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2013-04-19
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I love it when restaurants make beancurd by themselves using soya bean milk and eggs. The freshness and taste are much assured to diners. This beancurd with ling zhi mushrooms has an inviting presentation. The beancurd has an excellent smooth texture, fragrant with freshness from soya bean milk and eggs. It is deep fried beforehand, giving a nice golden outer layer, very delicious as well. The ling zhi mushrooms which have favourable health benefits had the right texure, not being overcooked. Al
I love it when restaurants make beancurd by themselves using soya bean milk and eggs. The freshness and taste are much assured to diners. This beancurd with ling zhi mushrooms has an inviting presentation. The beancurd has an excellent smooth texture, fragrant with freshness from soya bean milk and eggs. It is deep fried beforehand, giving a nice golden outer layer, very delicious as well. The ling zhi mushrooms which have favourable health benefits had the right texure, not being overcooked. Along with the thick sauce, I feel that the whole dish is simple yet light for the stomach and suitable for everyone’s tastebuds. I will definitely go back for more
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