Tuesday, October 26, 2010

Braised Beancurd Skin with Mushrooms

Cooking tips:
Save a portion of your stew gravy or braised sauce for another dish later or simply toss it with noodles for a quick & yummy lunch.  Not only that you stretch your dollar in this way, you also speed up the cooking process for the subsequent dish.  Do remember to reserve the gravy/sauce first.  Do not keep the leftover gravy in the dish after meals.

1.5 cup stew gravy or braised sauce (I use the gravy from my beef stew for this dish)
10 square pieces of beancurd skin (百页豆腐)each measured approx. 8cm x 8cm
8 Shitake mushrooms (sliced)
1/2 packet Shimeji mushrooms
1/2 red chilli, remove seeds
1 tbsp black vinegar

1) Cut the beancurd skin into 1cm slices.
2) Boil gravy and 100ml water in a pot.
3) Add beancurd skin, mushrooms, chilli and simmer for 25 minutes over low heat or until beancurd skin is soft.
4) Add black vinegar, soya sauce or salt, to taste.

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