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Bean Curd in Casserole

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150g soft bean curds
50g carrots
100g vegetable hearts
fuzhu (dried bean milk cream in tight rolls)
100g fensi (vermicelli made from bean starch, etc.)

  • Scald and cut the bean curds into chunks, put in a bowl and pour hot water over them.
  • Drain off the hot water and repead.
  • Drain again and set aside.
  • Soak until soft the fensi and fuzhu, cut the carrots into strips.
  • Put the fensi, fuzhu and the carrot strips into a casserole, add the bean curds, pour in clear chicken soup, add condiments, bring to the boil, simmer, when flavored sprinkle with sesame oil.

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