Peking Style Fried Bean Curd Recipe
Peking Style Fried Bean Curd is a delicious dish that boasts a rich and enticing flavor. Try this brilliant Peking Style Fried Bean Curd recipe and surprise your dinner guests.
Ingredients
4 (3-inch) squares Bean Curd
1/3 cup all-purpose flour
1 egg, beaten
6 tablespoons vegetable oil
1 tablespoon rice wine or dry sherry
2 teaspoons minced fresh ginger root
2 tablespoons chopped green onion
1-1/2 teaspoons salt
1 teaspoon sugar
3 tablespoons chicken broth
1/3 cup water
Directions
Cut bean curd into 3" x 1" x 1/2" pieces.
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.
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.
