Deep Fried Beancurd With Dry Black Mushrooms

Putonghua : hong xao xiang gu dou fu

Ingrdients
Hard Beancurs  4 pcs             Small Dry Mushrooms  10pcs              Spinach  200 g

Seasoning
Oil 3 tbsp            Sesame Oil  1/4 tbsp         Sugar  1/2 tbsp           Salt  1/2 tbsp 
Light Soy Sauce  1/2 tbsp              Cornflour  1 tbsp

Sauce 1
Water  3 tbsp              Cornflour  1 tbsp

Sauce 2
Light Soy Sauce  2 tbsp          Water 3 tbsp            Oyster Sauce 2 tbsp         Sugar  1/2 tbsp

Steps
1) Cut the beancurd into slices 1 cm thick, scald in boiled water
2) Drain water and dish up beancurd, mix well with 1 tbsp of light soy
3) Soak the black mushrooms until soft, cut the stalks
4) Mix the mushrooms with seasoning , then steam for 15 minutes, drain dry
5) Heat plenty of oil, put the boiled beancurd and deep-fried until it golden
6) When the beancurd become light brown in colour, scoop it and drain oil away
7) Heat 3 tbsp of oil, fry spinach, add a cup of water, 1/2 tbsp of salt
8) Boiled cook for 2 minutes, take out the spinach, lay on the dish
9) Heat 1 tbsp of oil, fry the mushrooms and beancurd, mix well with sauce (2)
10) Stir fry with sauce (1) when the sauce (2) is boiled
11) Sprinkle 1/4 tbsp sesame oil, mix well, then dish up on the boiled spinach

Remark
tbsp – table spoon