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Braised fresh beancurd skin/Tau Pau with black beans ~ 黑豆焖腐竹云耳

 


I'm a fan of beancurd skin be it fresh or deepfried.   Bought this from the wet market where it is available at the stall selling beancurds and soy products of all sorts.   I didn't deep fry this as recommended by the seller, just panfried till it's crispy and as it's bland on its own, so had to cook this in a sauce to let it infuse into the beancurd skin.  You can also cook this with a sweet and sour sauce whereby it will taste better if it's deepfried.



Braised fresh beancurd skin/Tau Pau with black beans   ~    黑豆焖腐竹云耳

Ingredients

  • 6 pieces fresh beancurd skin
  • 20 dried cloud ears
  • 2 tsp black beans
  • 1 tsp oyster sauce
  • 1/4 tsp sugar
  • 3 cloves garlic, chopped
  • Broccoli
  • 1.1/2 tsp cornflour +  1 Tbsp water
Method
  1. Soak the cloud ears till soft, snip off the hard part of the fungus.
  2. Pan fry the beancurd skin till crispy.  Dish out and set aside.
  3. Saute the garlic till fragrant, add in the black beans, followed by the cloud ears.  Stir-fry.
  4. Add in some water and oyster sauce to cook the cloud ears, let it simmer.
  5. Add in the crispy beancurd skin, sugar, and more water as the beancurd skin is very water absorbent.
  6. Add in the broccoli, fine tune to taste and add in the cornflour thickening.
  7. Dish out and serve.


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