Date: June 26, 2025
Camera: Canon R5 Mark II + EF 50mm f/1.8 | Lighting: Softbox | Theme: Home Cooking
Reflection
After an intense photo journal entry and some time uploading to Instagram and WeChat, I found myself still buzzing — both excited and hungry. So I turned to something soothing: an old comfort dish.
I often improvise around soft tofu, eggs, and chives — a trio that feels like a soft landing after a long day. Tonight I added Dungeness crab leg, which I had kept chilled from a Costco run. The result was delicate but full of presence, just like the lighting: gentle, diffuse, inviting. As the chives hit the pan, their grassy fragrance filled the kitchen, and the creamy tofu and egg mixture soaked up the subtle sweetness of the crab.
This dish is inspired by classic Chinese home cooking. For me, it’s a taste of childhood, but with a coastal twist that keeps things interesting and personal.
Notes on the Shot
- Setup: Light box, plain white background
- Camera: Canon R5 II with 50mm f/1.8
- Style: Cozy and clean, slightly overexposed to enhance the tofu and egg textures
- Post-processing: ON1 Photo RAW with Brilliance AI only
- Tip: For food photography, use soft, diffuse light to minimize harsh shadows and bring out the natural colors and textures. Slight overexposure can make soft foods like tofu and eggs appear even more inviting.
Recipe: Chive Tofu Egg with Dungeness Crab
蟹香豆腐韭菜蛋
“This is my own take on a Chinese comfort classic — blending familiar textures with a coastal twist. I often cook by feeling, not rules — unblinded by tradition, guided by comfort.”
Servings: 1–2
Ingredients
- 2 eggs
- 1/2 block soft tofu, cubed
- 1 small bunch of Chinese chives, cut into 1-inch pieces
- 1 Dungeness crab leg (pre-cooked, cracked open or whole for garnish)
- 3 tablespoons light oil (e.g. avocado or olive oil)
- Salt and white pepper, to taste
- Optional: A splash of chicken broth or water
Instructions
- Prep all ingredients. Cut tofu, slice chives, beat eggs, and crack the crab leg.
- Heat oil in a nonstick or ceramic pan over medium heat. Sauté chives briefly until fragrant.
- Gently add tofu cubes and stir carefully to avoid breaking them.
- Pour in the eggs. Let them set for a few seconds, then stir gently until just cooked.
- Season with salt and white pepper. Add broth or water if the pan gets dry.
- Top with crab meat or serve the leg whole over the top.
- Plate warm with a sprig of cilantro if desired.