Recipes
Shanghainese Firm Bean Curd
Shanghainese Firm Bean Curd
Recipe Details
Shanghainese Firm Bean Curd
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Slice the ginger, mushroom, and carrot
Step 2
Dice the black fungus
Step 3
Cut the bean curd into 1cm wide cubes
Step 4
Slice the red chili peppers. Peel and slice the bamboo shoot
Step 5
Boil a pot of water, add the bean curd to be completely cooked, about 2 to 3 minutes.
Step 6
Remove then transfer into a bowl of cold water. Drain dry and set aside
Step 7
Heat up some oil on high heat, add the bean curd to pan fry until golden. Remove from heat
Step 8
Add the sliced ginger, red chili pepper, mushrooms, and bamboo shoots to saute until aromatic
Step 9
Add the fried bean curd to saute well
Step 10
Add water, dark soy sauce, salt, and rock sugar. Simmer until sauce thickens, about 5-6 minutes
Step 11
Add carrots and wood ear fungus to saute until thoroughly heated
Step 12
Ready to serve
Ingredients
General Ingredients
Shanghainese Firm Bean Curd
Step by Step Instructions
Step 1
Slice the ginger, mushroom, and carrot
Step 2
Dice the black fungus
Step 3
Cut the bean curd into 1cm wide cubes
Step 4
Slice the red chili peppers. Peel and slice the bamboo shoot
Step 5
Boil a pot of water, add the bean curd to be completely cooked, about 2 to 3 minutes.
Step 6
Remove then transfer into a bowl of cold water. Drain dry and set aside
Step 7
Heat up some oil on high heat, add the bean curd to pan fry until golden. Remove from heat
Step 8
Add the sliced ginger, red chili pepper, mushrooms, and bamboo shoots to saute until aromatic
Step 9
Add the fried bean curd to saute well
Step 10
Add water, dark soy sauce, salt, and rock sugar. Simmer until sauce thickens, about 5-6 minutes
Step 11
Add carrots and wood ear fungus to saute until thoroughly heated
Step 12
Ready to serve