Pan fry 菜饼

Ingredients A - for the fillings

a packet of 东粉 - soaked

a handful of chinese mushroom shredded 

a stalk of 苦菜 - chopped

a handful of coriander - chopped

seasonings : mushroom sauce, dark soya sauce, light soya sauce

pepper and sesame oil

Method 

Fry the chinese mushroom till brown, add in the 苦菜 then the 东粉. Seasoned with mushroom sauce, 1 tsp of dark soya sauce; pepper and sesame oil (adjust to your taste). Mix well with some water, before you off fire, toss in the coriander. Lightly stir over. Leave it aside to cool. 

Ingredients B - for the skin (made around 25 patties)

450 g of normal flour

200 ml of water

Method 

1. Pour the water to the flour and knead it to a dough. Set aside for 10 minutes. 

2. Transfer the dough to a floury working area, and divide them to equal parts. 

3. With a rolling pin, flatten the divided dough into a thin slightly round wrap. 

4. Place about a tbsp of fillings in the middle of the wrap, and moist the edges with dap of water. 

5. Closed up the wrap making sure no fillings dropped out. And lightly flatten it. 

6. Repeat till it finish. (the fillings may have balance)

7. Heat a non-stick pan with some oil. Put in the 菜饼 and gently pour some water into the pan and cover it.

8. Dish up after a couple of minutes. Prepare the dipping sauce with light soya sauce, black vinegar and sesame oil. Serve hot or warm. 

Vegan Mayonnaise

This homemade eggless vegan mayonnaise recipe is made with lemon juice, soy milk, and a bit of salt as well as oil, which is what whisks together to give it that thick and creamy mayonnaise texture.

Ingredients

3 tbsp lemon juice
1/2 cup soy milk (125 ml)
1/4 tsp salt
1/4 tsp mustard
a stalk lemon grass
6 tbsp vegetable oil

Method

Put all the ingredients except the oil in a blender. Blend on the lowest speed. Gradually - one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator.