Ingredient.

Cream cheese (rested at room temperature) 300 g     

Unsalted butter (rested at room temperature) 45 g                 

3 eggs number 0

25 grams of granulated sugar

12 g corn starch

150 g of milk

55 g granulated sugar

Smell as you like

Japanese Cheesecake Method.

1. Place the cream cheese and butter in a heatproof mixing bowl. set on boiling water. UFABET The poor are homogeneous, lift it up, set aside.
2. Separate egg whites and yolks. Mix egg yolks with 25g sugar and cornstarch, add flavor of your choice, set aside.
3. Bring the milk to a boil in a heatproof mixing bowl. Pour the egg yolk mixture over the boiling water, stir until it begins to thicken (must be thick enough. Do not make it too thick Otherwise the pastry will be hard). Lift it up and mix it into the cream cheese mixture.
4. Beat egg whites with 55g sugar until soft peaks formed. Fold into the cream cheese mixture.
5. Pour into the mold, knock on the table a few times to release large air bubbles.
6. Put the mold in a basin filled with 2-3 cm of boiling water. Place in the oven at 180 degrees Celsius for 15 minutes, reduce the heat to 160 degrees Celsius. Bake for another 25-30 minutes. Turn off the heat and leave it in the oven for 45 minutes. Lift out of the oven
7. Lift the candy out of the whole paper pan. Place on a wire rack until cool. Place in the refrigerator overnight and peel off the paper. If you want a beautiful cut, you need to freeze it for 1 hour, then cut.

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It’s really hard to resist such a quick dish of eggs and juicy tomatoes. I actually feel a little odd publishing this as a recipe. Since it’s so easy you can just skim the directions and make it from memory. In addition to the title ingredients all you need is a little cooking oil, scallions, some sugar to sweeten up the tomatoes. And the usual salt and pepper. It’s also a cinch to divide or multiply the portions. I find that 2 to 3 eggs and 1 tomato per person is the perfect ratio and, paired with rice, makes quite the filling meal.

Ingredients/Condiments

1. tomato
2. minced pork
3. egg
4. olive oil
5. Original formula Nice powder
6. minced garlic
7. scallion
8. oyster sauce

method

1. Heat oil in a pan, wait until hot. Add garlic and stir-fry followed by minced pork seasoned with the original recipe Nice Powder and oyster sauce.
2. Cooked pork add eggs and stir. Followed by tomatoes, stir-fry until the eggs are cooked.
3. Ladle onto a serving plate. Sprinkle with chopped spring onions.

Chinese Tomato Egg Stir-Fry. A popular Chinese dish that is deliciously sweet, tangy, and savoury. It’s a great side dish for supper or lunch and is very easy to make at home!

My mother used to make a version of this Chinese tomato and egg stir fry. However, she added some beef to “beef” it up for our family of five which includes my 6 ft. tall brother who take double the portion. It was absolutely delicious and I still have memories of her dish today.

NUTRITION FACTS

Calories289.62

Fat (grams)20.13

Sat. Fat (grams)4.84

Carbs (grams)8.50

Fiber (grams)1.71

Net carbs6.80

Sugar (grams)6.00

Protein (grams)18.50

Sodium (milligrams)350.36

Cholesterol (grams)511.50

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ingredient

300 g lean pork mashed potatoes

200 g pork liver

Pork tenderloin 200 g.

1 salted egg

1/4 cup shredded ginger

100 g shredded coriander onion

2 tbsp corn starch

1 tbsp minced garlic

1/2 cup soy sauce

2 tbsp seasoning sauce

2 tablespoons oyster sauce

4 cups pork bone broth

1 cup jasmine rice

Method

1. Pork lean, finely chopped and put in a bowl. Add minced garlic, oyster sauce, seasoning sauce, 2 tablespoons soy sauce and cornstarch. Knead together until a homogeneous mass. Then set aside.
2. Cut the pork liver into pieces. Then blanched in very boiling water. Let it cook and then scoop up and set aside. Then bring the pork tenderloin to a boil until cooked until tender. When finished, bring it up and cut it into bite-sized pieces. And set aside.
3. Bring the prepared grits to boil with water until cooked. (During the boiling of grits, try to stir every 2-3 minutes so that the rice at the bottom of the pillow does not burn. and so that this burning smell does not make the porridge unappetizing).
4. Separate pot to scoop the cooked broken rice. Add the pork bone broth to the pot enough to combine. Be careful not to be too transparent. Bring to a boil over medium heat, then reduce the heat, then mold the pork prepared in step 1 into bite-sized chunks and put in until cooked. Add the liver and pork lard along with stir until cooked, then season with soy sauce to taste as you like. When finished, turn off the heat.
5. Put the pork porridge in a bowl. Garnish with shredded ginger. Peel the salted egg, cut it into 4 halves, put it in a bowl of porridge. Sprinkle with ground pepper. and cilantro Served with seasonings If you like to eat thick, you can add crispy noodles or patong ko as well.

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