"LEED FRIED EGGS"

Nowadays, more and more people want to learn how to cook, because it is a survival ability and an art. So, the online recipes  become essential for them. In China, Leek Fried eggs can be described as  the most popular dish, cheap enough, and it helps digestion. If you are lazy, no worries about it is hard to learn and complicated. It is very easy to learn. Ingredients and processes will be shown blow.

Ingredients:

20 g of salad oil
 1 g of chicken powder
 2 g of salt
 45 g of vegetable oil
some leeks and eggs

Processes:

 

The leeks should be washed.

cut the washed leeks to sections.

Eggs shoud be peeled into the pot, put a small amount of water, edible salt, mix well.

Pan into the oil pan, add stir the egg fluid. Slowly burning, blistering after mixing with a shovel.

Stir eggs into the dish.

then just fry leeks and heated oil in pan.

the leeks can be added some salt, then put into fried eggs, fry, and add chicken powder.

yummy leek fried eggs has finished.

"CRISP TOFU COOKED IN TOMATO PEPPER SAUCE"

                              Crisp tofu cooked in tomato pepper sauce


Ingredients
200ml (7 fl oz) vegetable oil
500g (1 lb 2 oz) silken tofu, drained and cut into 3cm (11/4 inch) cubes
1 tbsp minced garlic
1 tbsp minced red Asian shallots
1 birdseye chilli, finely sliced
4 ripe tomatoes, roughly chopped
1/2 tsp sea salt
2 tsp sugar
2 tbsp fish sauce
3 spring onions (scallions), cut into 5cm (2 inch) lengths
1 tsp freshly ground black pepper
2 coriander (cilantro) sprigs, to garnish

Preparation

Pour the oil into a wok and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.


Add the tofu, cooking it in two batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to kitchen paper to drain.


Transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon of oil in the wok.


Add the garlic, Asian shallots and chilli to the wok, and stir-fry for 1 minute or until fragrant.


Add the tomatoes, salt, sugar and fish sauce. Stir and allow the tomatoes to break down.


Add 100ml (31/2 fl oz) water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes.


Add the crisp tofu, spring onions and black pepper, folding it all together, and simmer for no longer than 1 minute as you want to keep the crisp texture of the tofu.


Garnish with coriander.