DEEP-FRIED BEAN CURD WITH OYSTER SAUCE
Provided by Robert Farrar Capon
Categories dinner, one pot, main course, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
- Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 40 grams, Carbohydrate 12 grams, Fat 46 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams
DEEP-FRIED BEAN CURD STUFFED WITH MINCED FISH
Number Of Ingredients 6
Steps:
- 1. Shell and devein shrimp. Mince or grind together with fish. 2. Add egg white and salt and knead well to blend thoroughly. Divide in 16 parts, forming each into a ball. Then toss each ball hard against a cutting board, or other solid surface, 15 to 20 times. (This will remove the air.) 3. Cut each bean curd cake diagonally in 4 separate triangles. On one cut surface of each triangle, cut a pocket by starting near the apex and making a slit running 3/4 of the way down. (Do not cut clear through bean curd triangle.) 4. Stuff a fishball into each slit or pocket, flattening and shaping fish to fit. Meanwhile heat oil. 5. Add bean curd triangles, a few at a time, and deep-fry until golden (3 to 5 minutes). Drain on paper toweling and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STUFFED BEAN CURD
Make and share this Stuffed Bean Curd recipe from Food.com.
Provided by Kim Ong
Categories Chinese
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the filling -------------------.
- Add 1 to the minced pork and mix until completely blended and smooth.
- Add in the mushrooms, sweet onions and corn flour and mix well.
- For the beancurds --------------.
- Pat beancurd dry.
- Heat oil in pan.
- Place in the beancurds for deep-frying.
- Remove and drain when skin turns golden.
- Allow beancurd to cool slightly.
- Laterally cut the beancurd to make a slit on the side about more than half its length.
- (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
- Heat 1 tbsp oil in a big saucepan.
- Stir-fry the sweet onion slices until fragrant.
- Add 2 and the beancurds.
- Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
- Add mixture 3 to thicken the gravy.
- Stir well.
- Add the corriander leaves.
- Stir for a while then remove to serve.
BRAISED FISH WITH DEEP-FRIED BEAN CURD
Number Of Ingredients 16
Steps:
- 1. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides. Sprinkle fish with the salt and let stand 10 minutes. Then coat lightly with flour. 2. Shred ginger root. Cut scallion in 1/2-inch sections. 3. Cut each bean curd cake in 9 cubes. Heat oil to bubbling and deep-fry bean curd until light golden. Drain on paper toweling. 4. Heat the second quantity of oil until nearly smoking. Add salt, then fish brown well on each side (about 3 minutes). Remove from pan. 5. Heat remaining oil. Add remaining salt, along with shredded ginger root, and stir-fry a few times. Add water and bring to a boil. 6. Add fish and bean curd. Top with scallion sections and simmer, covered, about 10 to 15 minutes. Meanwhile, in a cup, blend cornstarch, sugar, soy sauce, sherry, pepper and remaining water to a paste. 7. Transfer fish and bean curd to a warm serving platter, leaving liquids in pan. Stir in cornstarch paste, to thicken. Pour sauce over fish and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES
Provided by Robert Farrar Capon
Categories dinner, main course
Time 30m
Yield 4 to 6 servings if part of a meal of several courses
Number Of Ingredients 20
Steps:
- Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
- Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
- Add pork, and stir-fry 2 minutes.
- Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
- Add stock, cover and boil 2 minutes.
- Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 60 grams, Carbohydrate 11 grams, Fat 71 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams
More about "deep fried bean curd stuffed with minced fish recipes"
DEEP FRIED BEAN CURDS WITH MINCED PORK - MESSY …
From messywitchen.com
STUFFED FU CHUK: CRISPY BEANCURD SKIN WITH SAVOURY FISH
From butterkicap.com
WHAT IS BEAN CURD? - THE SPRUCE EATS
From thespruceeats.com
HAKKA STYLE CHINESE STUFFED TOFU - THE WOKS OF LIFE
From thewoksoflife.com
DEEP FRIED BEAN CURD STUFF WITH MINCED FISH RECIPE
From cookeatshare.com
1/5 Calories 58 per serving
- Add in egg white and salt and knead well to blend thoroughly. Divide in 16 parts, forming each into a ball. Then toss each ball hard against a cutting board, or possibly other solid surface, 15 to 20 times. (This will remove the air.)
- Cut each bean curd cake diagonally in 4 separate triangles. On one cut surface of each triangle, cut a pocket by starting near the apex and making a slit running 3/4 of the way down. (Don't cut clear through bean curd triangle.)
- Stuff a fishball into each slit or possibly pocket, flattening and shaping fish to fit. Meanwhile heat oil.
DEEP FRIED BEAN CURD STUFFED WITH MINCED FISH RECIPE
From ifood.tv
Fish fillets 1/2 PoundSalt 1/2 TeaspoonOil 2 Cup (32 tbs) (For Frying)Calories 5625 per serving
RECIPE FOR INARIZUSHI (STUFFED POUCH OF FRIED TOFU)
From mamalisa.com
FRIED BEAN CURD & SOY PUFFS - THE WOKS OF LIFE
From thewoksoflife.com
FU PEI GUEN (CHINESE BEAN CURD ROLLS) WITH PORK, MUSHROOM, AND …
From seriouseats.com
DEEP FRIED BEAN CURD STUFFED WITH MINCED FISH RECIPES
From tfrecipes.com
ASTRAY RECIPES: DEEP-FRIED BEAN CURD STUFF W/MINCED FISH
From astray.com
FISH-STUFFED BEAN CURD - BIGOVEN.COM
From bigoven.com
THAI STYLE FRIED BEANCURD RECIPE 泰式炸豆腐 | HUANG KITCHEN
From huangkitchen.com
KWANGSI STUFFED FRIED BEAN CURD - KUALI
From kuali.com
STEAMED STUFFED BEAN CURD - EAT WHAT TONIGHT
From eatwhattonight.com
DEEP FRIED BEANCURD WITH FISHBALLS - KUALI
From kuali.com
DEEP-FRIED BEAN CURD STUFF W/MINCED FISH - BIGOVEN.COM
From bigoven.com
You'll also love