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EnglishIngredients:
$16.79
99 Ranch Black Fungus
Qt 1
20% off
$15.19
$18.99
99 Ranch Black Fungus
Qt 1
$2.59
Asn/Tas Young Baby Corn-Small
Qt 1
$3.99
PRB FERMENTED BEAN CURD
Qt 1
$3.99
PRB CHILI FERMENTED BEAN CURD
Qt 1
Directions:
- Dried shitake mushroom 3-4 pieces
- Dried lily flower 1/4 cup
- Wood ear fungus (or black fungus) 1/8 cup
- Mung bean vermicelli 1/2 oz
- Bean curd sheet 1 sheet
- Cabbage 1/2 cup
- Bamboo shoots 1/4 cup
- Carrot 1 piece
- Baby sweet corn 1/4 cup
- Fatt choy (black moss) 2 tsp
- Sugar 2 tbsp
- White fermented bean curd 1/2 cup
- Tie knots in lily flowers, then cut the carrots, bamboo shoots, mushrooms and cabbage.
- Soak dry ingredients (lily flowers, wood ear fungus, shiitake mushrooms, black moss) until soft. Reserve mushroom water.
- Cut the bean curd sheet into smaller pieces, deep-fry for 15-20 seconds, then drain.
- Heat 2 tablespoons of vegetable oil in a wok and stir-fry the cabbage until slightly softened.
- Add shiitake mushrooms, lily flowers, wood ear fungus, black moss, carrots, fermented bean curd, sugar, mushroom soaking water, and extra water. Braise for 2 minutes.
- Break the fried bean curd into smaller pieces and lay them on top.
- Place mung bean vermicelli over the bean curd, cover, and braise for 5 minutes until soft, adding water if needed.
- Add bamboo shoots and baby sweet corn. Continue braising until the vegetables are tender and the sauce thickens.
- Mix everything well and serve!
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