星期一, 10月 22, 2007

蛋/豆腐

[通少食譜]極速簡易早餐 [Tony's Version croque martin]

[通少食譜]完美西式炒蛋 (Perfect Scrambled Egg)

[如何製作]基本蒸水蛋 - 超香超滑做法 [How to make chinese steamed egg]

[自創食譜]香煎琵琶豆腐 (Pan-fried tofu and fish mixtures)

[自創健康食譜]魚肉豆腐鮮茄汁 (Fish paste with tofu in fresh tomato sauce )

[自創食譜]茶葉心太軟 (Chinese tea flavored soft boiled egg)

[通少自創]鹹濕白腐 (Steam tofu with the preserved egg and lean pork)

食譜: 百花豆腐 (Stir fry pork on tofu)

食譜: 魚肉蒸豆腐 (Steam fish paste and tofu with black bean garlic sauce)

食譜: 意國麒麟豆腐 (Steam Proscuitto tofu wrap)

食譜: 泡菜豆腐鍋 (Kimchi tofu hot pot)

食譜: 雜菌豆腐煲 (Veggie mixes in the hot pot)

食譜: 黃金芙蓉蛋 (Scramble egg with prosciutto)

食譜: 辣辣榨菜炒滑蛋 (Fry egg with preserved vegetable)

食譜: 泡菜金菇燴豆腐 (Kimchi with Enoki and tofu mix)

食譜: 通少三色蛋 (3 colors steamed egg)

食譜: 紹興蟹柳蒸水蛋 (Steamed egg with crab meat)

食譜: 塘心魚子蛋 (Tobiko caviar on soft york eggs)

食譜: 茄蛋開花 (Scramble egg in tomato sauce)

CH: 金銀蛋燴菠菜 (Spinach with salted and preserved egg)

食譜: 黑椒玉子豆腐茄子煲 (Egg tofu with egg plant in black pepper sauce)

食譜: 火腿炒蛋

琵琶豆腐

水蛋 
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