1.西紅柿炒蛋
ingredients:1.2 eggs
1/4 t.salt
pinch of pepper
2.3 tomotoes,cut in chunks
1/8 t.salt
1 c.water
2 t.ketchup
1 t.cornstarch
chopped spring onion
method:
1.Beat the eggs lightly.Add ingredient One.
2.Heat 1 tablespoon of oil in the wok.Stir-fry the egg in the oil until set and remove from wok.
3.Clean the wok.
4.Heat yet another tablespoon of oil,stir-fry the tomato chunks,add ingredient Two.When almost done,add the eggs and stir-fry quickly over high heat.Remove from heat.
5.Sprinkle with choppd spring onion.
2.sweet and sour pork甜酸肉
Ingredients:
1 kg Pork Belly ( 1 inch cubes)
1 tsp salt
1 1/2 tbsp Brandy (optional)
1 Egg (beaten)
1 tbsp Cornflour
600 ml Vegetable oil
1 spring Onion (cut in to 1inch)
100 g Canned bamboo shoot
1 Green pepper (diced)
Sauce :
3 tbsp wine vinegar
3 tbsp sugar
1/2 tsp salt
2 tbsp Tomato puree or sauce
2 tbsp Orange juice
1 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Cornflour
Directions:
1.Mix the pork cubes with salt & Brandy & leave to marinade for 15 minutes.
2.Blend the beaten egg,cornflour & add the pork cubes and turn until each cube is well coated.
3.Mix the sauce ingredients together in a bowl.
4.Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds.Add the pork cubes and deep fry for 3 minutes,then remove and drain on paper towels.Heat the oil again until smoking,return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown.Remove and drain on paper towels.
5.Now heat a pan and add the sauce mix and heat till slightly thick.
6.Mix the sauce with the meat & vegetable just before serving.