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Your IP: 54.224.197.251
Server Time: 2017-10-18 19:01:35

Stir Fry Doufu With Mixed Colourful Peppers

 

Putonghua : ci cai dong suen dou fu


 

Ingredients
Hard Doufu  1 pc           Canned Bamboo Shoot  100g         Red Pepper  1/2 pc          Green Pepper 1 pc
Dry Black Fungus  10 pcs         Ginger  2 slices

Sauce
Dark Soy Sauce  1/2 tbsp             Salt  1 tbsp             Sugar  1 tbsp        
Pepper Bean Paste  1 tbsp          Cornflour  1 tbsp          Water  2 tbsp

Steps
1) Soak dry black fungus by cool water, remove hard stalks after turn soft
2) Wash peppers and bamboo shoot, chop pepper into pieces, slice bamboo shoot
3) Slice doufu into 8-10mm thickness, wrap dry by paper, then deep fry by hot oil
4) Drain dry doufu after coating colour turn into golden, dish up
5) Heat wok in high heat with 2 tbsp of oil, add in ginger, stir fry for awhile
6) Add in chopped pepper, stir fry for 1 minutes, then pour in bamboo shoot
7) Stir fry for 1 minute, add in black fungus, stir fry more 2 minutes and mix ingredients well
8) Add in doufu, then the sauce, stir fry for 2 minutes until sauce sticky, dish up for serve


Remarks
tbsp - table spoon
Yellow pepper can be added in, more colourful
If you like spicy hot, red pepper can be replaced by red chilli 

 

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