Braised Veggies with Fermented Red Bean curd
7039
難度
★★★★
23分鐘
材料
做法
Ingredients
|
|
|---|---|
| small amount | orange day lily |
| small amount | black fungus |
| small amount | sliced lotus roots |
| small amount | sliced carrotnd |
| 6 | dried Chinese mushrooms, |
| 5 | water chestnuts |
| 6 | bean curd puffs |
| 80g | deep-fried bean curd sheet |
| 80g | wheat bran curd |
| 1 | small pack vermicelli |
| 2 stalks | Chinese lettuce |
| 1 cube | fermented red bean curd |
| 2 cups | plain veggie soup |
| 4 slices | ginger |
| 1 tsp | sesame oil |
| a little | cornstarch solution |
Seasonings
|
| 1/4 tsp | salt |
| 1/2 tsp | sugar |
| 1 tsp | light soy sauce |
| 1 tsp | dark soy sauce |
| pinch | pepper |
 |
做法 |
|---|---|
| 1 | Soak orange daylily till soft; remove hard stems, make knots. Black fungus soaked till soft, rinsed thoroughly. |
| 2 | Dried Chinese mushrooms soaked till soft, stems removed, cut into pieces. Water chestnuts peeled, thickly sliced. Deep-fried bean curd sheet soaked till tender, drained thoroughly, sectioned. Chinese lettuce washed. |
| 3 | In boiling water, slightly blanch all ingredients in Step 1 together with lotus roots, carrot and bean curd puffs. Drain thoroughly. Set aside. Wheat bran curd rinsed well. Squeeze excess water, tear into small pieces, pan-fry till golden brown with a little oil. Vermicelli soaked and sectioned. |
| 4 | Heat the wok with a little oil, sauté mashed fermented red bean curd till fragrant. Gradually add blanched ingredients, keep stir-frying over medium high heat in between each addition to keep ingredients fragrant. Immediately add wheat bran curd and ginger, mix well. Pour in plain veggie soup, bring to the boil, season, stir well, cover; switch to low heat, simmer for 15-20 min, add |
| 5 | vermicelli. simmer for 8-10 min, add in cornstarch solution and sesame oil. Boil the Chinese lettuce, dish. |
