Recipe of Gordon Ramsay Zhai Choy with Fermented Red Beancurd

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, zhai choy with fermented red beancurd. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Zhai Choy with Fermented Red Beancurd is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Zhai Choy with Fermented Red Beancurd is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have zhai choy with fermented red beancurd using 17 ingredients and 10 steps. Here is how you can achieve that.

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

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

Steps 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.

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