Once I took my cousin to Taikoo Li for a meal and had a cold okra. That was the first time I knew okra could be eaten that way, so I tasted it and secretly copied my own cold okra.
Boil the water and add the okra to the pot. You can cook it for as long as you like, but it's best to scoop it up before you hear it popping in the water. So, about five minutes.
Cut off the stems of the okra that you fished out, and then cut it in half vertically. Add a little light soy sauce, a little oil, a little sugar, three or four red pepper slices, mix well and put it in the refrigerator. This is my okra salad.
Everyone has their own way of making scrambled eggs with tomatoes. Mine looks like this -
Cut a small cross-shaped knife into the top of the tomato and put it in hot water to cook. After about ten minutes, the skin of the tomato has been cooked and opened, so take it out. After cooling, peel off the skin, then cut the peeled tomatoes into small pieces and set aside.
Then scramble the eggs. When beating eggs, add a small amount of water, which will make the eggs smoother and more tender. After the eggs are fried, set aside. Then add oil to the pot, add tomatoes, fry the tomatoes until soft, add a small amount of water to turn it into tomato soup, then add eggs, a little sugar, salt, and MSG. Add minced green onions after serving or not.
And my steamed eggs.
Crack the eggs into a bowl and mix well, then drain with gauze. Filter out everything that can be filtered, leaving only the egg liquid that can pass through the gauze. Add half the water, cover with plastic wrap, put it in the steamer after the water boils, and steam over high heat for ten minutes.
Such steamed eggs must have no bubbles and must be very smooth and tender.
I also have exclusive secret recipes for steamed sea bass, braised pork ribs, sweet and sour pork ribs, and stir-fried choy sum, but I won’t tell you.
Ghost blows out the lamp
