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Bagongshan Bean Curd


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

preparation:
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

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