stewed shredded bean curd - Chinese highlights,Chinese culture,China highlights,things of china,China tour attraction,province,china

stewed shredded bean curd

Source: tcmdiscovery.com Time: 2009-10-12 05:50:13

stewed shredded bean curd

Ingredients :

150 grams (0.33 lb) bean curd

15 grams (1/2 oz) dried mushrooms

15 grams (1/2 oz) carrots

10 grams (1/3 oz) finely cut scallions

3 grams (1/2 tsp) salt

2 grams (1/2 tsp) MSG

250 grams (1/2 cup) chicken soup

50 grams (2 2/3 tbsp) mixture of cornstarch and water

50 grams (3 1/2 tbsp) cooking oil

10 grams (2 tsp) cooking wine

Directions:

1. Cut the bean curd into fine shreds 0.2 cm (0.08 inch) thick and quick-boil in water.

2. Soak the dried mushrooms in lukewarm water to soften them. Remove the end of the stems, wash clean and cut into fine shreds. Cut the carrots into shreds 6 cm (2.4 inches) long and 0.2 cm (0.08 inch) thick. Also cut the scallions into shreds of the same length.

3. Heat the oil in a wok to 110-135~C (230-275~F). Add the scallions, mushrooms and carrots, and quick-stir-fry. Then add the cooking wine and chicken soup and bring to a boil over a strong fire.

Features: Nicely colored

Taste: Salty and delicious.

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