Bagongshan Bean Curd

250 gr Bagongshan bean curd
25 gr bamboo shoots
50 gr dried black fungus
10 gr shrimp roe
corn starch

Soak the mushrooms in water. Coor the bamboo for 2 minutes in water and drain. Cut the bean curd in slices and cook them for 1 minute in water.
Cut the bamboo in thin slices and coat the bean curd with corn starch. Heat in a pan the oil and fry the bean curd golden brown. Heat in another pan the oil and fry the roe, the bamboo and the mushrooms for 2 minutes and add the bean curd. Fry for 1 minute more. Add a little water if nessesary

Add comment


who is online

We have 41 guests and no members online


  • and
  • email: dragon(at)
  • website:


  • Articles View Hits 7683093