Wednesday, August 19, 2009

Assorted Doufu Potage

Materials Serving 4-6 persons Serving 4-6 persons Beancurd 3 pcs

1 liter Water
120 g Chicken Meat
3 pcs Dry Black Mushrooms
1 small slice Chinese Ham
2 tbsp Green Pea
2 tbsp Shells Moved Peanut


2 tbsp Salt
1 pc Egg
1 tbsp Oil
2 tbsp Cornflour
2 tbsp Salt
1 pc Egg
1 tbsp Oil
2 tbsp Cornflour

1) Boil chicken in 1 liter of hot water for 5 minutes
2) Take out and shred, soup for use
3) Soak dry black mushroom and China ham, wipe out water, then shred
4) Whisk the doufu, then add potage and mix it well
5) Boil doufu with 500ml of chicken soup and mix well
6) Heat other 500ml of chicken soup in wok, add shredded black mushroom
7) Add mixed doufu, peanut and shredded China ham, stir mix until soup boiled
8) Add pea while potage is boiled again, then add pea, serve


tbsp - table spoon
Potage is served better with some pepper

Assorted Doufu

4 pcs Beancurd
1 pc Green Pepper
1 pc Red Pepper
120 g Lean Pork
5 pcs Dry Black Mushrooms


2 tbsp Salt
1 tbsp Cornflour
2 tbsp Light Soy Sauce


1 tbsp Spicy Bean Paste
2 tbsp Chopped Spring Onion
1/2 tbsp Sugar
3 tbsp Cornflour Solution

1) Clean and slice the lean pork, marinate with seasoning

2) Parboil the sliced pork 1/2 minute in hot oil, dish up

3) Remove seeds of green and red pepper, cut into small pieces

4) Soak the dry black mushrooms, shred, cut beancurd into thick slices

5) Heat wok with 2 tbsp of oil, fry both sides into golden by slow heat, dish up

6) Heat same wok with 1 tbsp of oil in high heat, add sauce

7) Add approx. 5 tbsp of water, then fired beancurd, stir and mix well

8) Pour in red and green pepper, stir again, then add sliced pork

9) Stir fry well, cover lid and cook for a while, add cornflour solution, serve


tbsp - table spoon