1 recipe found
This dish is inspired by bacon and enoki mushroom rolls. Today, I use fat beef rolls instead of bacon, and roll in soft thousand-leaf tofu, my daughter’s favorite enoki mushrooms, and my favorite okra. The beef is thin, the tofu is soft, and the okra is smooth. It is a combination of meat and vegetables, nutritious and delicious. The cooking method is still the specialty of thick oil red sauce. Today I use the new product of June Fresh, lightly salted honey braised soy sauce. I thought that since the soy sauce contains honey, I would not add sugar (a little sugar is added to any Shanghai specialty dish to make it fresh). When I tasted it, I still felt that the taste was a bit monotonous, so I added a little sugar in the end.
