Braised Beancurd with Mixed Mushrooms

2020-09-13
  • Yield : 1
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 15m

This is simply vegetable dish.

Tips: 1. Handle beancurd How to store beancurd(tofu) the best ?  and How to divide good quality of beancurd(tofu) ? and How to avoid broken tofu when cooking tofu ?
2. Other mushrooms can be used.

Ingredients

  • Shimeji Mushroom 80g
  • Husi Tseng Mushroom 80g
  • Frim Beancurd 1 cube
  • Spring Onion(sections) 1 stalk
  • Ginger(minced) 1 tsp
  • Garlic(chopped)1 tsp
  • Oil 2 tsps, 2 tsps
  • SEASONING
  • Oyster Sauce 1 tbsp
  • Soy Sauce 1 tsp
  • Sugar 1 tsp
  • Cornflour 1 tsp
  • Water 1/2 cup

Method

Step 1

Rinse Shimeji mushroom and Hsu Tseng mushroom, Cut the root of Shimeji mushrooms. Blanch Hsui Tseng mushroom, take out and drain. Sprinkle salt evenly on beancurd leave for 20 minutes, then rinse and wipe dry, cut into 3 pieces. Mix seasoning.

Step 2

Heat 2 tsps oil in the wok with medium heat. Fry beancurd over low heat until golden, dish up.

Step 3

Heat 2 tsps oil in the wok medium heat, saute ginger and garlic. Add in mushrooms and seasoning, cook until sauce becomes thicken. Add in spring onion and dash of sesame oil . Pour on top of beancurd. Serve.

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