Pork Stuffed Steamed Bean Curd Recipe
Ingredients
| Beancurd | 500 Gram | |
| Cornflour | 3 Teaspoon | |
| Pork | 100 Gram, minced | |
| 3 dried black mushrooms, soaked and finely chopped | ||
| Chicken stock powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| 1 teaspoon Chinese rice wine | ||
| Bok choy | 150 Gram, blanched | |
| Chicken stock | 1/2 Cup (16 tbs) | |
Directions
Cut the beancurd into squares of about 8 cm (3 in), 4 cm (1 1/2 in) thick.
Use a teaspoon to scoop out some of the beancurd from the centre to make a hole for the pork filling.
Combine 1 teaspoon cornflour with all other ingredients, except leafy greens and stock, mixing well.
Stuff this into the beancurd and steam over high heat for 4 minutes.
While the beancurd is steaming, cook the greens in chicken stock.
Drain, keeping the stock.
Arrange greens on a plate.
Blend remaining 2 teaspoons cornflour with water and thicken the stock.
Pour over vegetables, arrange the cooked beancurd on top and serve.
Use a teaspoon to scoop out some of the beancurd from the centre to make a hole for the pork filling.
Combine 1 teaspoon cornflour with all other ingredients, except leafy greens and stock, mixing well.
Stuff this into the beancurd and steam over high heat for 4 minutes.
While the beancurd is steaming, cook the greens in chicken stock.
Drain, keeping the stock.
Arrange greens on a plate.
Blend remaining 2 teaspoons cornflour with water and thicken the stock.
Pour over vegetables, arrange the cooked beancurd on top and serve.
Chef
