Zhai Choy with Fermented Red Beancurd

Name: How to cook Zhai Choy with Fermented Red Beancurd - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Zhai Choy with Fermented Red Beancurd

Ingredient

Food ration :

5 servings

Cooking time :

1 hr 15 min

Fermented Red beancurd cubes (Lam Yu)

1/2

Napa cabbage head

Glass

noodles

Shallots

in size ginger

6 cloves

garlic

fried beancurd sheets

Cooking instructions

* Step 1

Wash, then soak shiitake mushrooms in water for 3 hrs. Do the same for glass noodles, fungus and lily buds separately until soft.

* Step 2

Cut off the hard stems from the lily buds, then tie them in knots. Wash the black fungus, cut off the hard stems and cut into 2in pieces.

* Step 3

Mince the garlic, thinly slice shallots, cut ginger into chunks and smash it.

* Step 4

Slice the shiitake mushrooms, cut the beancurd sheets into half. If mushroom water is clean, keep for later.

* Step 5

After washing the Napa cabbage, half the big leaves and cut them into 2 - 3in pieces.

* Step 6

Fry mushrooms with a pinch of garlic and shallots. Set aside. Repeat the same for lily buds, black fungus, and beancurd sheets. For black fungus, Sprinkle a bit of sugar.

* Step 7

Once above ingredients are fried and set aside, fry the garlic, shallots and ginger until it smells nice. Then add the fermented beancurd. Mash the beancurd in the work.

* Step 8

Then add the fried ingredients back into the wok. After frying for a few minutes, add the Napa cabbage.

* Step 9

Taste to see if it's OK. In a bowl, mix some flour and sugar with water to dissolve if it's too salty, and also to thicken the sauce. If you want, you can add some oyster sauce and soy sauce.