How to make Scramble Tofu Egg Wrap + Seaweed Tortilla from scratch (recipes)

Ingredients:

Wrap:

450 gram Whole Wheat Flour

160 ml Very Warm Milk

1/3 cup Vegetable Oil

1 piece Sushi Seaweed

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

Filling:

2 Sliced Cheddar 

180 gram Firm Tofu

4 Eggs

1/2 Red Bell Pepper

1/2 Onion

1 tablespoon Milk

1/3 teaspoon Dried Basil

1/2 tablespoon Onion Powder

1/3 teaspoon Salt

1/3 teaspoon Ground Black Pepper

Instruction:

Vegan Apple Pie

Ingredients:

Filling:

3 Mclntosh Apples

1/4 cup Brown Sugar

1 tablespoon Cornstarch

1/2 teaspoon Ground Cinnamon

1/8 teaspoon Ground Nutmeg

1/2 teaspoon Vanilla Extract

Crust:

350 gram All Purpose Flour

160 gram Apple Sauce

1/4 cup Vegetable Oil

1/8 teaspoon Salt

1/2 teaspoon Cocoa Powder

Green Food Colorant

Instruction:

Breaded fish fillet

Ingredients:

6 pieces Frozen Sole, thrawed, washed, and patted dry

3/4 cup Seasoned Bread Crumbs

3/4 cup Flour

1 Egg

1/4 cup Whole Milk

1/2 teaspoon Salt

Vegetable Oil

Mayonnaise

Garnish:

1/2 half carrot, cut it into different sizes of stones

1 Black Olive, cut out one of the side as the eye

3 snap pea, washed and cut off both ends of each 

Instruction:

1. Boil the decorative carrot and the snap pea in a pot of water until they are cooked.  Run them under the tap water until they are cooled down.  Set them on a serving plate.

2. Set out two plates and a shallow bowl.  On one of the plate, combine the bread crumb and salt together.  Pour the flour on the other plate.  In the shallow bowl, whisk the egg and the milk together.

2. Add about 2 tablespoons of vegetable oil in a frying pan on the high heat.  When the pan is hot and ready, coat each sole with a thin layer of flour, dip it into the egg wash, and then coat it with the bread crumbs.

3. Fry the fillet for about 3 minutes.  Flip it over, and fry for another 2 minutes.  Remove it from the heat.  Serve it with mayonnaise. 

Lion Quesadillas

Ingredients:

Carrot dough:

2 cups Whole Wheat Flour

3/4 cups Carrot Puree

1/4 cup Vegetable Oil

1/2 teaspoon Salt

1 teaspoon Baking Powder

Wheat dough:

1 cup Whole Wheat Flour

30 ml Vegetable Oil

70 ml Water

1/8 teaspoon Baking Powder

1/4 teaspoon Salt

Decoration:

1 tablespoon Cocoa Powder

Filling:

2 tablespoons Corn

2 tablespoons Black Olives

2 tablespoons Black Beans

Instruction:

Easy Potato Pie

Ingredients:

2 pounds White Potatoes

3 Carrot, peeled and cut into match stick sizes

2 Onion, thinly sliced

3 Eggs

1/3 cup Plain Flour

3 sprigs Dill, finely chopped

1/3 cup Vegetable Oil

1 1/3 tablespoons Salt

1 teaspoon Ground Black Pepper

Instruction:

Pre heat the oven to 350F/ 175C.

1. Peel the potatoes and rinse.

While I was looking away, my son managed to get a potato from the countertop and had a big bite of it.  He thought it was an apple.  He spilt it out right away.

2.  Use the peeler, peel each potato into thin slices.

3. Add the rest of the ingredients and mix well.

4. Bake it for about 70 minutes.  Serve in warm.

Sauté sole fillet

Ingredients:

10 pieces Sole Fillet, halves

5 stalks Green Onion, rinsed, sliced

10 Ginger Slices

15 ml vegetable oil

30ml Shaoxing Rice Wine

1/3 teaspoon Salt

Instruction:

1. Heat up the vegetable oil over high heat in a frying pan.  Add ginger and salt.  Sauté it until fragrant.

2. Add green onion.  Sauté it for about 5 minutes and then add the sole on top.  Cook the fillet for about 5 minutes without stirring it.

3. Turn the fillet on the side gently.  Cook it for another 5 minutes.

4. Add the rice wine.  Cook the fillet for another 5 minutes, or until the fillet turn white.  Remove it from the heat.