To steam the bean curd with hot shallot oil, first place a block of plain, soft bean curd on a steaming plate.
Prepare and cut all ingredients needed: vegetable oil, sliced shallots, dried prawns and chopped spring onions. Detail of ingredients is in supplies ( snapguide) or visit www.huangkitchen.com
Prepare seasonings for the bean curd: oyster sauce, light soy sauce, dary soy sauce, chicken granules and water. Detail of ingredients is in supplies ( snapguide) or visit www.huangkitchen.com
Mix the ingredients for seasoning in a bowl.
Prepare a steamer. Then steam the bean curd at high heat for 5 minutes. Remove from steamer, pour away excess water and set aside.
While bean curd is steaming, heat up some oil and fry dried shrimps until golden brown in colour.
Drain and set aside.
In the same wok, heat up oil and sauté sliced shallots until fragrant and golden brown.
Pour fried shallots and hot shallot oil over the bean curd.
Heat up the seasoning mixture and bring to a boil.
Pour the hot seasoning mixture over the bean curd. Then top with fried dried shrimps.
And you're done! Garnish with some chopped spring onions and serve immediately with hot steamed rice. AS ALWAYS ... ENJOY!
- 1.0 Soft bean curd ( plain)
- 3.0 Shallots, sliced
- 2.0Tbsp Vegetable oil
- 1.0Tbsp Spring onion, chopped
- 1.0Tbsp Oyster sauce (seasoning)
- 1.0Tbsp Light soy sauce (seasoning)
- 1/2tsp Dark soy sauce (seasoning)
- 100.0ml Water (seasoning)
- 1/2tsp Chicken stock granules (seasoning)