Ji Dan Chao Xi Hong Shi Stir Fried Eggs Tomatoes Recipes

Steps:

• Slice your paste tomatoes 1/4 inch thick.
• Slice as many tomatoes as you need to fill the dehydrator.
• You will probably have to do this in more then one batch depending on the size of your dehydrator.
• I have a 5 drawer Excalibur Dehydrator that can hold around 35 tomatoes in one drying.
• Set the dehydrator to 110'F and dry for 15 hours.
• When done let them sit on a cookie sheet for a few hours.
• Use in all sorts of receipes of your choice.
• Put in a glass jar and store in a dark dry place.
• Bon Appetit!

Steps:

• Beat the eggs and sesame oil together in a mixing bowl. Chop the green onions and slice the tomatoes into wedges.
• Heat the vegetable oil in a wok or frying pan over high heat until the oil is hot, then add the green onions and stir-fry for 30 seconds. Add the tomatoes, salt, and sugar and stir-fry for 1 minute.
• Pour in the egg mixture and let cook for 1 minute, then use your spatula to break the egg into pieces and stir-fry until the eggs set (about 2 more minutes). Sprinkle with a few chopped green onions and serve.

Steps:

• Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain.
• Wash bell pepper, remove stem and seeds, and cut into thin slivers.
• Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition.
• Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

Steps:

• Bring the water or stock to the boil in a large saucepan over a high flame. Add the chicken and return the liquid to a boil, skimming the surface as necessary.
• Crush half the ginger and one scallion with the flat side of a cleaver or a heavy object, then add to the pan with the chicken. Reduce the heat and poach the chicken for 10 minutes.
• Remove the chicken from the cooking liquid and allow it to cool; reserve the cooking liquid. The chicken should be about three-quarters cooked.
• When the chicken is cool enough to handle, remove the flesh from the carcass and cut as far as possible into bite-size strips, along the grain of the meat. Do not discard the skin. (The bones and scrappy pieces of meat can be returned to the cooking liquid and made into stock.).
• Cut the fresh chile in half lengthwise and discard the seeds and pithy part, then cut into very fine slivers about 1 1/2 inches long. Peel the remaining ginger and cut it into slices and then slivers similar to the chile. Cut the green parts of the remaining 2 scallions into slivers of a similar length; set aside.
• Heat the wok over a high flame until smoke rises, then add the lard or peanut oil and swirl around. When the oil is warming up but before it is smoking hot, add the fresh chile and ginger, along with the dried chiles and Sichuan pepper (if using), and stir-fry until fragrant, taking care that the seasonings do not take color or burn.
• Add the chicken and continue to stir-fry. Splash the Shaoxing wine around the edges of the chicken. Add the vinegar, Sichuan pepper oil (if using), and salt to taste.
• Add up to a cup of the chicken poaching liquid (if the chicken is very juicy, no additional liquid will be necessary), bring to a boil, and then turn the heat down a little and simmer briefly to allow the flavors to penetrate the chicken, spooning the liquid over.
• Add the potato flour mixture to the liquid and stir as the sauce thickens. Throw in the scallion greens and stir a few times. Remove from the heat and stir in the sesame oil. Serve.