NORTHERN- STYLE BEAN CURD

 

THE BEAN CURD IS FIRST FRIED,THEN SIMMERED SO THAT IT MELTS IN YOUR MOUTH.

2 firm bean curd,drained

oil for deep frying

1 cup cornstarch

2 eggs,lightly beaten

1 tbsp finely ginger

1 1/3 cups chicken stock

2 tbsp Shaoxing rice wine

1 tsp salt, or to taste

1/2 tsp sugar

1 1/2 tsp roasted sesame oil

scallions or chives  finely chopped(optional)

Cut each piece into 1 1/4 inch squares.

Fill a wok ¬†with oil. Heat the oil to 375’F,or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Coat each piece of bean curd in the cornstarch

Dip in the beaten egg to coat.

Cook the bean curd in batches for 3-4 minutes on each side, or until golden brown.

Remove with a wire strainer or slotted spoon and drain on a colander. Pour out the oil, reserving 1 tsp.

Reheat the reserved oil over high heat until very hot and stir fry the ginger for 5 seconds, or until fragrant. Add the stock, rice wine, salt and sugar, and bring to a boil.

Add the fried bean curd and pierce the pieces with a fork so that they will absorb the cooking liquid. Cook over medium heat for 20 minutes, or until all the liquid is absorbed. Drizzle the sesame oil over the bean curd, toss carefully to coat, sprinkle with scallions or chives and serve.

 

 

 

Leave a Reply

Allowed XHTML: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>