Make use of Canadian non-GMO soyabean
Made in Hong Kong
Fried Shaped Bean Curd,
Wrapped bean curd 170g, cooked black mushrooms 3 pcs, minced dace 150g, dried shrimps 2 tbsp, beaten egg 2 tbsp, diced spring onion, cooked Chinese flowering cabbage (choy sum) 4 stalks, ginger slice 2 pcs, minced garlic 2 tsp
Amoy Delicious Light Soy Sauce 1-1/2 tsp, sugar 1/10 tsp, white pepper, corn starch 1-1/2 tbsp, Amoy Blended Sesame Oil 1/2 tsp
Amoy Delicious Light Soy Sauce 1 tbsp, Amoy Premium Oyster Sauce 1 tsp, sugar 1/2 tsp, water 8 tbsp, corn starch 3/4 tsp, Amoy Blended Sesame Oil 1 tsp
*Amoy Thai Sweet Chili Sauce can be used as a dip
1.Finely dice cooked black mushrooms. Soak dried shrimps until soft and cut them into fine dice.
2. Cut bean curd into 8 pieces. Leave them aside for 2 mins. Drain well. Mix bean curd with minced dace, black mushrooms, dried shrimps, spring onion, egg and marinade.
3. Heat the pan with oil. Shape bean curd mixture with greased stainless steel spoon and then slide mixture off into oil. Semi deep fry bean curd over medium heat until golden brown. Drain and set aside.
4. Sauté ginger and garlic. Add seasoning and bring to boil. Add shaped bean curd and stir well. Place shaped bean curd on plate with cooked cabbage at the side as garnish.
Close the lid tightly and keep refrigerated
Water, Soyabeans, Salt, Wheat Flour, Sugar, Flavour Enhancer (E621, E631 & E627), Colour (Plain Caramel), Preservative (E202)
Available in Selected Areas
City Food Drive 2019