Description Edit

Chilled bean curd with broad bean paste

Ingredients Edit

Sauce 1 Edit

Sauce 2 Edit

Directions Edit

  1. Soak the bean curd by hot boiling water for 2 minutes, drain and leave to cool
  2. Chilled by freezer at least overnight for 12 hours, defrost by clear water
  3. Bean curd is dry and shows some holes, clean and wipe dry, cut into dices
  4. Wash button mushroom, wipe dry, cut each into 2 halves
  5. Heat wok with 2 tbsp of oil, stir fry button mushroom
  6. Add in mash ginger and spring onion, keep stirring fry and mix well
  7. Add in broad bean paste and sauce (1) then keep stirring fry
  8. Add in bean curd dices while sauce is boiled, stir fry until sauce almost dry
  9. Add in sauce (2) and stir fry fast, mix well, dish up and serve

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