Steps to Make Speedy Zhai Choy with Fermented Red Beancurd

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, zhai choy with fermented red beancurd. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Zhai Choy with Fermented Red Beancurd is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Zhai Choy with Fermented Red Beancurd is something which I’ve loved my entire life.

The core taste of this dish comes from the fermented tofu which is also known as red fermented bean curd or 'hong fu ru' (紅腐乳). This fermented bean curd variation is made with red yeast rice which contributes a unique flavour. Therefore, it cannot be easily substituted. This vegetarian dish will not be the same without the fermented tofu.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook zhai choy with fermented red beancurd using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Zhai Choy with Fermented Red Beancurd:

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

Add mashed red fermented bean curd and fry till aromatic. Add the black fungus, lily buds and mushrooms. Stir fry and mix the ingredients well with the oil and fermented bean curd. Add just enough water to cover.

Steps 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.

Stir fry and mix the ingredients well with the oil and fermented bean curd. Add just enough water to cover. Soak beancurd sheets in another bowl of water. Do the same for glass noodles. Cut off the hard stems from the lily buds, then tie them in knots.

So that is going to wrap this up for this exceptional food zhai choy with fermented red beancurd recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!