I’m here to teach you how to cook! Although it’s only been a little over a month since I first started cooking… I have something good to share with you all~~~~ Plus, my dishes turned out pretty well~~~~~
The name of this dish is long and complicated. It’s completely vegetarian, great for weight loss, and most importantly, it tastes really good~~~ I originally learned it from Wen Yi, but this is my personalized version~~~ As for the exact amount of ingredients, I can’t give precise measurements, so just estimate as best you can~~~~
Ingredients:Napa cabbage (or baby bok choy), half a block of firm tofu, 1 tomato, 2 shiitake mushrooms, olive oil, salt, light soy sauce
Required ingredients: Napa Cabbage (I use the baby one instead), half piece of Tofu,
1 Tomato, 2 Mushrooms, Olive Oil, Salt, Light Soy Sauce.
Instructions:
Here are the procedures:
1. Cut the tomato into chunks, slice the cabbage, quarter each mushroom, and cut the tofu into cubes.
Note: Space the tofu pieces apart; otherwise, they might stick together when pan-frying.
1. Cut the tomato into pieces, cut the cabbage into slices, cut the mushroom into 4 pieces, cut the tofu into cubes.
2. Turn the heat to high, pour a thin layer of olive oil into the pan. Once the oil is hot, reduce the heat to low, add the tofu, making sure the pieces don’t touch each other, and pan-fry for about 1 minute.
Since we’re pan-frying the tofu, although you don’t need much oil, try to coat the bottom of the pan evenly.
2. Add some olive oil into the fry pan, after it’s heated, turn the fire down to low. Add the tofu, fry for 1 min.
3. Flip the tofu and pan-fry for about 30 seconds per side. You don’t necessarily have to brown every single side. (See the two photos above)
3. Turn over the tofu, fry each side of the tofu for 30 secs. (see upper pics)
4. Add the tomatoes and stir-fry until they release their juices. Since the oil is already quite hot, this won’t take long. The texture is better if the tomatoes are peeled. (See bottom-left photo)
4. Add the tomato, stir-fry until it’s tender and juicy. It’s better if the tomato is peeled (see left-down pic)
5. Add the cabbage and mushrooms, sprinkle in about half a teaspoon of salt, stir-fry briefly, try to bring the tofu to the top, cover with a lid, and cook for 3 minutes. (See bottom-right photo)
5. Add the cabbage and the mushrooms, add about ½ tsp. salt, turn the tofu to the top. Put the lid on for 3 mins.
6. Pour in an appropriate amount of light soy sauce, turn the heat up to high, stir-fry for 20 seconds, and serve.
6. Add some light soy sauce, stir-fry for 20 secs by big fire. Now it’s done, enjoy~~
Below is a showcase of what I’ve cooked over the past month. Who knows, maybe I’ll pick a few more to write up as recipes later~~~~
If you’ve already seen these on Renren or Facebook, please feel free to ignore them…
Here are some other dishes I made during my first cooking month:
Sautéed Beef with Bell Peppers—simple, quick, delicious, nutritious, and also great served with pasta.
Chicken Soup—light and tasty; you can enjoy both the broth and the chicken~~~~
Mu Shu Pork—although it’s a bit tedious to prepare, it tastes fantastic, and I’m very satisfied with the result.
Sautéed beef with carrot, peas and corn—the English name is such a hassle! This dish is perfect for kids because of its vibrant colors…
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