古法紫菜豆腐衣 紅燒線粉肉絲 The first picture was a dish I followed the acient recipe. Stir-fried bean curd skin, laver and river shrimp. 古法紫菜豆腐衣 紅燒線粉肉絲 11/24/2003
Hi~ I’ve just bought a pack of asparagus and brown cap (type of mushrooms)since saw this recipe. en, just wonder did you do the stir-fry in the very basic way or are there any tips for it? Also are that red thing on the pic bacon? thanks a lot Tina Reply
I do stir-fry very basicly, just put the oil in the pot and warm it until 70-80%. Then put the things into pot and mix together. Reply
Hi~
I’ve just bought a pack of asparagus and brown cap (type of mushrooms)since saw this recipe. en, just wonder did you do the stir-fry in the very basic way or are there any tips for it?
Also are that red thing on the pic bacon?
thanks a lot
Tina
I do stir-fry very basicly, just put the oil in the pot and warm it until 70-80%. Then put the things into pot and mix together.