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Anhui Dishes

    Bagongshan Bean Curd
    Bagongshan Bean Curd
    click to see closer

      Materials:
      250g Bagongshan bean curd
      25g cooked bamboo shoots
      50g soaked black fungus
      10g shrimp roe

      Preparations:
    1. Cube the bean curd, put in cold water and boil, remove and drain off the water.
    2. Slice the bamboo shoots.Coat the bean curd with cornstarch paste and deep-fry in 50% heated oil until golden.
    3. Saute shrimp roe, bamboo shoots and black fungus in 50% heated oil, add bean curd, condiments and water, thicken with cornstarch and toss a few times.


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