All About Foods Court

Materials for 4 persons
Hard Bean Curd 5 pcs

Batter
Corn Flour 1/4 cup
Plain Flour 1/2 cup
Water 1/2 cup

Sauce for each person
Sugar 1

Steps
1) Wash bean curd, wipe dry and slice each into 4 small pieces (square or triangle)
2) Sprinkle 1 tbsp of pepper salt onto bean curd surfaces, marinate for 60 minutes
3) Mix batter, heat wok with plenty oil until oil is fully boiled
4) Coat bean curd with batter, deep fry until turn to golden, drain up
5) Heat wok again with 2 tbsp of oil, add in red pepper and garlic
6) Add in deep fried bean curd, stir fry fast, sprinkle 2 tbsp of pepper salt
7) Stir fry fast and mix well, dish up, serve with sauce

Remark
tbsp - table spoon
To ensure a good result of deep frying the bean curd
~ heat the empty wok until haze rises
~ add in oil and then deep fry the bean curd after oil is fully boil
~ keep on high heat when deep frying the bean curd

Materials
Beancurd 2 pcs
Small Green Peppers 6-8 tbsp
Egg 1 pc
Carrot 40 g
Dry Black Mushrooms 3 pcs
Dry Small Shrimps 1 tbsp
Chicken Stock 2 tbsp

Sauce
Light Soy Sauce 3 tbsp
Salt 1 tbsp
Pepper Powder some
Sesame Oil some

Steps
1) Soak the black mushrooms, remove stalks, soak the dry shrimps also
2) Steam the black mushrooms and dry shrimps until cooked
3) Mince mushrooms and the carrot
4) Whisk the beancurd together with egg , mushrooms and dry shrimps
5) Add sauce and chicken stock, stir and mix well with 3 tbsp of cornflour
6) Remove the stalks and seeds of green peppers, cut into 2 halves
7) Sprinkle dash of cornflour on pepper, stuff the doufu on and daub it flat
8) Heat wok with 10 tbsp of oil in low heat
9) Put the stuffed green pepper by doufu "face-down"
10) Turn over the green pepper after doufu change into golden, fry for a while
11) Dish up, sprinkle light soy sauce and sesame oil on the green pepper, serve

Remark
tbsp - table spoon
Very good to enjoy this food with cool bear.......cheers !!

Materials Serving 4-6 persons Serving 4-6 persons

Beancurd 3 pcs
Water 1 liter
Chicken Meat 120 g
Dry Black Mushrooms 3 pcs
Chinese Ham 1 small slice
Green Pea 2 tbsp
Shells Moved Peanut 2 tbsp

Potage Solutioning
Salt 2 tbsp
Egg 1 pc
Oil 1 tbsp
Cornflour 2 tbsp
Salt 2 tbsp
Egg 1 pc
Oil 1 tbsp
Cornflour 2 tbsp

Steps
1) Boil chicken in 1 liter of hot water for 5 minutes
2) Take out and shred, soup for use
3) Soak dry black mushroom and China ham, wipe out water, then shred
4) Whisk the doufu, then add potage and mix it well
5) Boil doufu with 500ml of chicken soup and mix well
6) Heat other 500ml of chicken soup in wok, add shredded black mushroom
7) Add mixed doufu, peanut and shredded China ham, stir mix until soup boiled
8) Add pea while potage is boiled again, then add pea, serve

Remark
tbsp - table spoon
Potage is served better with some pepper