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Bean Curd with Mushrooms

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200g South-style bean curd
75g soaked dried mushrooms
10g green soybeans

  • Dice the curd bean. Boil the green soybeans.
  • Wash the dried mushroom.
  • Put the diced bean curd into 60% heated oil and fry both sides till golden, add soy sauce, cooking wine, sugar, MSG and soup-stock, simmer until the flavor penetrates, thicken with cornstarch and transfer to a plate.
  • Leave a little oil in the wok, saute the mushrooms and green soybeans, add cooking wine, MSG, salt and fresh soup-stock, when the flavor penetrates thicken with cornstarch, drop in a little sesame oil and transfer to the middle of the bean curd.

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