Recipe of Any-night-of-the-week Zhai Choy with Fermented Red Beancurd
Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Speedy Zhai Choy with Fermented Red Beancurd. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Zhai Choy with Fermented Red Beancurd, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zhai Choy with Fermented Red Beancurd delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Zhai Choy with Fermented Red Beancurd is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Zhai Choy with Fermented Red Beancurd estimated approx 1 hr 15 min.
To begin with this recipe, we have to prepare a few components. You can have Zhai Choy with Fermented Red Beancurd using 17 ingredients and 10 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Zhai Choy with Fermented Red Beancurd:
- Sauce
- 2 Fermented Red beancurd cubes (Lam Yu)
- Corn flour
- Sugar
- Water (from soaking the mushrooms)
- Soy sauce
- Oyster sauce
- Vegetables
- Small black fungus
- 1/2 Napa cabbage head
- Shiitake mushrooms
- Glass noodles
- Lily buds
- 2 Shallots
- 2 in size ginger
- 6 cloves garlic
- 6 fried beancurd sheets
Steps to make Zhai Choy with Fermented Red Beancurd
- Wash, then soak shiitake mushrooms in water for 3 hrs. Do the same for glass noodles, fungus and lily buds separately until soft.
- Cut off the hard stems from the lily buds, then tie them in knots. Wash the black fungus, cut off the hard stems and cut into 2in pieces.
- Mince the garlic, thinly slice shallots, cut ginger into chunks and smash it.
- Slice the shiitake mushrooms, cut the beancurd sheets into half. If mushroom water is clean, keep for later.
- After washing the Napa cabbage, half the big leaves and cut them into 2 - 3in pieces.
- Fry mushrooms with a pinch of garlic and shallots. Set aside. Repeat the same for lily buds, black fungus, and beancurd sheets. For black fungus, Sprinkle a bit of sugar.
- Once above ingredients are fried and set aside, fry the garlic, shallots and ginger until it smells nice. Then add the fermented beancurd. Mash the beancurd in the work.
- Then add the fried ingredients back into the wok. After frying for a few minutes, add the Napa cabbage.
- Taste to see if it's OK. In a bowl, mix some flour and sugar with water to dissolve if it's too salty, and also to thicken the sauce. If you want, you can add some oyster sauce and soy sauce.
- Add some mushroom water just enough to cover to simmer until cabbage is soft.
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So that's going to wrap this up with this exceptional food Recipe of Super Quick Homemade Zhai Choy with Fermented Red Beancurd. Thanks so much for your time. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!