How to Cook Appetizing Vegetarian Beancurd

Vegetarian Beancurd. Jai - Vegetarian Bean Curd Spring Rolls "Jai" is the Chinese word for vegetarian food. Jai is eaten on special holidays and you'll usually find the best jai dishes at Buddhist temples, which usually have accompanying cafeterias. This particular recipe is unique because it's not like the typical crispy skin spring rolls.

In Chinese cooking, a small amount of fermented bean curd is used to add flavor to everything from rice and congee to vegetable stir-fries and braised dishes. Stuffed Tofu puffs - Vegetables with sauce stuffed in dry tofu and roasted. A delicious crunchy bit - vegetarian and vegan diet. You can have Vegetarian Beancurd using 11 ingredients and 2 steps. Here is how you cook it.

Ingredients of Vegetarian Beancurd

1. Prepare 1 of Firm beancurd.
2. Prepare of Dried lily flower(soak).
3. You need 5 pcs of Black fungus(soak).
4. You need 2 of dried mushroom (soak).
5. Prepare Slices of ginger.
6. You need of Spring onion.
7. It's 1 tbsp of dark soy sauce.
8. You need 1 tsp of soy sauce.
9. Prepare 1 of little sugar.
10. Prepare of Sesame oil.
11. It's of Red dates.

Then drain, cut them into bite-size pieces, and use like you would meat or tofu. The flavor of beancurd sticks is fairly mild, so they take on the flavors that you cook them in. Since you are already here then chances are that you are looking for the Daily Themed Crossword Solutions. Look no further because you will find whatever you are looking for in here.

Vegetarian Beancurd step by step

1. Cut bean curd into small pieces, deep fry in oil. Set aside.
2. Stir fry ginger and garlic until fragnant. Add mushroom stir fry until it turns brown. Add all ings,including the sauce. Cook for a while until ings have absorbed the flavours and the sauce thickened. Add spring onion then dish up..

It comes in a number of different forms that are commonly used in Chinese, Japanese, Korean, and Southeast Asian cuisine. Bean curd can be enjoyed uncooked or fried, steamed, baked, grilled, stewed, or stir-fried. Trim off thick or uneven edges, and square circles. Mist surface lightly with water to soften, if necessary. Cut sheets in half, and stack.