Fried Beadcurd With Beansprouts Carrots Cucumber |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
All times favourite organic dish! Ingredients:
- 2 pieces of beancurd |
- 1 carrot (of average size), sliced. |
- 1 cucumber (of average size), sliced. |
- 2 handfuls of beansprouts (costs me 20cts from wet market), boiled. |
- 2 tablespoons of plum sauce, mixed with 1 tablespoon of drinking water. |
- cooking oil |
Directions:
1. - Heat the wok with cooking oil, amount of cooking oil enough to cover 3/4 of the beancurd.
2. - Add in the beancurd once the oil is heated.
3. - Remove the beancurd from the wok once it turns brownish and crispy.
4. - Slice each beancurd into four, like the shape of a blossomed flower.
5. - Stuff the carrot, cucumber and beansprouts on the opening of the beancurd.
6. - Finally, pour the plum sauce over the vege mixture (carrot + cucumber + beansprouts) and its ready to be served.
7. Notes: For the plum sauce, you do not have to mix with drinking water if you like it thick.
|
|