Ingredient
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A handful of golden mushroom |
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A bean curd skin |
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The onion in moderation |
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Two clove of garlic |
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One tablespoon light soy sauce |
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1/2 teaspoon dark soy sauce. |
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1 tablespoon oyster sauce |
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Sugar in moderation |
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salt in moderation |
Steps
| 1 |
1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon oyster sauce, sugar and salt, 1/2 bowl water, mix well. |
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| 2 |
Wash and cut the needle mushroom, remove the head and tear. Cut the tofu skin into small strips. Take a pinch of needle mushroom and wrap it in the tofu skin. . |
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| 3 |
Saute minced garlic in hot oil in wok. Add tofu rolls and fry over low heat until golden on both sides. Pour in the sauce, bring to a boil, then add water starch, the fire to boil the soup dry. . |
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| 4 |
Sprinkle scallions before cooking. |
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Notice
When securing the mushroom and bean skins with a toothpick, make sure that they are well secured or they will spread easily.