Steamed Beancurd with Vegetables

Steamed Bean Curd with Vegetables

Ingredients:

Beancurd 4 piece Fresh Green Vegtable 225g

Carrot 1/4 Fresh Mushrooms 6

Bamboo Shoot 75g

Sauce Ingredients:

Salt 1/2 tsp Sesame Oil Dash

Sugar 1/2 tsp Stock 3/4 cup

Light Soya Sauce 2 tsps Pepper Dash

Method:

1. Cut beancurd sideways, cut carrot into thin slices and cut fresh mushroom sideways. Put the bamboo shoot into slices and scald in boiling water.

2. Piece by piece, line the ingredients in the order of beancurd, carrot, fresh mushroom and bamboo shoot on a plate. Steam for 6 to 7 mins in a wok. Take out the plate and drain the juice for later use.

3. Heat the sauce ingredients in a wok and add the juice. Thicken the sauce with cornflour mixture.

4. Line the scalded green vegetable on two sides and pour the sauce over the beancurd.

Gist:

1. Soaking the beancurd in water for 30 mins before cook can make it taste much softer.

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Ingredients:
Beancurd	4 piece	Fresh Green Vegtable	225g
Carrot	1/4	Fresh Mushrooms	6
Bamboo Shoot	75g

Sauce Ingredients:
Salt	1/2 tsp	Sesame Oil	Dash
Sugar	1/2 tsp	Stock	3/4 cup
Light Soya Sauce	2 tsps	Pepper	Dash

Method:
1.	Cut beancurd sideways, cut carrot into thin slices and cut fresh mushroom sideways. Put the bamboo shoot into slices and scald in boiling water.
2.	Piece by piece, line the ingredients in the order of beancurd, carrot, fresh mushroom and bamboo shoot on a plate. Steam for 6 to 7 mins in a wok. Take out the plate and drain the juice for later use.
3.	Heat the sauce ingredients in a wok and add the juice. Thicken the sauce with cornflour mixture.
4.	Line the scalded green vegetable on two sides and pour the sauce over the beancurd.

Gist:
1.	Soaking the beancurd in water for 30 mins before cook can make it taste much softer.