My first go at this. The idea was to make three vegetarian dishes with different flavours and textures. It ended up ok, but the flavour balance could be better...
Dried Beancurd and Ginkgo Nuts Dessert (白果腐竹雞蛋薏米糖水)
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Warm and nourishing, this traditional *Dried Beancurd and Ginkgo Nuts
Dessert* is a comforting classic in Cantonese home cooking. Featuring
tender barley...
5 days ago
Cannot imagine that you can cook so many dishes. You have done really well for first attempts. What other ingredients are cooked with the cucumber, dried tofu or fish cake? What else are in the soup apart from Mushroom?
ReplyDeleteThe mushrooms were braised with dried tofu skins for about half an hour, and the zucchini was stir-fried with five-spice tofu.
ReplyDeleteBoth tofu, but very different flavours and textures. I really liked the stir-fry but the mushroom dish needs a bit more balancing to get the flavour right.