Pork Jowl in Amoy Sauce for Spicy Eggplant (Sacue for Spicy Egg Plant Gold Label DSS Pure Black Sesame Oil) (1)

Braised Bean Curd with Mushrooms

Ingredients :

Fresh Shiitake mushrooms 70g, straw mushrooms 70g, white crab mushrooms 140g, ginger 4 slices, garlic slices 8 pcs, 1 stalk spring onion (sectioned), Tofu 210g

Seasoning :

Amoy Genuine Oyster Sauce 2 tbsp, water 3 tbsp

Method :

  1. Trim off the stems of fresh Shiitake mushrooms. Rinse and squeeze out water. Trim off the stems of white crab mushrooms and rinse.
  2. Cut off the stems of straw mushrooms with knife. Make a cross at the bottom of the stems to make them absorb the flavour better. Rinse and set aside.
  3. Boil 2 cups of water with 2 pieces of ginger. Add straw mushrooms in boiling water and cook for 2 mins. Add white crab mushrooms and cook for 1 min further. Drain and rinse. Set aside.
  4. Cut bean curds into 8 pieces. Place them in the heated oil and semi-deep fry over high heat until golden brown. Drain off oil and dish up.
  5. Sauté 2 slices of ginger and garlic slices. Add mushrooms and stir fry. Add seasoning and bring to a boil. Add bean curds. Stir fry until the sauce reduces. Add spring onion and mix well.
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