20051229

Yesterday fried tofu with beansprouts in the wok. The order of placement in the wok was supposed to be oil, spices and chilli, tofu, beansprouts; but I forgot and added the tofu before the chilli and spices. Not sure if that's the reason, but the result was not as spicy as I had hoped for.

Today, fried chicken liver with sliced carrot in the pan. Tried adding 片栗粉/potato starch to the liver before cooking, to see if it would have the same effect as it does on meat. Well, it does. The surface of the pieces of liver remained soft and did not get hard. Kind of miss the firm texture of liver fried without the starch, though. Also, there was too much liquid when I mixed the liver and starch, so this starch suspension coated the pan and got burnt. Must drain properly next time.

Got round to preparing salted eggs too, today.