This spinach with scrambled eggs is very simple to make. I decided to use frozen spinach to mix in with the egg mixture. You can also make it into an omelette, But I break the eggs into pieces and made it into a stir-fried dish instead. I have the recipe at the bottom on how to prepare and make this spinach with scrambled eggs. Look at how beautiful the dish came out after stir-frying from the frying pan. It is very colourful, and the spinach with scrambled eggs makes a good combination dish. I like this dish a lot. Kids and adults would love this dish a lot. You can have this for lunch or dinner. The best combination that goes well with this dish is rice. The spinach and scrambled eggs that you mix in with the rice. Very delicious and tasty. The easiest dish that you can try and make. Enjoy.
Preparation of the spinach: 1. In the freezer, take out the package of frozen spinach. 2. In the package, take as much spinach as needed to cook and place it onto a strainer. 3. Close the package of spinach and place it back into the freezer. 4. Rinse the spinach and put it over a bowl so the water will not drip everywhere. Then set it aside.
Preparing the eggs: 1. Take 4 eggs out of the fridge. 2. Crack the 4 eggs into a bowl. 3. Pour a bit of milk to make the eggs smoother. 4. Beat the eggs using a teeth knife and mix well. (Note: using a teeth knife can beat the eggs evenly.) 5. When all mixed, set the bowl of egg mixture aside.
Preparing the onions and gingers 1. In the bag, take an onion. Use a knife peeler and peel the onion skin. 2. Place it on the cutting board. 3. Cut the onion in half. Place it on the side and cut it into slices. Then cut it into small pieces. 4. In a bag, take ginger. 5. Place it on a cutting board. Use a knife peeler and peel the skins 6. Cut the ginger into sliced pieces and set it aside.
Cooking process: 1. Take a non-stick frying pan out of the cupboard, and place it on the stove. 2. Turn the heat to medium-low. 3. When the pan is hot, put in some oil. 4. Put in the onion and ginger and stir until done. 5. Take the frozen spinach strainer and put the spinach into the frying pan. Close the lid and let it cook by itself until the spinach is no longer frozen in the frying-pan. 6. Open the lid. Once the spinach is no longer frozen in the frying pan, stir the spinach. 7. Sprinkle some salt, garlic powder and pour a bit of light soy sauce. Stir to mix. 8. Pour the egg mixture into the frying pan and turn the heat to low. 9. Close the lid and let it cook for a bit. 10. Open the lid and when you see no more egg mixture liquid, stir the scramble eggs and the spinach together. (Note: keep an eye on the eggs because they cook fast. Make sure they do not get burn.) 11. Let the egg and spinach cook by themselves until it is well-done. 12. Once done, turn off the heat. Scoop up all the egg and spinach into a plate and place it on the table. 13. Enjoy.
This pan-fried tofu is very simple to make, and it does not take long. The tofu came out so nice and golden brown. I decided to put some breadcrumbs on it to make the tofu taste better. Pan-frying the tofu makes it more delicious and smells so good when pan-frying. You can use any tofu to pan fry it. It is better to cut the tofu into thick square pieces. It can be easier to handle. Make sure not to cook it for too long, or it will burn. The best way is to keep an eye on it all the time since it cooks fast. Kids and adults would love this pan-fried tofu. You can have them for lunch or dinner. The best combination with this dish would be rice or noodles. Whichever choice you desire. Once you eat it, it will taste so good that you want to have more. This is a very good choice to make a pan-fry tofu. Try the recipe and enjoy.
Marinate the tofu: 1. Take 1 pack of Tofu out of the fridge. 2. Open the package and drain all the water from the package in the sink. 3. Rinse all the tofu and put it on the cutting board. 4. Cut the tofu into thick square pieces and separate them apart. (Note: if it’s too big, you can cut each square in half. 5. Marinate both sides with some salt, garlic powder and pour some soya sauce. 6. Sprinkle flour on tofu. Make sure it is covered everywhere. 7. Flip over the tofu on the other side and repeat the same thing. 8. When all marinated, set it aside.
Cooking process: 1. Take the non-stick frying pan out of the cupboard and put it on the stove. 2. Turn the heat to medium-low. 3. When the pan is hot, put some oil. 4. Put one tofu at a time directly into the breadcrumbs and coat it everywhere. Then put it directly into the frying pan. ( Note: Be careful, taking the tofu, or it will break easily.) 5. Repeat the same steps for the rest of the tofu. 6. Fried the tofu for 8 minutes or until golden brown. 7. Repeat the same steps for the other side of the tofu. 8. When the tofu is ready, use a tong and place all the tofu onto a plate and set it aside.
These chicken meat with Chinese mushrooms and onions are very delicious and simple to make. The only part that took the longest was cleaning the chicken legs and cutting off the meats. The Chinese dry mushrooms can be found and bought at a Chinese supermarket. Before cooking the chicken meat, you can marinate it with some salt, garlic powder and pour a bit of light soya sauce and cornstarch that has to be coated everywhere on the chicken meat and mix. It can save time in having to put seasoning on the chicken. It cooks fast on medium-low heat. Cook until they are well done without any pink or redness showing. On the other pan, stir fry the Chinese mushroom and onions together with some salt, garlic powder and pour a bit of soya sauce and mix. When both are ready. Pour the chicken meat into the Chinese mushroom frying pan and mix. Pour some water and mix. Close the lid, and when it starts to boil, stir a bit. When you feel it is ready, turn off the heat. I decided to use Corningware to have a nice-looking dish. Look at how beautiful and perfect this dish came out from the frying pan. I like this dish a lot. Kids and adults would love this dish. You can have this dish with rice. It is a good combination match with rice. Where you can mix in with the rice. Once you eat the chicken meat with Chinese mushrooms and onions, you will know how good it will be. Give this a try. Enjoy.
Chinese dry mushroom soak overnight 1. Take a clean bowl 2. In the Chinese package mushroom, take as much mushroom as you need in the bowl. Rinse 2-3 times, 3. soak over cold water. 4. Put in the microwave. Heat for 7-10 minutes, until the water is boiling (note: keep an eye on the mushroom to avoid water spilling.) 5. Once the water is boiling, take it out of the microwave. (Note: Use a kitchen mitten to take out the dry mushroom because it will be hot.) 6. Pour out the bowl of water in the sink. 7. Rinse the mushroom a couple of times. 8. Squeeze the water out from the mushroom 2-3 times 9. Use a scissor, cut off the end steam on each mushroom and place it on a bowl. 10. soak the mushroom with cold water. 11. Place it on the table overnight. 12. You can use it anytime the next day.
Cleaning the chicken legs: 1. Put on a pair of dishwasher gloves. 2. Take the chicken out of the package. 3. Wash the chicken. 4. Take scissors and cut some fat skins off the chicken legs. 5. Cut off the end part of the bone. 6. Take all the dirty stuff out of the chicken. 7. Rinse the chicken. 8. If you still see dirty, clean it some more. 9. Put some salt all around the chicken. 10. Rub it all around, so it would not stink. 11. Rinse the chicken again. 12. Put the chicken in a mixing bowl to let the water out. 13. If you already have chicken legs in the freezer, take out the frozen chicken legs and put it in the microwave to defrost. (Note: Different microwave wattage and defrost time can be different.)
Cutting the chicken legs: 1. Put on some dishwasher gloves. 2. Place the chicken legs on the cutting board. 3. Cut off all the skins from the chicken legs. 4. Cut all the chicken leg meats off the chicken and cut them into pieces. (Note: if you see big pieces cut them into pieces. 5. Put it all into a bowl and set it aside.
Marinate the chicken meat: 1. Take the bowl of chicken meat. 2. Sprinkle some salt, garlic powder and pour some soya sauce. Mix well, using a wooden spoon or a tong. 3. Put cornstarch and make sure it is coated everywhere. 4. Mix it until you do not see any cornstarch in the bowl. 5. When all mixed set it aside.
Preparation the mushroom and onions: 1. Take the bowl of Chinese mushrooms soaked overnight. 2. Take a bowl and put the Chinese mushrooms. Soak it in water, put it in the microwave and heat it for 4 minutes to have a soft texture mushroom. (note: if you like the mushroom to be hard, you can eliminate this step.) 3. Use a kitchen scissor and cut the mushroom into pieces directly into the bowl, and set it aside 4. Keep the mushroom water for the sauce cooking in the stir fry. (optional) 5. Take an onion, peel the skins. 6. Place it on the cutting board. Cut it in half. Place it on the side and cut it into slices. 7. Put the onions in a bowl and set them aside.
Cooking the chicken meat: 1. In the cupboard, take a non-stick frying pan and place it on the stove. 2. Turn on the heat to medium-low. 3. When the pan is hot, put in some oil. 4. Put the bowl of chicken meat into the frying pan and add in 3-5 pieces of onions on top. 5. Separate the chicken apart and stir a bit with the onions. (Note: Keep an eye on the chicken meat. They cook fast.) 6. Close the lid for a bit. 7. Open the lid and stir. Then move the pan 2-3 times. 8. Use kitchen scissors and cut to see if there are any pink showing. If there are, you need to cook it a bit longer. If there are none, then it is ready. 9. When it is ready, turn off the heat and set it aside.
Cooking the Chinese mushrooms and chicken meat together: 1. In the cupboard, take a frying pan and place it on the stove. 2. Turn on the heat to high. 3. When the pan is hot, put in some oil. 4. Put the onions into the frying pan and stir until done. 5. Take the Chinese mushroom, and pour it into the frying pan and stir a bit. 6. Sprinkle some salt, garlic powder and pour some light soya sauce. Stir to mix. (Note: The Chinese mushroom cooks fast.) 7. Pour the non-stick frying pan chicken meat into the frying pan. 8. Stir to mix with the Chinese mushrooms. 9. Pour a bit of water and close the lid. 10. Once the water starts boiling, open the lid. Use scissors again and check if there are any pink showing. If there are non, that means it is ready. 11. Stir together again. 12. When chicken and Chinese mushroom with onions are done, turn off the heat and scoop it all onto a plate or a Corningware. Place it on the table. 13. Now the stir-fried chicken with Chinese mushroom and onions is ready to eat. 14. Enjoy.