Deep Fried Bean Curd With Dried Shrimp Sauce Recipes

HOME-STYLE FRIED BEAN CURD RECIPE

Steps:

• The bean burd should be more tough. You can buy in China town or Chinese market. You can also use fried bean burd for this dish.
• Cut beancurd cut into triangular slices 1 cm thick. Just like the image.
• Add oil and fry over medium heat until golden brown. Tip: Fry a few pieces at a time. It can save oil and it won't break the bean curd.
• Remove from the heat and set aside.
• Soak black fungus in advance, remove hard roots. Wash bell pepper and cut into small pieces. Tip: Soak black fungus in hot water if you want it to be soft. Soak in cold water will have crip taste, but you need to make sure it soak long enough.
• Prepare Sichuan Doubanjiang (Douban paste or chili bean sauce ).
• Preheat wok. Add oil, chopped green onions, and minced ginger. Add 1 tablespoon Doubanjiang (Douban paste, or chili bean sauce). Don't put too much the paste because it is salty. Tips: do not add salt, since Douban paste already has flavor.
• Stir-fry over low heat until the oil turns red . Tips: 1. Don't use medium or high heat, or it will stick on the pan. 2. Make sure cook oil until red. Otherwise, the flavor will be changed and won't be tasty.
• Add bean curd and black fungus. Add a small amount of water and a tablespoon sugar. Cover and simmer for a few minutes. Add bell pepper and stir well.
• Add cornstarch mixture (1 tablespoon cornstarch + 4 tablespoon water) while stir-frying. Add until the sauce thickens. Serve and enjoy with friends and family.

DEEP-FRIED BEAN CURD WITH OYSTER SAUCE

Steps:

• In a wok, heat the oil for deep frying to 375 degrees, or until a piece of scallion placed in the oil bubbles and sizzles rapidly. Pat the tofu cubes dry with a paper towel. Fry the cubes in the oil for about 5 minutes, or until they are golden brown. Drain on paper towels and set aside. When the cubes are cool, cut each one in half.
• Pour off the frying oil from the wok. Over high heat, add the peanut oil to the wok, then the garlic and brown bean sauce, and stir-fry for 30 seconds. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Cover the wok, lower the heat and simmer for 5 minutes. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Add the oyster sauce and scallions and mix well. Garnish with coriander and serve with plain boiled rice.

DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES

Steps:

• Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
• Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
• Add pork, and stir-fry 2 minutes.
• Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
• Add stock, cover and boil 2 minutes.
• Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.