Bean Thread Soup With Curd Recipe
Summary
Difficulty LevelVery EasyHealth IndexAverage
Ingredients
| Bean curd square | 1 , cut into cubes | |
| Oil | 3 Cup (16 tbs) | |
| Cellophane noodles | 3/4 Cup (16 tbs) | |
| Stock | 6 Cup (16 tbs) | |
| Ginger slice | 2 , shredded | |
| Salt | 1 1/4 Teaspoon | |
| 4 dried black mushrooms, soaked and cut in half | ||
| Carrot | 1/2 Cup (16 tbs), cut in to chunks | |
| Zucchini | 1/2 Cup (16 tbs), cut in to chunks | |
| Sesame oil | 1/2 Teaspoon | |
| Pepper white | 1 Pinch | |
Directions
1. Drain bean curd cubes well in a colander; pat dry with paper towel. Deep-fry in 3 cups hot oil over medium-high heat until golden brown and cubes float freely on top. Remove and set aside.
2. Soak cellophane noodles for 20 minutes in warm water.
3. Bring stock to a boil, add ginger, salt, mushrooms and carrot. Cook over medium-high heat for 1-1 1/2 minutes.
4. Add zucchini; cover and simmer for 3 1/2 minutes
2. Soak cellophane noodles for 20 minutes in warm water.
3. Bring stock to a boil, add ginger, salt, mushrooms and carrot. Cook over medium-high heat for 1-1 1/2 minutes.
4. Add zucchini; cover and simmer for 3 1/2 minutes
Chef
