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cooking time: 25 minutes
Ingredients
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2 pieces white bean curd
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2 tablespoons oil
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15 grams corn noodles
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113 grams mushrooms
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stock
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salt
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30 grams lily petals
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85 grams spinach
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1/2
teaspoon sugar
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1 teaspoon corn flour
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2 tablespoons cold water
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sesame oil
Method
1. Put the bean curd into boiling oil and
cook for 3 minutes.
2. Remove and cut into fine slices.
3. Immerse corn noodles in boiling oil for 4 minutes.
4. Put mushrooms in an oiled pan, add double the amount of stock
required to cover them. 5.
Cook for 5 minutes and
add salt to taste.
6. Add lily petals, bean curd, corn noodles and spinach and cook for 5
minutes.
7. Sprinkle with sugar and cook for 4 minutes.
8. Dilute corn flour with water, pour in to the pan, blend.
9. Sprinkle with sesame oil, cook for 1 minute and serve.
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