Steam
Feb
26
Biren on February 26th, 2010
There are many varieties of eggplant but I like the Chinese eggplant best. It is long and slender and has a deep purple color. The skin is thinner and the flesh more tender as compared to some of the rounder varieties. Eggplants are capable of absorbing a large amount of oil when fried. To avoid [...]
Tofu is very versatile and can be prepared in many ways. Its mild flavor makes it a wonderful addition to stir-fries, soups, and other dishes. The texture can vary from very soft to super firm and this normally determines the way it is prepared. Silken tofu is best steamed or added to soups while firm [...]
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