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Appetizing Mashed Chicken Soup
Serving for 4
Ingredients:
50 g dark fungus (wood ear)
50 g shitake mushroom
50 g carrot
30 g Chinese celery
1 dried beancurd sheet
Seasonings:
1 teaspoon salt
Method:
1. Wash and shred al lingredients, except beancurd sheet, to make a flat rectangle parcel.
2. Heat wok with oil. Fry the beancurd parcel at low heat unil golden brown.
3. Cut into bit-size pieces and serve with Lea and Perrins sauce.
Tips:
1. Soak beancurd sheet before wrapping.
2. Place beancurd parcel at a cool, dry place before frying, so it will be crispier.
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