Ingredient and Portion
Vegetarian pancakes 腐乳煎素餅
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Vegetarian need not be balnd and tasteless. Like this pan fried pancake, not only does the ingredients give a combination of different texture, the preserved beancurd also makes this dish very appetizing.
Novice
30 mins
stiff beancurd (or cloth wrapped beancurd) 3pcs
dried lily flowers 1/2tbsp(diced)
balck fungus, soaked soft and diced 1/2tbsp
salted preserved cabbage,diced 1tbsp
water chestnuts, diced 3pcs
cornstarch 4-5tbso
oil for frying
dried lily flowers 1/2tbsp(diced)
balck fungus, soaked soft and diced 1/2tbsp
salted preserved cabbage,diced 1tbsp
water chestnuts, diced 3pcs
cornstarch 4-5tbso
oil for frying
Seasoning
salt 1/4tsp
preserved beancurd 2 pcs
sugar 1/2tsp
chicken powder 1/4tsp (omit if necessary)
sesame oil 1/8tsp
preserved beancurd 2 pcs
sugar 1/2tsp
chicken powder 1/4tsp (omit if necessary)
sesame oil 1/8tsp
Method
Soak excess water from beancurd. Press into very fine pieces.
Mix other ingredients with tofy, and add in cornstarch and seasonings as well. Mix until well combined.
Divide mixture into several equal portions, and pan fry with some oil until both sides are golden in colour
Mix other ingredients with tofy, and add in cornstarch and seasonings as well. Mix until well combined.
Divide mixture into several equal portions, and pan fry with some oil until both sides are golden in colour
Tips
（一）煎炒菜餚時免黐鑊底，要先將白鑊燒熱，然後下冷油一搪，再將油倒去，另外再加油在鑊，始將材料下鑊。
預備時間：15 分鐘
烹煮時間：15 分鐘
預備時間：15 分鐘
烹煮時間：15 分鐘
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