- Recipes Home
- Interest Groups
Peking Style Fried Bean Curd Recipe
|Bean curd square||4 (3 Inch)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Vegetable oil||6 Tablespoon|
|Rice wine/Dry sherry||1 Tablespoon|
|Minced ginger root||2 Teaspoon|
|Chopped green onion||2 Tablespoon|
|Chicken broth||3 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1796 Calories from Fat 1061
% Daily Value*
Total Fat 119 g183.8%
Saturated Fat 13.3 g66.7%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 3235.7 mg134.8%
Total Carbohydrates 134 g44.5%
Dietary Fiber 2.4 g9.5%
Sugars 14.5 g
Protein 56 g111.2%
Vitamin A 28.9% Vitamin C 23.6%
Calcium 5.4% Iron 19.5%
*Based on a 2000 Calorie diet
Coat pieces with flour and dip into beaten egg.
Heat 3 tablespoons oil in a large skillet over medium heat 1 to 2 minutes.
Carefully place bean curd pieces in oil and fry 1 minute until bottoms turn golden.
Turn pieces over, add 3 tablespoons oil and fry other side until golden.
In a small bowl, combine wine, ginger root, green onion, salt, sugar, chicken broth and water; mix well.
Pour over bean curd.
Reduce heat to low.
Pierce each bean curd piece with a fork and simmer uncovered until all liquid is absorbed.