Ingredients:
4 slices Vincent soy beancurd
5 g Basil
1 egg
2 mushrooms
Some sesame oil
1 chili
15 g minced ginger
1 tablespoon corn starch water
2 pieces seaweed
Seasoning:
0.5 tsp white sugar
1 tablespoon chili sauce
1 tablespoon soy sauce
1 tablespoon ketchup
0.5 tsp white pepper
Cooking Instructions:
1. Spread out two pieces of beancurd and fold them into one, wrap with a piece of seaweed on the outer layer, cut the surface with a knife, and coat with egg liquid evenly and set aside.
2. Add oil to the wok, fry the beancurd until both sides are golden brown, then set aside.
3. Add oil to the pot, sauté the minced ginger and chili until fragrant, add fresh mushroom slices, seasonings and a little water and bring to a boil. Add the basil and sesame oil and cook evenly. Thicken and pour over beancurd.
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