What best dish to whip up using the HCP? It has to be the Hotplate toufu! Note: I used a frying pan for general cooking and the HCP for the last touch.
Ingredients:
- minced meat marinated (refer below marinade)
- one tube of egg toufu sliced into circles
- 2 eggs, beaten Into a mixture. Add salt and pepper.
- sliced carrots
- chopped garlic and spring onions
- any other ingredients (prawns, mushrooms, etc)
- sauce (refer below)
Marinade for minced meat:
- a pinch of salt
- a tsp of light soy sauce
- a a tsp of sesame oil
Sauce:
- 3 tbsp of oyster sauce
- 1 tbsp of Abalons sauce (optional)
- 1 tsp of Shaoxing wine
- 3 tbsp of water/stock
Steps:
1. Pan fried the toufu till brown. Dish out and set aside. Strain the oil and set aside.
2. Using about 1tbsp of leftover oil, add in chopped garlic and carrot to stir fry. Add in mince meat and stir fry fast. Add in 1tbsp of water and loosen the mince meat.
3. Add in the sauce mixture and stir fry all the ingredients.
4. While the ingredients are being cooked, use 1 tsp of leftover oil, coat the HCP. Then pour the egg mixture into the pan. The HCP should not be heated up yet else the egg will be overlooked. Take note at this time, to off the fire for the meat and sauce.
5. Arrange the toufu onto the bed of egg mixture.
6. Pour the meat and sauce over the Toufu and the egg bed. Take note only after that, then to turn on the stove. As the HCP gets heated up very fast, if the fire was turned on much earlier, the egg would have become too cooked by the time the Toufu and meat are arranged in the HCP.
7. You can add in a little more oyster sauce if you want a darker brown look. Close the lid and cooked for another 2 mins more over medium fire. Open the lid and add chopped spring onions and you are ready to serve.
Happy hotplating!
Happy mum
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