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| Product(s) Used for this Recipe |
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Longevity (Braised Beancurd Dumplings) |
| Ingredients |
Beancurd Skin 8-10 pcs
Dace Fish 150g
Minced Pork 80g
Minced Dried Shrimps 1 tsp
Shimeiji Mushroom 200g
Sliced Bamboo Shoots
Shanghai Green Veggie |
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| Cooking Detail |
Seasoning Ingredients:
Salt 1/2 tsp
Sugar 1 tsp
Corn Flour 2 tsp
Sesame Oil
1 Egg white
Sauce:
Oyster Sauce 1 tsp
Dark Soy Sauce 1/2 tsp
100ml Swanson 97% Fat Free Clear Chicken Broth
Water 150ml
Sugar 1/2 tsp
Cornflour 2 tsp (mix with water, for thickening) |
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| Methods |
1. Bring Shimeiji mushrooms, bamboo shoots and Shanghai green veggies to a rapid boil with Swanson 97% Fat Free Clear Chicken Broth. Drain with cold water.
2. Add seasoning ingredients into dace fish, minced pork and dried shrimp, stir clockwise to thicken into paste. Wrap paste into beancurd skin.
3. Bring seasoning sauce to a boil, add in the beancurd dumplings. Boil over medium high heat. Thicken with corn flour mixture. Add Shimeiji Mushrooms, bamboo shoots and Shanghai green veggie. Ready to serve. |
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