Looks like I’m taking over dinner cooking for weekend 🙂 I’m glad to try the new recipes from 小小米桶 too, using the ingredients available at home, I prepared 2 dishes for tonight dinner. The egg toufu here are coated with egg white as this is what I have on hand and coat with corn flour, pan fried and finally combine with the prawns and sauce. So far I like that her recipes are prepare quite effortlessly and doesnt take too much preparation time. This dish is from her previous book – 新手也能醬料變佳餚90道：小小米桶的寫食廚房.
It’s time for dinner so no more time to dress this dish up. This dish definitely doesn’t look appealing but it taste really good! Using 南乳 or Fermented Red Soy Bean Curd as the marinating component together with chopped garlic and ginger, it gives the steamed chicken a unique flavour. I added a little more so it look more “red”. This recipe is from 小小米桶的零油煙廚房：82道美味料理精彩上桌！
I’m already looking forward to try out other dishes in the books!
e's joie 
both looks yummy but I prefer the prawn, salivating