Doufu and Shrimp Roe in Tea

Putonghua : cha xiang xia zi dou fu

Ingredients
Oolong Tea Leaves  2 tbsp             Hard Beancurd  2 pcs            Dry Shrimp Roe  1 tbsp

Seasoning
Light Soy Sauce  1 tbsp            Salt  1/2 tbsp              Sugar  1/3 tbsp              Oyster Sauces  1 tbsp
Dense Oolong Tea 3 tbsp             Cornflour 1 tbsp

Steps
1) Put Oolong tea leaves into a small glass then washed by boiled water
2) Add boiled water to make tea, save 3 tbsp of tea for seasoning
3) Boil some water with a small pot, turn off fire
4) Put beancurd into hot water, then add oolong tea with leaves, cover on
5) Soak beancurd for 2 hours, wipe dry, slice into 1 cm thick
6) Deep fry beancurd in hot oil until turn golden, dish up
7) Heat wok, cook seasoning until boil, add to fried beancurd
8) Heat dry shrimp roe 1 minute by pan without oil, sprinkle on beancurd, serve

Remark
tbsp – table spoon
Shrimp Roe can be purchased in Chinese noodle shop or dry seafood shop
It’s better to purchase high-mountain Oolong tea…