|
Recipe Collections
Tofu Mixed
|
|
Ingredients:
Cheong Fatt Smooth Tofu 2 boxes, tomato 150gm, soaked black fungus 20gm, pisum pea 15gm, ginger 10gm, spring onion 5gm.
Flavoring:
Ground nut oil 10gm, salt 5gm,
chicken stock
powder 2gm, corn flour according to taste, plain soup according to taste.
|
 |
1. |
Tofu cut into small pieces, tomato cut into small pieces, slices the black fungus, rip off the ginger skin and slice it up, spring onion chop into tiny pieces.
|
 |
2. |
Heat up the wok and put in oil, put in the sliced ginger and stir until with aroma, pour in the plain soup. Once the soup boiled, put in the soft tofu together with tomato, black fungus and pisum pea, use lower heat to simmer it.
|
|
3. |
After that add in the spring onion, salt,
chicken stock
powder and corn flour for flavouring. Stir it up and put onto the plate and serve. |
Delicacy Tip:
Cannot use high heat but have to use lower heat when cooking tofu and also with lighter movement.
|
 |
|
|
|
|
|
|
| |
|
