| |
 1) Soak the black mushrooms,
remove stalks, soak the dry shrimps
also
2) Steam the black mushrooms and dry
shrimps until cooked
3) Mince mushrooms and the carrot
4) Whisk the beancurd together with
egg , mushrooms and dry shrimps
5) Add sauce and chicken stock, stir
and mix well with 3 tbsp of cornflour
6) Remove the stalks and seeds of
green peppers, cut into 2 halves
7) Sprinkle dash of cornflour on pepper,
stuff the doufu on and daub it flat
8) Heat wok with 10 tbsp of oil in
low heat
9) Put the stuffed green pepper by
doufu "face-down"
10) Turn over the green pepper after
doufu change into golden, fry for
a while
11) Dish up, sprinkle light soy sauce
and sesame oil on the green pepper,
serve
Remark
tbsp - table spoon
Very good to enjoy this food with
cool bear.......cheers !!
|
