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 1) Cut the beancurd
into slices 1 cm thick, scald in boiled
water
2) Drain water and dish up beancurd,
mix well with 1 tbsp of light soy
3) Soak the black mushrooms until
soft, cut the stalks
4) Mix the mushrooms with seasoning
, then steam for 15 minutes
5) Heat plenty of oil, put the boiled
beancurd and deep-fried until it
6) When the beancurd become golden
in colour, scoop it and drain oil
away
7) Heat 3 tbsp of oil, fry spinach,
add a cup of water, 1/2 tbsp of salt
8) Cover the lid for 3 minutes, take
out the spinach, lay on the dish
9) Heat 1 tbsp of oil, fry the mushrooms
and beancurd, mix well with sauce
(2)
10) Stir fry with sauce (1) when the
sauce (2) is boiled
11) Sprinkle 1/4 tbsp sesame oil,
mix well, then dish up on the boiled
spinach
Remark
tbsp - table spoon
Beancurd purchased in food-shop
of China-town
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