6 oz. Bean curd.
3 oz. Dried squid 1 cup cooking oil 1 tomato, cubed.
6 dried mushrooms soaked in hot water and cubed when soft 1 tbsp. Each minced scallion and ginger 1 tbsp.
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1 tbsp. Sherry.
1 tbsp. Soy sauce A pinch of sugar 1/2 cup broth.
2 tbsp. Cornstarch mixed with water.
1 tsp. Vinegar.
Salt to taste To Prepare:
1. Cut the bean curd into cubes, then parboil.
2- Remove the squid from the bone. Broil it in the oven until soft, then roll it up tightly and cut into shreds. Soak it in boiling water for ten minutes and rinse with clear water.
3. Heat the oil over a high flame. Fry the squid and put it aside for later use.
4. Heat 2 tbsp. Oil over a high flame. Stir-fry the tomato, mushrooms, fresh scallion, ginger and peas for about 2 minutes. Add the sherry, soy sauce, salt, sugar, bean curd and broth. Simmer for 3 minutes, add the cornstarch mixture. Bring to a boil, add the squid. Stir-fry for another minute. Sprinkle with vinegar and serve.