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Hunan Hot Bean Curd With Spring Onion Recipe
|Bean curd/Cottage cheese||1⁄4 Kilogram|
|Dry red chilies||6 Large|
|Garlic paste||1 Teaspoon|
|Fresh ginger||1 Teaspoon, finely grated|
|Five spice powder||1⁄2 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
|Cooking wine||2 Tablespoon (For Sauce)|
|Soy sauce||2 Tablespoon (For Sauce)|
|Sesame oil||1 Tablespoon (For Sauce)|
|Tomato sauce||2 Tablespoon (For Sauce)|
|Vinegar||1 Teaspoon (For Sauce)|
|Salt||1 Teaspoon (For Sauce)|
|Sugar||1 Teaspoon (For Sauce)|
|Hot water||1 Teaspoon (For Sauce)|
|Corn flour||1 Tablespoon (For Sauce)|
|Cold water||1⁄2 Cup (8 tbs) (For Sauce)|
Calories 674 Calories from Fat 568
% Daily Value*
Total Fat 64 g98.8%
Saturated Fat 8.5 g42.6%
Trans Fat 0 g
Cholesterol 0.03 mg
Sodium 986.2 mg41.1%
Total Carbohydrates 17 g5.7%
Dietary Fiber 2.3 g9.3%
Sugars 5.4 g
Protein 9 g18.9%
Vitamin A 31.2% Vitamin C 13.5%
Calcium 14.6% Iron 24.7%
*Based on a 2000 Calorie diet
Cut spring onions lengthwise into quarters, then cut across into 2" length.
Heat oil, fry bean curd or cottage cheese pieces until colour turns golden, drain well.
Heat 4 tablespoons of the remaining oil in a pan and fry the chillies until brown.
Add onions, garlic, ginger and fry for 2 minutes.
Add five spice powder and water.
Stir well bring to a boil.
Pour in the sauce mixture and bean curd or cottage cheese pieces.
Cover the lid.
Lower the heat.
Simmer for 15 minutes.
Add cornflour mixture.
Stir well until thick.
Remove from heat and serve hot.
Hunan Hot Bean Curd with Chicken and Spring Onion:
Follow the recipe as above but add 1 cup shredded boiled chicken at stage 7.
Hunan Hot Beans Curd with Lamb and Spring Onion:
Follow the recipe as Hunan Hot Bean Curd with Spring Onions but add 1 cup shredded fried lamb at stage 7.