|
|
Beancurd Casserole
|
Delicious beancurd casserole with mixed beansprout, carrots and mushroom.
|
Ingredients:
2 cakes fresh beancurd
1 carrot
1 sweet corn
8 baby corn
5 ounces bean sprout
5 dried black mushroom
Seasoning:
200 c.c chicken stock
400 c.c water
1 teaspoon each pepper, sesame oil, vinegar and salt
Instructions:
1. Soak the mushrooms in water to soften.
2. Pare and cube the carrot. Section the corn. Cube the beancurd. Put all ingredients ( except the bean sprouts) in a pan. Add the chicken stock, salt, pepper and water.
3. Bring to a boil over medium heat. Simmer over low heat. Add the bean sprouts. Cook for 2 minutes and turn off the heat. Sprinkle with sesame oil and vinegar.
|
|
|
|
Home
