DICED VEGETABLES AND BEAN CURD

Ingredients:

1 lb. bean curd

Salt to taste

1 oz. cornstarch dissolved in water

3 tbsp. green cabbage leave juice

7 dried mushrooms, soaked in water

1 bamboo shoot

1 oz. dried bean curd rolls

3 tbsp. soy sauce

3 oz. sugar

2 cups vegetable oil

Sichuan pepper powder and salt To Prepare:

1. Mash bean curd, add salt, cornstarch, cabbage leave juice and mix.

2. Dice mushrooms, bamboo, dried bean curd rolls and stir-fry in a preheated pot with oil. Add soy sauce, sugar, salt, water and cornstarch. Mix and use as filling.

3. Prepare 12 cups by coating oil inside. Put a little of the bean curd mixture at the bottom of each cup, add diced vegetable filling in the middle and seal the top with more of the bean curd mixture. Steam the cups for 15 minutes and empty the cups.

4. Heat oil in a pot and fry the bean curd mixture until golden brown. Dip in roasted Sichuan pepper powder and salt while eating.

DICED VEGETABLES AND BEAN CURD

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