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.

Ingredients:
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

Method:
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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