Anhui (Hui 徽菜) Dishes Recipes

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Cantonese (Guangdong) (Yue 粵菜) Dishes Recipes

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Anhui (Hui) Dishes 安徽菜譜

Bagongshan Bean Curd (Tofu) 八公山豆腐
Prawns in a "Bird's-Nest" 燕巢鳳尾蝦
Taros with Honey Juice 蜜汁紅芋
Grape-shaped Fish 葡萄魚
Hot Diced Pork 什錦肉丁
Lihongzhang Hotchpotch 李鴻章雜燴
Hashima with Cherries and Orange Slices 櫻橘蛤士蟆
Red-Bayberry-Shaped Meat Balls
Maofeng Smoked Hilsa Herring
Smoked Duck

Bagongshan Bean Curd (Tofu) 八公山豆腐

Materials:
250g Bagongshan bean curd, 25g cooked bamboo shoots, 50g soaked black fungus, 10g shrimp roe.

Preparations:
1- Cube the bean curd, put in cold water and boil, remove and drain off the water.
2- Slice the bamboo shoots.Coat the bean curd with cornstarch paste and deep-fry in 50% heated oil until golden.
3- Saute shrimp roe, bamboo shoots and black fungus in 50% heated oil, add bean curd, condiments and water, thicken with cornstarch and toss a few times.

原料
八公山豆腐250克, 熟筍25克, 水發木二50克, 蝦籽10克

制法
1- 豆腐切塊﹐下冷水鍋中燒開撈起瀝干﹒
2- 筍切片﹐淀粉加水調成糊狀﹒豆腐滾漿﹐下5成熱油中炸至黃金色﹒
3- 蝦籽﹑筍片﹑木耳下5成熱油中煸炒﹐加入豆腐﹑調料和水﹐再放入淀粉漿勾芡﹐炒几下即成﹒ 青豆﹑香菇煸炒后加調料和雞湯燒開勾芡﹐倒入蝦炒均﹐出鍋裝在燕窩內即成﹒