1 person made this
About this recipe:
This is a chinese stew with mushrooms and vegetables. It is usually eaten with rice or porridge.
1 tbsp oil
1 tbsp sesame oil
7 cloves garlic, flattened
50g dried black fungus, soaked until soft, cut into smaller chunks
1 packet dried beancurd skins, soaked until soft, cut into slices
8 dried mushrooms, soaked until soft, cut into halves
2 dried scallop, soaked until soft
1 carrot, sliced
1 head white cabbage, cut into thick strips
1 can fried gluten
500ml cold water
100g tang hoon, soaked until soft
- Add 1 tbsp each of cooking oil and sesame oil into the claypot. Add garlic, black fungus, beancurd skins, mushroom, scallop, carrot and salt. Fry for 3-4 minutes under medium heat.
- Add in the white cabbage and fried gluten. Pour in enough cold water to cover the ingredients. Wait for water to boil.
- Once the water starts to boil, add the tang hoon and boil for another 45 minutes under small heat. Serve.
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