stewed shredded bean curd
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
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.