiao Chao”. “He tang” means pond full of lotus, and “Xiao Chao” means stirfry. The dish is very colorful and pleasant to the eyes.
This dish requires many different vegetables. I always like lotus root, black fungus, snow peas, carrot and kernels.
1. Put lotus root slices and carrot slices in a deep pot. Pour in enough cold water and add in some salt. Turn on the stove.
2. When the water boils, add in trimmed snow peas. Boil for another 2-3 mins.
3. At last, add in black fungus and kernels. Boil for another 1 min.
4. Rinse all the vegetables and drain.
5. Heat a little oil in the pan. Sauté chopped garlic.
6. Put all the drained vegetables in the pan. Stir fry for 2-3 mins.
7. Sprinkle salt and stir fry for another minute. Then ready to serve.
Original recipe:
Preheat oven to 230 degree C.
In a small bowl, combine 1/4 cup sugar, 1 1/2 tsp salt, 2 tsp black pepper granulate.
Heat some olive oil in skillet. Dip salmon in sugar mixture. Fry in the skillet. Around 3-4 mins for each side till golden brown.
Sprinkle some sugar mixture on salmon fillet.
Put skillet into oven and bake for around 5-7 mins.
It tastes very good. My husband loves it very much.
I used chicken breast.
1. Cut chicken breast into one-bite pieces.
2. Marinate chicken with 3 tsp soy sauce, 2 tsp cooking wine, chopped garli (2 cloves), a little chopped ginger, 4 tsp sugar and 1 tsp cornstarch for 10-15 mins.
3. Cut green onion into small pieces similar to the size of chicken pieces.
4. I used toothpick to make two pieces of chicken with green onion in between them.
5. Brush a little oil in the pan. Turn to medium high heat. When the pan is very hot. Put chicken & green onion stewers in.
6. Pan fry each side till golden brown.
1. Clean crabs and tear them into smaller pieces. I used two medium mud crabs. I also crack the claws.
2. Dust crab pieces with salt and cornstarch.
3. Heat some oil in the pan. Shallow fry the crab till about half-cooked.
4. Dish crab out. Leave a little oil in the pan. Heat again. Sauce chopped garlic, chili and curry leaves ( I didn’t have curry leaves, so I just added some chopped spring onion).
5. Put in a piece of butter into pan. After melted, put crabs back in. Stir fry for a minute or two.
6. Pour in 1/2 cup milk. Turn to high heat. When it boils, turn to medium heat.
7. Cover the pan with lid. And simmer for 5 mins.
8. Remove lid. Stir fry for another 2 or 3 mins. Milk will reduce again.
9. Pour in one beaten egg. Quickly stir it. And milk will be dry. Stir fry a bit to let egg sauce sticky to crab.
Ready to serve.
Cooking For Fun 