因为喜欢鸡蛋,所以也喜欢各式各样的蛋花汤,简单易做又好吃,想不喜欢也难。
鸡蛋、蘑菇、紫菜、淀粉、调味料
做法:
1、煮锅倒水烧开,放入调味料。
3、紫菜撕/煎成小块,丢进锅里。
4、2 大勺淀粉加水拌匀,然后慢慢倒进锅里,同时快速搅拌。
5、鸡蛋打散,慢慢倒进锅里,快速搅拌。
6、滴几滴香油进锅,然后停火即可。
I love egg drop soup, just about any kind. It’s quick and easy, and tastes good.
mushroom, eggs, nori, seasoning to taste, corn starch
Method:
1. Clean and slice mushroom.
2. Pour some water in sauce pan, and bring to boil on high heat.
3. Put mushroom into pan, add seasoning after, wait until boiling again.
4. Mix 1-2 tbsp corn starch with double amount water, pour into pan slowly, stir quickly.
5. Tear/cut nori into little pieces, put in pan.
6. Beat eggs well, slowly pour into pan, and stir quickly.
7. Drop several drops of sesame oil into pan, mix well, turn off heat.
Luffa to me, is one kind of vegetables only. I noticed that wiki says it’s fruit.
Luffa can be cooked as vegetable when it’s young. You can stir fry, or cook it in soup, any way you like. If you let it grow too old, the center part can be used as sponge for cleaning purposes after it gets dry.
There are 2 popular kinds of luffa, one has smooth skin, the other kind looks like giant okra.
One thing you need to know is, if you let chopped luffa stays in air too long, it will change to darker color. Sometimes even after you cook it. So luffa means eat when fresh.
There is a saying that if you cook luffa in boiling water along with some white vinegar first, then luffa won’t change color.
For more info., please click on wiki link:
http://en.wikipedia.org/wiki/Luffa_aegyptiaca
For dishes using luffa, please click on following links:
This is a requirement in one of my recipes, It’s too hard for me to understand all the word.
All I know is this is the mixture of Potassium Carbonate and water.
For more info., please click the wiki link below:
http://en.wikipedia.org/wiki/Potassium_carbonate
For dishes using Potassium Carbonate Solution, please click on the following links:
Moon Cake with Red Bean Paste and Egg Yolk
I love asparagus, but there’s really not a lot of ways to cook it, and it’s hard to seasoning it.
asparagus, mushroom, onion, garlic (optional)
Method:
1. Chop asparagus into short sticks.
2. Chop mushroom and onion into pieces.
3. Mince garlic.
4. Heat up skillet, add cooking oil, cook onion until tender.
5. Add mushroom and asparagus into skillet, stir fry for several minutes, then add seasoning, after mix well add garlic.
I used some oyster sauce, and salt, white pepper, sugar.
6. After you smell garlic, mix 1 tsp corn starch and 2 tbsp water, stir well, add to skillet, quick stir until all the vegetable get coated.
7. Transfer to plate, now it’s ready to serve.
I had something similar to this back years ago in China, and fell in love with it right away.
2 eggs, 1 can creamy corn, 2 tbsp corn starch, sugar to taste
Method:
This recipe is to make about 1.5 quart soup.
1. Bring water to boil, pour in corn, bring to boiling again.
2. Mix corn starch with some cold water, slowly pour into pot and stir quickly same time, bring to boiling again.
3. Beat eggs well, slowly pour into pot, bring to boiling again.
4. Add sugar to your taste.
5. Serve when hot.
This is one of my favorite fillings for stuffed buns. I think most Chinese love the Chinese chive.
Chinese chive, eggs, dried shrimp, cellophane noodles, seasoning
Method:
1. Soak cellophane noodles in water until they get tender. Then soak in hot water until they get clear. Drain good.
2. Stir Fry eggs, when eggs start getting firm, stir quickly so they turn into chunks instead of a whole piece. Transfer to cutting board, wait until it’s cool, then chop into small pieces.
3. Clean and chop the Chinese chive into really short string. Transfer to container, then coat with cooking oil.
4. Chop dried shrimp and cellophane noodles into small pieces, mix everything together, add seasoning to your taste.
For seasoning, I normally just use salt and little bit sugar, nothing else since Chinese chive has a strong flavor itself.
Notes: Cellophane noodles can be replaced with shrimp or vegetables or anything you like.
Eggs can be replaced with ground meat.