Creamy Tomatoes

Ingredients:
9 oz (250 g) tomatoes
3 1/2 fl oz (100 ml) milk
2 tsp salt, or to taste
2 tbsp cornstarch (cornflour)
2 tsp melted chicken fat
1/4 tsp MSG (optional)

Directions:
1. Blanch the tomatoes in boiling water for 30 seconds. Cut in half, squeeze out the seeds, and peel. Cut into six thin slices each and set aside.
2. Mix the milk, MSG, salt, and cornflour into a thick sauce.
3. Bring 5 oz (150 ml) of water to a boil in a pot or wok. Add the tomato slices and the sauce. Cook, stirring, until the sauce thickens. S
prinkle with the chicken fat and serve.

From Nicholas Zou

Egg Pancake

Ingredients:
3 eggs 1 tsp. salt, or to taste
1/2 tsp. scallions, chopped
5 tsp. vegetable oil

Directions:
1. Beat the eggs in a bowl and add the scallions and salt, mixing well.
2. Heat the oil in a wok over high heat until the surface ripples. Add the eggs and swirl the pan so the egg over the surface evenly. Turn the heat to low and low and cook until the bottom of the pancake is set and browned, turn and cook until browned on the other side.
Remove and serve.

From: Nicholas Zou