Wednesday, May 23, 2007

Claypot Braised Mushroom and Beancurd

With this recipe, you can whip up a home cooked meal in minutes or when you are tired. There is not much works at all, just throw in the entire ingredient into a claypot and leave it to cook. By using claypot or corningware, you can transfer it from the fire to the table and reduce lots of washing to be done later. Again, this is an any one can cook recipe, it won't go wrong at all.

Preparation: 5 mins, Cooking time: 20 mins

Ingredients (serves 4)
° 2 firm tofu/beancurd (225g), cut into 4 or 6 sections
° 250ml water
° 4-8 chinese dried mushrooms, soaked
° 1 slice ginger
° 4 red dates (optional)
° 1 star anise
° 3 cloves
° 2cm cinnamon stick
° ½ teaspoon Chinese five spice powder
° 1 teaspoon dark soy sauce
° 1 tablespoon light soy sauce
° ½ teaspoon sesame oil
° 1 teaspoon cooking rice wine (optional)

1. Combine all the ingredients into a claypot and bring to a boil. Simmer for 15-20 minutes. Serves hot.

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