The Mountain Dou Fu of Bagong is a dish with a smooth texture and pure white color. It is stir-fried in pork lard with bamboo shoots and mushrooms, covered with a delicious soy sauce and chopped scallions. A recipe full of flavors and aromas that will undoubtedly delight your palate.
The Mountain Dou Fu of Bagong is an exquisite dish that perfectly combines flavors and textures.
It is essential to boil the Dou Fu before frying it, which guarantees a soft and delicious consistency.
When sautéing the shrimp with bamboo shoots and mushrooms, a mixture of aromas is achieved that will delight the palate of those who try it.
Mountain Dou Fu of Bagong
Ingredients
250 grams of Bagong Dou Fu
25 grams of Cooked bamboo shoot
25 grams of Mushroom
10 grams of Shelled shrimp
5 grams of Scallion
2 grams of Salt
50 grams of Soy sauce
100 grams of Green soybeans
50 grams of Flour
50 grams of Pork lard
500 grams of Sesame oil
Preparation
Step 1 : To prepare this dish, first cut the Dou Fu into approximately 2 cm square pieces.
Step 2 : Then, boil the Dou Fu in a wok with cold water and strain.
Step 3 : Next, slice the bamboo shoots into strips and dissolve the cornstarch in a little water to obtain a very diluted paste.
Step 4 : In the same wok, heat the sesame oil and immerse the Dou Fu in the flour slurry then fry until it turns golden.
Step 5 : Subsequently, heat the wok and add the pork lard.
Step 6 : Sauté the shrimp with bamboo shoots and mushrooms, then add the scallions and Dou Fu.
Step 7 : Next, add soy sauce and salt to taste.
Step 8 : Finally, incorporate the remaining flour or cornstarch to give the sauce more consistency.
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