Beancurd Omelette

Ingredients:
1 beancurd
1/2 piece onion
2 tomatoes
8 white mushrooms
3 eggs
1 tbsp mashed parsley

Seasoning
1/2 tsp salt
a dash each of pepper powder and sesame oil
1 tsp potato starch
2 tbsp water

Method
1. Rinse the beancurd and white mushrooms under the tap, pat dry, cut up into pellets
2. Peel the onion; peel and seed the tomatoes, cut them up into pellets
3. Whisk the eggs, mix well with the marinade, fry into a pancake
4. Heating 1 tbsp of oil, saute the onion, add white mushrooms, beancurd and tomatoes, stir-fry well, add 1/4 tsp each of salt and sugar, mix well, scoop the mixture out onto the pancake, fold the pancake to form a croissant, sprinkle with a little potato starch, fry over low heat till harden, sow in mashed parsley to serve.

Gist
In frying the pancake, don't add too much oil. The amount is enough as long as the wok is evenly greased. Make sure that the wok is thoroughly cleaned and pre-heated before adding oil.