Chinese-style Tofu and Pork in Scrambled Egg

Pork belly and garlic chives are a standard stir-fried Chinese dish. But, it's easy to go overboard with the salt in Chinese food, so I made a lighter-tasting Japanese version.First of all, to make fluffy eggs, beat them gently and fry in a generous amount of oil. Second, if there is excess oil from browning the meat, the light taste if the seasonings won't take, so please adjust accordingly. Recipe by mafuryu

Vegan bacon and vegan scrambled eggs breakfast. I use a thin layer of freshly made silken egg tofu sandwiched between marinaded rice papers or organic banana peels, cut in bacon size strips. Delicious crispy bacon. If you are a non-egg vegan, use my crumbled firm tofu instead of silken egg tofu.#GlobalCookpadGames2024

I won soy sauce and I happened to have fresh chrysanthemum greens and tofu, so I thought of this recipe to bring out the deliciousness of the greens.In Step 2 when adding the eggs, if you rotate the frying pan around, this will keep the egg from sticking. Recipe by milestone

Meat soboro (crumbled topping) has lots of fat...This soboro is made with tofu, but the texture is just like the chicken soboro.The egg will be fluffy and delicious if you are careful not to overcook it or over agitate it. Recipe by Chibinaruko chan

I didn't have enough vegetables for dinner, so I made this real quick with veggies in my fridge.Steaming with the sake before adding the egg is the key to making this quick and delicious! Recipe by Ori-vu

When I used to work late, I often stopped at Taisan's Chinese Restaurant for dinner on my way home. Since I had a craving their food, I came up with this recipe after some experimenting. The taste comes pretty close to the original.The eggs should only be half-cooked (on the runny side). Recipe by Bajimama

I made this since I wanted make something tasty with the big, fresh shiitake mushrooms I had.(Recipe by Mi-chin)

A quick and easy breakfast for busy person. You can try some of the variations or come up with your own creative twists. Bon appétit!

I m big time lover of scrambled eggs and mushroom.

I love having this as a simple dinner for one on the evenings my hubby's at work. I don't have to worry about a big "dinner production" and it's just enough to fill me up without weighing me down. Lol.

I wanted to make an inexpensive yet easy and hearty dish.Don't let too much moisture evaporate while cooking. Thicken the sauce at the end.In Step 2, mix the oil and egg together rapidly using a scooping motion to make the egg soft and fluffy.Don't over-cook the egg once it's added to the pan. For 3 to 4 servings. Recipe by Nyakun

I love eggs and I was making scrambled eggs on day and I thought that I should spice it up a little so I decided to take a really simple and easy recipe add in some onion for flavour tomato for the vitamins and spinach for the iron but of course I already liked all of these ingredients (but who doesn't?) and then I ended up love love loving it so I decided to share it with you so thanks so much for seeing my recipe I have a few others and more coming so if you are interested then please like this recipe and click that button and follow me to see all of my future meal snack and beverage ideas :)

Quick and easy recipes are the best!When you can’t cook elaborate meals after work (o^^o) #12dish

I was chosen as a recipe tester for Nagatanien's chirashi sushi mix. I created a recipe that'll be a sure hit to my family.This is perfect for my family of three. The packet itself is enough for us. You can quickly prepare this for lunch. Recipe by Koyukki-

Since I was leaving on a trip, I cooked something up from leftover fridge stock. This dish really whets the appetite. My boyfriend loves it. The recipe is a single serving amount.Instead of watercress, use komatsuna greens or other greens (preferably greens that aren't bitter, to avoid the step to remove the bitterness). Instead of bacon, ham or sausages are also fine. For 1 serving. Recipe by ochikeron

We got some seasonal sweet onions and snow peas so I made this dish, which is a seasonal favorite in our family.Make the snow peas come out really bright green by paying extra care to how you blanch them. Be sure not to stir fry the vegetables for too long. You want to keep their crispy texture for maximum flavor.Have all of the ingredients ready, and cook them quickly. The creamy, smooth sauce will coat everything, so there's no need to simmer anything. Recipe by rie-tin

I once bought a maitake mushroom salad at a department store. It had lots of vegetables including cabbage, bean sprouts, carrots, Chinese chives, scrambled eggs, some boiled pork and maitake... It was seasoned simply with chicken stock and salt.I tried to recreate the dish using convenient ingredients and seasoning the way my family likes while keeping the maitake mushrooms.This is a mildly flavored salad.* Squeeze out the moisture from the cabbage well. (The volume will reduce to less than half the original amount after microwaving.)* I used Chinese soup stock. You can substitute with chicken stock if you wish.* Adjust the seasoning according to the amount of cabbage.* You can also make scrambled eggs by microwaving. Recipe by moj

I was out of jam one day and decided to throw in strawberries and honey instead.. and I think I may love this match a lot more :D Happy cooking la!! Xox

I used saki-ika, which I always have on hand to make an easy stir fry. It's a great side dish or drinking appetizer.Pea shoots cook rapidly, so take care not to overcook them. Recipe by miyuki12

Bacon!! Potatoes!! Egg!! Yummy!!

Hello, i'm making a scrambled egg with plenty of ver. on the tittle, this is my another breakfast variety using rice instead of bread

#midnightI prefer to eat Mexican style scrambles eggs to silent my urge of midnight craving.It is the dish usually served in Mexico with refried beans, tortillas, and warm salsa. But i usually have it alone at midnight cravings or sometimes with warm tortilla depending upon hunger pangs.

I came up with this recipe for people like me, who can never manage to roll the rice up neatly in the omelette when making omurice. There's no need to melt the butter before using. When you don't have milk, just substitute with mayonnaise.If you melt the butter in the pan before cooking, it's more likely that your eggs will burn.While you can make this using margarine and mayonnaise (as indicated in the ingredients list), they can't hold a candle to butter and milk.Make sure to use salt and pepper.Season with course ground black pepper for a sophisticated taste. Recipe by Shijimi24

#好料日記 女兒的減重料理，雞柳和番茄烹煮，柔嫩好吃，增肌減脂好食材。

I'm trying to make a healthier sambal sauce but I cannot avoid the oil in order to 'fry' the chilli paste. Or else the sambal won't be delicious and there's a distinct smell which makes it taste a bit funny to my liking. For now i'm just using olive oil.Hit me up if you have other style of cooking healthier sambal!

I added a twist to the meat sauce I had stocked to make sandwiches.If you're planning to eat them right away, they taste best if the egg is just half-cooked. If making them for a bento, cook the egg thoroughly. Form the cute faces! Recipe by Yupun

I wanted to be able to easily make scrambled eggs like the ones you get for breakfast at hotels.If you slowly cook the eggs over low heat, you'll get really thick and delicious scrambled eggs. For 2 servings. Recipe by Yukijirushi

Αυτό το πιάτο είναι ο ορισμός του ο συνδυασμός κάνει την επιτυχία, εάν δοκιμάσετε ένα ένα τα υλικά θα πείτε ωραία αλλά οκ, όταν θα τα δοκιμάστε όλα μαζί δηλαδή αυτό το πιάτο θα πείτε τι μπραντς έφαγα! 🍳👨🏻‍🍳

Growing up, my mom made this, just using calf brains. Thanks to mad cow disease, beef products such as this, are no longer available in the USA. But pork brains are. So I made this using pork brains. They have a slightly stronger flavor, but not too bad. You can scale this up by doubling or whatever for the amount of servings you require. This is a largish single serving, so if you have others things to go along with this, this could be 2 servings.

My parents often made this recipe with crab.Canned scallops are a bit eUsing the sweet-and-souxpensive, but they are more convenient than crab, so I used them instead. It has a different yet still delicious taste compared to the sweet-sour vinegar sauce version in.Use a bit of extra oil, and cook over high heat from the start! Use the juices from the boiled scallops as well as the scallops themselves. (This time I used a 180g net weight can of scallops, which had 95g of scallop meat). Recipe by Hekisora