Cuisine Paradise<\/a>)<\/p>\nIngredients:<\/strong>
\n1 Tube of Egg Tofu
\n2 – 3 Fresh Shittake Mushroom, cut into thick slices
\n1\/2 Small Carrot, cut into slices
\n1 Pack Sweet Peas
\n2 Eggs, light beaten
\n2 Slices of Ginger
\n3 Cloves Garlic, minced
\n1 Tablespoon of Cornflour
\nSome chopped Spring Onion And Chilli<\/p>\nSeasoning:<\/strong>
\n1\/2 Teaspoon Chicken Powder
\nSplash of Cooking Wine<\/p>\nMethod:-<\/div>\n
1. Cut the tofu into equal pieces(around 6 – 8 pieces<\/em>), lightly coat them with cornflour and set aside.<\/p>\n2. Preheat HCP on low heat for 1 minute, drizzle 1 teaspoon of oil in the pan, arrange the prepared tofu on the pan, cover and lock.<\/p>\n
3. Fry tofu for 2 minutes(flip after 1 minute<\/em>) or till slight golden brown. Remove and set aside.<\/p>\n4. 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 and add in sweet peas together with 1\/2 teaspoon of chicken powder and splash of cooking wine, give a quick stir and cook for another 1 minute.<\/p>\n
5. Lastly, arrange the cooked tofu in the pan, slowly drizzle beaten egg around the ixture. Cover the pan and cook for 20 – 30 seconds depending on your preference. (the egg mixture will continue to cook due to the heat of the pan so do not overcook the egg<\/em>)<\/p>\n6. Turn off the heat, remove the pan and serve hot with some extra spring onion, freshly ground black pepper and cut chilli scattered on top.<\/p>\n
—————–<\/p>\n
If you are wondering.. I realised that Happycall cooks omelet BEST – shall post one soon! The magic or rather maximum number of eggs the pan can accommodate is 3 large eggs – any more than that, it will not look nice aesthetically<\/p>\n
As you can see from my pic, I doubled the ingredients in the recipe.. and the eggs were not too cooked ( 1\/2 cooked eggs taste nice too!) It was very difficult to dish out.. when I dish it on the plate.. it looked like a HOT MESS. haha.. yes… so ugly.. that i didn’t dare take pictures!!! It taste really like zhu chao style though<\/p>\n
Shall attempt this dish again!<\/p>\n","protected":false},"excerpt":{"rendered":"
Nothing excites me more than cooking \ud83d\ude42 I surf for recipes when I’m bored.. I stay up just to look for what’s new to cook.. OMG.. I like cooking! Just that.. I cook faster than my hubby could eat.. eeks… not that it’s not nice.. but I cook too much? haha This dish is one … <\/p>\n
Continue reading “Sizzling\/Hotplate tofu”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts\/3375"}],"collection":[{"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3375"}],"version-history":[{"count":0,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts\/3375\/revisions"}],"wp:attachment":[{"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seattletimes.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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