Braised Bean sheet with Lotus and Preserved Bean Curd

Braised Bean sheet with Lotus and Preserved Bean Curd



  • 2 fresh bean sheet (deep fried, cut into bite size)
  • A handful of peanuts (Wash and soaked overnight), alternative use canned peanuts
  • 1 small lotus subsection (peeled and sliced thinly)
  • 1 Package fried bean stick
  • 2 tbsp. cooking oil
  • I canned mushroom (big can-425g)
  • 3 slice ginger
  • 2 star anise
  • 1 small piece of cinnamon
  • 3 cups water


  • 2 tbsp. preserved bean curd
  • 2 tbsp. mushroom sauce
  • 1 tbsp. sugar

  • 2 片豆包(炸油切方块状)
  • 花生一抓(炸洗净浸泡隔夜)或一小罐花生罐头
  • 莲藕一小节(去皮,切片薄片)
  • 1包炸腐竹
  • 2汤匙食油
  • 1罐蘑菇 (大罐-425克)
  • 3 片姜
  • 2粒八角
  • 1小片玉桂皮
  •  3杯水






Clock wise>Ingredients: Lotus, Peanut, Mushroom, Cinnamon, Star Anise, Mushroom Sauce, Ginger, Preserved Bean Curd. Sugar (not in the photo)

Right: Fried Bean sheet; Left: Fried Bean Stick

Cooking Directions:

1) Heat pot, heat 2 tablespoons oil, follows by ginger, cinnamon and star anise. Sear until fragrant.

2) Add all ingredients (except fried bean stick) follow by seasonings (except sugar), mixed and stir fried until fragrant for a minute. Add water and sugar, boil on medium heat. Once boiling, add fried bean stick, mixed well. Turn the heat to low, simmer until the peanuts and lotus turn soft about 45 minutes.


1) 烧锅,热2汤匙油,下姜、玉桂及八角爆香。

2)下所有材料(除了炸腐竹),加入调味(除了糖),拌炒片刻爆香,加入水和糖煮沸,加入炸腐竹,转小火焖至花生莲藕软, 大概45分钟。




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