The following are temporary indices for all recipes issued by Guaishushu in both https://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.
FOOD PREPARATION SERIES INDEX
Tag Archives: 豆腐蒸蛋
What I cooked today (家常便饭系列）- 6-8-2013
It is another day and time to submit my report. On 6th August 2013, white rice served with:
| 1 | Steamed Tofu With Eggs | 豆腐蒸蛋 |
| 2 | Blanched Chinese Lettuce With Fermented Bean Curd Sauce | 白腐乳生菜胆 |
| 3 | Sweet corn pork rib soup | 玉米排骨汤 |
| 4 | Salted vegetable duck soup | 咸菜鸭 |
You may be wandering why there are 2 soups. The reasons is easy. I am testing my new pressure cooker. I am using the new pressure cooker to cook my salted vegetable duck soup.
SWEET CORN SOUP
Very simple soup and some soup that’s well like by the kids. When I was young, my mum never use sweet corn to made soup. This soup was introduced to me by my mother in law when my kids were born. Now, i also started to like this soup. I have forgotten to put carrots and mushrooms so it is a rather pure sweet corn soup boiled with goof berry and sweet dates.
BLANCHED CHINESE LETTUCE WITH FERMENTED BEAN CURD SAUCE
This is a vegetarian dish. However, if you are a vegetarian by religion, please omit the shallot oil. The simple recipe is to blanch the Chinese lettuce with boiling water (with drips of oil to preserve the colour) for about 1 minute. For the sauce, get ready 2 cubes of Chinese fermented bean curd (either white or red color), mash it, add a tablespoon of water, drips of sesame oil or shallot oils, 1 teaspoon of sugar (no more salt as fermented bean curd is very salty). Mixed well and pour on top of the blanched vegetables. Sugar is to negate the saltiness of the fermented bean curd.
Variation: Miso paste can also be considered.
Time of preparation – 15 minutes or less
You can refer the recipe in the links in Guaishushu’s Facebook Page as above. A kid friendly dish, soft and smooth with full flexibility.
SALTED VEGETABLE DUCK SOUP
As explained above, a dish that I cooked using my new pressure cooker. It only take me about 1 hour to cook until the desired texture and taste. That is totally not possible if we cooked using the traditional way. A separate post will be issue to give a detail description on the method of preparation.
Hope you like the post today. Happy reading and have a nice day ahead.
What I cooked today (家常便饭系列）- 9-7-2013
On 9-July 2013, white rice served with:
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1
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Steamed tofu with egg | 豆腐蒸蛋 |
| 2 | Blanched Broccoli with Prawns | 芥兰花虾球 |
| 3 | Bok Choi with meat ball soup | 贸白菜肉丸汤 |
| 4 | Popcorn chicken | 炸鸡球 |
As I am rather busy today, it take me about 45 minutes to prepare all these dishes. The dishes are rather simple and the soup is a quick soup. Quick soup means soup that you don’t boil the water and put in the vegetables or ingredients when the water boiled. This is different from those soups that you need to boil for 1-2 hours to get meat broth. I usually made this simple soup when I runs of time.
The pop corn chicken is purchased from Kentucky Fried Chicken. My kids seldom have fast food and if I want to add a dish or two, I will consider have this as one of the meat dish.
Steamed tofu with egg is simple and welcomed by my kids. They like the soft texture of tofu and eggs. There are so many variations and today, I have decided to dust with seaweed meat floss.
For blanched broccoli with prawns, please refer to the links above or you can refer to GUAISHUSHU’s Page in Facebook
Hope you LIKE it and have a nice day.
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GUAI SHU SHU 