Recipe of Favorite Zhai Choy with Fermented Red Beancurd

Hey everyone, it's Drew, welcome to my recipe page. Today, we're going to prepare a special dish, How to Make Ultimate Zhai Choy with Fermented Red Beancurd. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Zhai Choy with Fermented Red Beancurd, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zhai Choy with Fermented Red Beancurd delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Zhai Choy with Fermented Red Beancurd is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Zhai Choy with Fermented Red Beancurd estimated approx 1 hr 15 min.

To get started with this recipe, we must prepare a few components. You can cook Zhai Choy with Fermented Red Beancurd using 17 ingredients and 10 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Zhai Choy with Fermented Red Beancurd:

1. Sauce
2. 2 Fermented Red beancurd cubes (Lam Yu)
3. Corn flour
4. Sugar
5. Water (from soaking the mushrooms)
6. Soy sauce
7. Oyster sauce
8. Vegetables
9. Small black fungus
10. 1/2 Napa cabbage head
11. Shiitake mushrooms
12. Glass noodles
13. Lily buds
14. 2 Shallots
15. 2 in size ginger
16. 6 cloves garlic
17. 6 fried beancurd sheets

Steps to make to make Zhai Choy with Fermented Red Beancurd

1. Wash, then soak shiitake mushrooms in water for 3 hrs. Do the same for glass noodles, fungus and lily buds separately until soft.
2. Cut off the hard stems from the lily buds, then tie them in knots. Wash the black fungus, cut off the hard stems and cut into 2in pieces.
3. Mince the garlic, thinly slice shallots, cut ginger into chunks and smash it.
4. Slice the shiitake mushrooms, cut the beancurd sheets into half. If mushroom water is clean, keep for later.
5. After washing the Napa cabbage, half the big leaves and cut them into 2 - 3in pieces.
6. Fry mushrooms with a pinch of garlic and shallots. Set aside. Repeat the same for lily buds, black fungus, and beancurd sheets. For black fungus, Sprinkle a bit of sugar.
7. Once above ingredients are fried and set aside, fry the garlic, shallots and ginger until it smells nice. Then add the fermented beancurd. Mash the beancurd in the work.
8. Then add the fried ingredients back into the wok. After frying for a few minutes, add the Napa cabbage.
9. Taste to see if it's OK. In a bowl, mix some flour and sugar with water to dissolve if it's too salty, and also to thicken the sauce. If you want, you can add some oyster sauce and soy sauce.
10. Add some mushroom water just enough to cover to simmer until cabbage is soft.

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