Stuffed Bean Curd Cantonese Style Recipe
Ingredients
| 4 cakes firm Chinese bean curd | ||
| Ground pork | 1/4 Pound | |
| Dried shrimps | 1 Tablespoon | |
| Light soy sauce | 1 Tablespoon | |
| 1 Tbs Chinese rice wine | ||
| Salt | 1/4 Teaspoon | |
| 1/2 Tbs tapioca starch | ||
| 1 stalk scallion, chopped | ||
| 1/3 cup peanut or vegetable oil | ||
| Chicken broth | 1 Cup (16 tbs) | |
| Dark soy sauce | 1 Tablespoon | |
| Oyster sauce | 1 Tablespoon | |
| 1 Tbs tapioca starch dissolved in 1 Tbs cold water | ||
| 2 stalks scallions, shredded | ||
Directions
Press the bean curd with a heavy weight or with 2 or 3 chopping boards for about 1/2 hour to reduce excess water.
Then cut each piece diagonally into 4 triangular pieces.
Soak the dried shrimps in hot water for 20 to 30 minutes and chop them fine.
Marinate the ground pork with the soy sauce, wine, salt, and tapioca starch for at least 15 minutes; mix in the chopped dried shrimps and chopped scallion.
Cut a slit on the long side of each bean curd triangle.
Take out some bean curd and stuff the opening carefully with the meat mixture.
Heat the oil in a wok.
Arrange the bean curd, meat side down, in the wok and fry for 2 minutes until brown.
Add 1 cup chicken broth, cover and simmer for 3 to 4 minutes.
Dish the bean curd out carefully onto a plate and arrange them attractively lying down.
Add dark soy sauce and oyster sauce to the liquid in the wok.
Bring to a boil and thicken with tapioca starch mixture.
Pour this sauce on top of the bean curd and garnish with shredded scallion.
Then cut each piece diagonally into 4 triangular pieces.
Soak the dried shrimps in hot water for 20 to 30 minutes and chop them fine.
Marinate the ground pork with the soy sauce, wine, salt, and tapioca starch for at least 15 minutes; mix in the chopped dried shrimps and chopped scallion.
Cut a slit on the long side of each bean curd triangle.
Take out some bean curd and stuff the opening carefully with the meat mixture.
Heat the oil in a wok.
Arrange the bean curd, meat side down, in the wok and fry for 2 minutes until brown.
Add 1 cup chicken broth, cover and simmer for 3 to 4 minutes.
Dish the bean curd out carefully onto a plate and arrange them attractively lying down.
Add dark soy sauce and oyster sauce to the liquid in the wok.
Bring to a boil and thicken with tapioca starch mixture.
Pour this sauce on top of the bean curd and garnish with shredded scallion.
Chef
