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|
Seasoning: 3 tablespoons curry oil |
| Healing Effect |
Appeitizing and stimulating, helps absorption.
| Method |
1. Slice soaked dried squid. Drain and rinse under cold running water to make it swollen. Cut the onion into triangular.
2. Wipe the wrapped beancurd dry. Heat the wok. Pour in oil. Put in the wrapped beancurd. Shallow-fry one side until golden then shallow-fry the other side. Scoop out.
3. Saute the onion until fragrant. Saute the mashed garlic until fragrant. Pour in the stock. Bring to the boil. Turn to low heat. Add in the curry oil and salt. Then return the beancurd.
4. Scald the squid in hot water for a while. Then put it in the curry and cook for 3 minutes. Dish.
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