Bagongshan Bean Curd click to see closer Materials: 250g Bagongshan bean curd 25g cooked bamboo shoots 50g soaked black fungus 10g shrimp roe Preparations: Cube the bean curd, put in cold water and boil, remove and drain off the water. Slice the bamboo shoots.Coat the bean curd with cornstarch paste and deep-fry in 50% heated oil until golden. 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.