南瓜豆腐配蛋皮 ~ Pumpkin Tofu with Egg

 

食谱取自 ： 名食谱@第71期

南瓜豆腐配蛋皮

材料A :
2块豆腐
100g 南瓜 （ 蒸熟压烂）
2大匙 淡奶
2大匙 马芝琳/菜油
咖喱叶 1枝 （ 取叶）
4条 指天椒 （拍扁 ）


材料 B ( 拌匀 ) ：
2粒鸡蛋
1小匙 粟粉
1大匙 清水
1/4小匙 盐


材料 C :
少许辣椒酱
少许番茄酱

 

调味料：

1/4小匙盐
1/2小匙糖

 

做法 ：

1．豆腐切成4小块，沥干水份。锅里烧热油，将豆腐炸至金黄色，盛起，沥除油份。

2．把材料（B）拌匀，煎成蛋皮，排碟备用。

3．锅里煮化马芝琳，爆香咖喱叶和指天椒。加入南瓜泥，淡奶，盐和糖，炒拌均匀。

 

            

4．加入炸豆腐，快速拌匀，盛起；淋在蛋皮上，挤上少许辣椒酱或番茄酱，即可上桌。

            

Recipe source : Famous Cuisine @ No.71

Pumpkin Tofu with Egg

Ingredients A :
2 pieces beancurd / tofu
100g pumpkin ( steamed and mashed )
2tbsp evaporated milk
2tbsp margarine
1 stem curry leaf ( leaves only )
4 bird’s eye chillies ( flatten )


Ingredients B ( mix well ) :
2 nos eggs
1tsp corn floor
1tbsp water
1/4tsp salt


Ingredients C :
some chilli sauce
some tomato sauce

Seasoning :
1/4tsp salt
1/2tsp sugar


Method :
1. Cut beancurd into pieces , drain well . Deep-fry beancurd in hot oil until golden brown , dish out and drain .

2. Combine ingredients (B) , and shallow-fry mixture with a little cooking oil in a sauce pan , dish up , ready to serve .

3. Melt margarine in a preheated wok to sauté curry leaves and bird’s eye chillies until fragrant . Add in mashed pumpkin , evaporated milk , salt and sugar , mix well .

4. Add the fried beancurd, stir well . Transfer onto egg , and top with a little chilli sauce or tomato sauce. Serve at once .

 

 

 

 

桂花翅 ~ Scrambled egg with shark fins and crab meat

 

 

食谱取自 ： Cat Chee

桂花翅

材料：

50g 鱼翅
50g 螃蟹肉 （如果买不到蟹肉，可用蟹柳代替）
50g 青葱丝
30g 红萝卜丝
3粒 鸡蛋

 

调味料：
1/2 小匙 盐
1/2 小匙鸡精粉 （ 我没放 ）
1/2 小匙 麻油
1小匙 绍兴酒

 

做法：
1. 将所有材料放入深碗中，加入调味料拌匀.
             

2. 锅内烧热少许油，徐徐倒入混合物，大火不停拌煮成蛋花状及干身.

3. 将桂花蛋倒扣在盘上，即可食用.

Recipe source :  Cat Chee

Scrambled egg with shark fins and crab meat

Ingredients :

shark fins  50G
crab meat 50G
shredded spring onion 50g
shredded carrot  30g

Seasoning :

1/2tsp salt
1/2tsp chicken stock powder ( I omit it )
1/2tsp sesame oil
1tsp ShaoXing wine

 

Method :

1. Mix all ingredients and seasoning in a bowl . Mix well until all combined .

2. Heat pan with some oil , pour the mixture into the hot frying pan, and use a spatula to gently stir the eggs and scrape them from the bottom of the pan .

3. Pour the scrambled egg evenly over a bowl and place a plate on top , turn it upside-down . Serve immediately .

红彤彤的红鸡蛋 ~ Chinese Red Eggs

 

 

 

正月十五，元宵节. 今天也是大儿子的农历生日。

在这里妈妈祝你 生日快乐 ，快高长大 ！

差点忘了今天也情人节 ， 19年一遇的好日子哦！
祝天下有情人终成眷属，愿有情人做幸福的比翼鸟！辛福满满哦！

 

 

食谱取自 : Annielicious Food

 

红鸡蛋

材料：

鸡蛋 （ 室温 ）
1 小茶匙 盐
红粉适量
2汤匙水

 

做法 ：
1.鸡蛋，盐和清水一起放入锅里以中火同煮至蛋熟，熄火。

2.准备一个碗，放入适量的红粉和2汤匙水搅拌均匀。

3.用汤匙舀起红色染料水，反复淋在鸡蛋上，鸡蛋均匀裹上染料水即可捞起晾干。

 

Recipe source : Annielicious Food

Chinese Red Eggs

Ingredients :

fresh eggs ( at room temperature )
a tsp of salt
small amount of red coloring powder
2 tbsp of water to mix with the red colouring powder

 

Method

1. In a stock pot, add enough water, salt and gently add in eggs. Bring to a boil in medium heat.

2. In a bowl, mix red coloring powder with a tsp of water.

3. Put the egg on the red coloring, roll the eggs around to let the red coloring smear all over the eggs. Do this one at a time. If you find the eggs are not red enough, you could roll the eggs on the red coloring to let it dye one more time .