Egg n Tofu Pretend "Sushi" 純素蛋皮豆腐"壽司"

INGREDIENTS:

4 Eggs

1 block Tofu, medium soft

1 Carrot, finely diced

3 Scallion, thinly sliced

2 tablespoons Japanese Mirin (or 1/3 teaspoon Sugar)

1 teaspoon Chinese Cooking Wine

1/3 teaspoon White Pepper Powder

1/3 teaspoon Salt

Vegetable Oil

DIRECTION:

1. In a bowl, whisk together eggs, carrot, scallion, mirin, cooking wine, white pepper, and salt.

2. Tofu pat dry and cut it in cubes.

3. Heat up some vegetable oil in a non-stick pan over medium heat.  Add a spoonful of egg mixture in the pan.  Place a piece of tofu on top and gently press the tofu down with your finger.  Then, add another spoon of egg mixture on top. Allow the egg to fry until firm.

4. Flip the tofu over to fry the other side until it is golden brown.  Then transfer it to a plate.  Repeat this process until all the tofu and egg mixture is finished.  Serve when they are hot.

Egg Wrap Mozzarella Cheese Sticks + Fresh Tomato Dipping Sauce | 白乾酪芝士脆條 + 鮮茄沾汁

These cheese sticks are as good as the ones coated with breadcrumbs or panko, but we don't need to lay out three dishes for the flour, egg, and the seasoned crumbs.  All we need is just to lay out the sheets of egg wraps and roll out some "mozzarella mummies".  For the sauce, you can add some tabasco if you like heat.

Egg Wrap Mozzarella Cheese Sticks + 

Fresh Tomato Dipping Sauce

白乾酪芝士脆條 + 鮮茄沾汁  

Ingredients:

200 gram Mozzarella Cheese, cut into 7 sticks

7 Egg Wraps

Water

2.5 tablespoons Light Cooking Olive Oil (for frying)

Tomato Sauce: (about 1/2 cup)

3 Tomatoes, diced

3 cloves Garlic Gloves, crushed

2.5 tablespoons Light Cooking Olive Oil

1/3 teaspoon Dried Rosemary

1 tablespoon Red Wine Vinegar

1 teaspoon Paprika

1 tablespoon Brown Sugar

Sea Salt and Pepper to taste

材料：

200克  白乾酪芝士, 切成7條

7 塊   蛋春卷皮

水

2.5 湯匙   淡味煎煮用橄欖油 (煎春卷用)

蕃茄沾汁: (約1/2 杯)

3 個   蕃茄， 切粒

3 瓣   蒜頭，壓扁

2.5 湯匙   淡味煎煮用橄欖油

1/3 茶匙   乾迷迭香

1 湯匙   紅酒醋

1 茶匙   紅甜椒粉

1 湯匙   黑糖

DIRECTION: