Bean-Curd Residue Cooked in Milk

	TSUJI COOKING Yayoi Miyamoto

Ingredients	Serves 1	Serves 4
bean-curd residue devil's tongue carrot dried shiitake mushroom chives dried red shrimp	50ｇ 15ｇ 10ｇ 1ｇ 5ｇ 5ｇ	200ｇ 60ｇ 40ｇ 4ｇ 20ｇ 20ｇ
Seasonings	Serves 1	Serves 4
oil milk sugar soy sauce	3g 50cc 2g 4g	12g (1 tablespoon) 200cc 8g (slightly less than 1 tablespoon) 16g (slightly less than 1 tablespoon)

１	Boil the devil's tongue and cut into 3-4cm-long thin strips. Cut the carrot and mushroom in the same manner. Cut the chives into thin rings.
２	Heat the oil in a pan and fry the vegetables. When the vegetables become slightly tender, add the shrimp and bean-curd residue and continue frying. Add the milk and seasonings and simmer until almost all the moisture evaporates.
３	Add the chives and roughly mix the whole ingredients.