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Fried Bean Curd Beijing Style
Author: Mr. Go 3 pieces bean curd
1/2 cup flour
1 egg (scrambled)
1 tblspn chopped onion
1 tblspn chopped ginger
1 tblspn rice wine
2 tspn salt
1/2 tblspn sesame oil
1/2 cup soup stock
Cut bean curd into small rectangular pieces. Coat each slice with flour, then dip into egg.
Heat pan with 2 tblspn oil. Arrange each bean curd slice and fry over medium flame for 1 minute.
When bean curd turns into a golden color, flip each one over, add 2 tblspn oil and fry further until golden.
Add rice wine, onion, ginger together with the salt, sesame oil and soup stock.
Pierce each bean curd slice with a fork to allow liquid to soak through.
Cook over low flame until all the liquid is absorbed by the bean curd.
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