Thursday, October 27, 2011

Soup & Egg Roll

  • 3/4 cup black eye bean, 白眉豆
  • 700gm hairy gourd, peeled and cut into cubes
  • 1 large carrot, peeled and cut into cubes
  • 2 large tomatoes, sliced
  • 6 dried shitake mushroom, soften
  • 2 tbsp preserved sichuan vege
  • 1 vegetable stock cube
  • 8 cups water
  1. Place all ingredients into a large pot, bring to boil.
  2. Cook on medium heat for 1.5hrs.

Minced Egg Roll

  • 100gm minced pork
  • 150gm fish paste
  • 4 eggs
  • 1 stalk spring onion, chopped
  • 3 tbsp softened woodears, finely sliced
  • 1/2 tsp sesame oil
  • 1/2 tsp light soya sauce
  • dash of pepper
  1. Mix minced pork, fish paste, woodears & seasoning well. Set aside.
  2. Lightly beat eggs with a pinch of salt. Stir in spring onion.
  3. Heat a pan with 1 tbsp oil, pour in eggs and cook on low heat till set. Cool slightly.
  4. Place pork mixture over omelette. Roll up.
  5. Steam over boiling water for 20mins till egg roll is cooked through. Cool slightly before cutting into slices.

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