Sweet and Sour Pork

Sweet and Sour Pork

Back to our normal or usual dinner preparation routine yesterday. Three dishes  with one main course and steam rice. Our first cuisine was the sweet and sour pork which the wife cooked from fresh. I had cut the pork meat into small bite sizes and she coated the pork meat with corn starch. Fried them in cooking oil so that the bite size meat turn into crunchy little bites. Set the meat a side and continue with preparing the sauce for the cuisine in the same wok.

Steam Tofus

The sweet and sour sauce is a combination of tomato ketchup, sugar, salt, vinegar, cut tomatoes, cut onions, and bell peppers. Blend everything together in the wok and once it is boiled, add the meat nuggets back into the wok. Serve in a plate when still hot. The next cuisine is the steam tofu which was sliced in a half inch thickness and place in a steamer to steam for about twenty minutes. Once it is done, garnish with oyster flavoured sauce, a few drops of the sesame seed oil, fried garlic bits, and spring onions.

Lotus Root Soup

Lastly, we had the lotus root soup again. In fact is our favorite soup other than the ginseng soup. The lotus root soup is easy to prepare. All the is needed is fresh lotus root (cut into thing pieces), half a cup of ground nuts, a few dried squids, and a pot of water. Boil for about three hours on slow heat and remember to add salt when tasting at the end of the three hour. You may have to add water every so often to prevent the water from drying up in the pot.