Stuffed Tofu Puff with Minced Fish 魚肉釀豆腐

INGREDIENTS:

100 gram Minced Fish

15 Tofu Puff

SAUCE:

4 tablespoons Soy Sauce

2 tablespoons Sugar

1.5 teaspoons Cornstarch

1/3 cup Water

The look of minced fish. You can purchase it at Asian market.

The look of tofu puff.

DIRECTION:

1. Cut each tofu puff in half with scissor.

2. Using a finger, carefully make a hold in the middle of it.

3. Fill the hole with a portion of minced fish.

4. Repeat the process until you finish the minced fish and tofu puffs.

5. Add about 3 tablespoons of vegetable oil over medium heat. Place the tofu puff in the pan with minced fish facing downward. Let them fry for about 5-7 minutes.

6. Flip the tofu puffs onto the other side. Fry for another 5 minutes. Transfer them onto a serving plate.

7. Mix the sauce ingredients. Add the mixture in the same pan. Cook over high heat until it thickens to your liking; stirring constantly. Pour it over the tofu puffs.

Stir-fried Long Bean and Egg 豆角炒蛋

INGREDIENTS:

1 bundle Long Beans

6 Eggs

1/2 teaspoon Salt

1 teaspoon Sugar

1 tablespoon Chinese Cooking Rice Wine

3 tablespoons Vegetable Oil

DIRECTION:

1. Cut and discard both ends of the long beans; cut the beans into small rounds. Whisk the eggs

2. Heat up vegetable oil over high heat. Add long beans. Stir fry until they are slightly soften; about 2 minutes.

3. Drizzle cooking wine. Add sugar and salt; stir well.

4. Add the egg. Continuously stir fry until the egg is coagulated; about 1 minutes. Turn off the heat.

Scrambled Egg with Green Onion 香蔥炒蛋

Another budget friendly recipe that is perfect during pandemic. Because now we will only do grocery  biweekly, we need to think wisely about what type of vegetables we purchase, of which have a longer shelf life. Napa, broccoli, carrot, kale are on the list. For sure, green onion is also one of them. With you wrap the green onion with a damped paper towel, it can stay green and fresh for more than a week in the fridge. I use the green onion to make scrambled eggs, adding a little fibre and green to the diet.

INGREDIENTS:

5 stalk Green Onion

8 Eggs

1/3 teaspoon Salt

1/3 teaspoon Sugar

1/3 teaspoon White Ground Pepper

3 tablespoons Vegetable Oil

DIRECTION:

1. Whisk the eggs together; cut the green onion into rounds.

2. Heat up vegetable oil over high heat. Add green onion and fry it for 30 seconds.

3. Add the egg. Scramble until the egg coagulates. Turn off the heat. Serve it with steamed rice or sandwich bread. Or just as it is.

Scrambled egg with Tomato on Tofu 蕃茄炒蛋配豆腐

For sure we limit our grocery shopping to the minimum during the pandemic. Now we will only go once a week. In the first week, we usually eat like a king because the food is newly stocked up. However, the food becomes scarce and cooking becomes tricky when it comes to the second week. This week is just the week that we have only two tomatoes, a few eggs, and a block of tofu left in the fridge. Along with a can of spam, I cooked this dish to add some extra nutrient to our diet. It is super easy to make and I hope you will enjoy this recipe. 

INGREDIENTS:

4 Eggs

2 Tomatoes

1 Block Tofu

3 tablespoons Vegetable Oil

1/3 teaspoon Salt

1 tablespoon Sugar

12 teaspoon Cornstarch

DIRECTION:

1. Drain the tofu; cut it into small blocks. Reheat them in the microwave and then place them on the serving plate. Set aside.

2. Cut the tomatoes into wedges; whisk the eggs.

3. Heat up oil over high heat. Add egg. Fry until it is coagulated.

4. Add tomatoes, salt, and sugar. Continue to stir fry until the tomatoes are heated up.

5. Mix a little water with the cornstarch. Stir it into the tomato mixture. Cook a bit more until the sauce is thicken. Turn off the heat.

Scrambled Tofu Egg 豆腐炒蛋

It is a budget-friendly meal that cost less than 3 dollars, yet it packs with protein and the portion is enough for a whole family of three.

INGREDIENTS:

1 block Medium Tofu, drained and crumbled

4 Eggs, whisked

1/2 teaspoon Salt

4 tablespoons Vegetable Oil

DIRECTION:

1. Heat up the oil over high heat. Add whisked egg, scramble until it curds.

2. Add the crumbled tofu and salt. Continue to scramble until the tofu heat through and it is ready. Transfer it to a serving plate. You can serve it with steamed rice.

Stir-fried Broccoli with Garlic | 蒜蓉西蘭花

Stir-frying with a generous amount of smashed garlic and oil and finishing it with the oyster sauce, is the most common way to prepare broccoli in Hong Kong.

My mom doesn't like saucy dishes, so she always cook the broccoli without the sauce.  The tip she has on making crispy but slightly soft broccoli is that, you need to add a little water at a time into the pan while stir-frying.

My own family and myself prefer saucy broccoli, so the version I am going to introduce you here is the latter one.  Hope you enjoy it.

INGREDIENTS:

1 head Broccoli, but into chunks

7 Garlic Cloves, peeled and smashed

1 tablespoon Chinese Cooking Rice Wine

Cornstarch Slur (1/2 teaspoon Cornstarch + 3 tablespoons Water)

pinch of Salt

4 tablespoons Vegetable Oil

材料：

1 頭  西蘭花

7 瓣  蒜頭，去皮，拍碎

1 湯匙  米酒

粟米粉水 (1/2 粟米粉 ＋3 湯匙水)

小撮鹽

4 湯匙  菜油

METHOD:

1. In a wok, add vegetable oil and heat it over high heat.

2. Add broccoli; quickly stir fry for about 1 minute.  Add cooking wine; be carefully it may be smokey and splashy.

3. Stir fry the broccoli until the wine is absorbed. Then, add 1-2 spoons of water and continue the cooking.  When the broccoli started to soften, turn down the heat to medium.

4. Season the broccoli with salt.  Stir in the cornstarch slur and mix until it thickens.  Remove the broccoli from the it and quickly transfer it to the serving plate.

做法：

1. 在鑊中下油，以大火消熱。

2. 下西蘭花；快炒一分鐘。下米酒；煮至其蒸發。

3. 下1-2匙水，繼續快炒至西蘭花開始變軟。

4. 調火至中火。下鹽和粟粉水，煮至稠身，快迅離火。