Adapted as a combination from MyWokLife and and Cuisine Paradise (ellenaguan blogspot)
http://ellenaguan.blogspot.com.au/2012/01/happy-call-pan-recipes-baked-sweet.html
http://www.mywoklife.com/2012/07/hotplate-tofu-with-mushroom-on-egg-bed.html
Ingredients and cooking method follow Cuisine Paradise, and sauce follow mywoklife
Ingredients
2 tubes of egg tofu, sliced thickly, crosswise (each one abt 6-8pcs)
1 pkt sweet peas, stringed
1 pkt baby corn, sliced diagonally, blanched
3 fresh shitake mushrooms, sliced thickly
2 eggs, added with pinch of salt and lightly beaten well
3 cloves garlic
1 tbsp cornflour (for dusting the beancurd)
1/2 tbsp olive oil
For sauce:
1 teaspoon of oyster sauce
1 teaspoon of light soy sauce
½ teaspoon of Shao Hsing Hua Diao wine (紹興花雕酒)
½ teaspoon sesame oil
Pinch of sugar
½ cup of chicken stock (about 150ml)
Instructions
1. Lightly coat them with cornflour and set aside.
2. Preheat HCP on low heat for 1 minute, drizzle 1 teaspoon of oil and coat the pan, arrange the prepared tofu on the pan, cover and lock.
3. Fry tofu for 2 minutes(flip after 1 minute) or till slight golden brown. Remove and set aside.
4. Next add in 1/2 tablespoon of oil, add in minced garlic,ginger, mushroom and carrot. Lock and cook on low heat for 1 minute, open stir fry.
5.Add in sweet peas and corn, give a quick stir and cook for another 2 minute.
6. Add the listed sauce ingredients, and stir fry gently to combine well. Thicken the sauce slightly with corn starch slurry (a pinch of corn starch mixed with a teaspoon of water). Transfer the ingredients out into a dish for later.
7. Now, pour the beaten egg into the emptied pan and cook until medium well. Return the tofu and mushrooms (together with the thickened sauce) and top them on the semi-cooked egg. Cook the ingredients altogether until the egg appears almost well done (with sauce visibly seen on the egg bed). Heat off. Transfer the dish onto a large plate to serve.
http://ellenaguan.blogspot.com.au/2012/01/happy-call-pan-recipes-baked-sweet.html
http://www.mywoklife.com/2012/07/hotplate-tofu-with-mushroom-on-egg-bed.html
Ingredients and cooking method follow Cuisine Paradise, and sauce follow mywoklife
Ingredients
2 tubes of egg tofu, sliced thickly, crosswise (each one abt 6-8pcs)
1 pkt sweet peas, stringed
1 pkt baby corn, sliced diagonally, blanched
3 fresh shitake mushrooms, sliced thickly
2 eggs, added with pinch of salt and lightly beaten well
3 cloves garlic
1 tbsp cornflour (for dusting the beancurd)
1/2 tbsp olive oil
For sauce:
1 teaspoon of oyster sauce
1 teaspoon of light soy sauce
½ teaspoon of Shao Hsing Hua Diao wine (紹興花雕酒)
½ teaspoon sesame oil
Pinch of sugar
½ cup of chicken stock (about 150ml)
Instructions
1. Lightly coat them with cornflour and set aside.
2. Preheat HCP on low heat for 1 minute, drizzle 1 teaspoon of oil and coat the pan, arrange the prepared tofu on the pan, cover and lock.
3. Fry tofu for 2 minutes(flip after 1 minute) or till slight golden brown. Remove and set aside.
4. Next add in 1/2 tablespoon of oil, add in minced garlic,
5.Add in sweet peas and corn, give a quick stir and cook for another 2 minute.
6. Add the listed sauce ingredients, and stir fry gently to combine well. Thicken the sauce slightly with corn starch slurry (a pinch of corn starch mixed with a teaspoon of water). Transfer the ingredients out into a dish for later.
7. Now, pour the beaten egg into the emptied pan and cook until medium well. Return the tofu and mushrooms (together with the thickened sauce) and top them on the semi-cooked egg. Cook the ingredients altogether until the egg appears almost well done (with sauce visibly seen on the egg bed). Heat off. Transfer the dish onto a large plate to serve.
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