Easiest Way to Cook Perfect Zhai Choy with Fermented Red Beancurd

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Good Evening every body, at this time you get present recipe Zhai Choy with Fermented Red Beancurd with 17 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 10 stages of easy cooking Zhai Choy with Fermented Red Beancurd.

Ingredients all Zhai Choy with Fermented Red Beancurd

1. Prepare : Sauce.

2. Prepare 2 : Fermented Red beancurd cubes (Lam Yu).

3. Needed : Corn flour.

4. Prepare : Sugar.

5. Prepare : Water (from soaking the mushrooms).

6. Needed : Soy sauce.

7. Needed : Oyster sauce.

8. Needed : Vegetables.

9. Needed : Small black fungus.

10. Prepare 1/2 : Napa cabbage head.

11. Needed : Shiitake mushrooms.

12. Prepare Glass : noodles.

13. Prepare : Lily buds.

14. Needed 2 : Shallots.

15. Prepare 2 : in size ginger.

16. Prepare 6 cloves : garlic.

17. Prepare 6 : fried beancurd sheets.

If all ingredients Zhai Choy with Fermented Red Beancurd it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Zhai Choy with Fermented Red Beancurd

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

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..

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

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

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

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..

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..

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

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..

10. Add some mushroom water just enough to cover to simmer until cabbage is soft..

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