Step-by-Step Guide to Make Homemade Zhai Choy with Fermented Red Beancurd

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, zhai choy with fermented red beancurd. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zhai Choy with Fermented Red Beancurd is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Zhai Choy with Fermented Red Beancurd is something that I have 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 begin with this recipe, we have to prepare a few components. You can cook zhai choy with fermented red beancurd using 17 ingredients and 10 steps. Here is how you cook that.

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

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

Instructions 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’s going to wrap it up for this exceptional food zhai choy with fermented red beancurd recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!