Family Style Cooked Red Bean Curd China Recipes

RED BEAN CURD STIR FRY

Steps:

• Fry the tofu. Heat oil to 325 degrees F and fry tofu until it is brown all sides (3-5 minutes). Set aside.
• Heat oil over high heat in a large pan. Add the shiitake mushrooms, wood ear mushrooms, and cabbage. Cover and cook for 3-5 minutes until the vegetables are soft.
• Add the fried tofu, soy sauce, salt, sugar, red bean curd, and red bean curd sauce. Cook for 1-2 minutes more. Check the vegetables are completely soft.
• Add the noodles and cook for a minute.
• Finally add the sesame oil. Mix and serve over white rice.

RED-COOKED TOFU, FAMILY STYLE

Steps:

• Cut the bean-curd cake into 1-inch-by-3-inch-by-1-inch pieces. Lay them on paper towels and drain for 10 minutes.
• At a slight diagonal, cut the scallions into 3-inch pieces.
• Heat a wok or large saute pan until it is hot. Add 1/2 cup of the peanut oil, and when it is hot, fry the bean curd on both sides until it is golden brown. Drain the bean curd well on paper towels.
• Drain and discard the oil. Wipe the wok clean, reheat and add the remaining 1 1/2 tablespoons of oil. Then add the scallions and garlic, and stir-fry for 30 seconds. Put in the rest of the ingredients except the sesame oil. Bring the mixture to a boil, return the fried bean-curd pieces, and cook over high heat, stirring occasionally to distribute the sauce, for 10 minutes or until the bean curd has absorbed most of the sauce. Add the sesame oil and give the mixture a final turn. Serve at once.

CHINESE FRIED RIBS WITH FERMENTED RED BEAN CURD

Steps:

• Place your pork rib pieces into a large bowl. Add the red fermented bean curd, white pepper, sesame oil, five spice powder, Shaoxing wine, soy sauce, maple syrup, garlic powder, onion powder, and baking soda-everything except the cornstarch and frying oil.
• Using your hands, work the mixture into the pork ribs until they are well coated. Marinate anywhere from 2 hours to overnight.
• If you refrigerate the pork ribs overnight, let them come up to room temperature before cooking. When you're ready to fry, pour 3 or more cups of peanut or vegetable oil into a small to medium pot-enough so you have 2-3 inches of oil. Heat your frying oil to 300 degrees F/150 degrees C. It's best to use a kitchen thermometer to monitor the oil temperature before and during the frying process.
• When the marinated ribs are at room temperature and while your oil is heating, toss the ribs once more to redistribute the marinade, as there may be liquid that has pooled. Make sure everything is well-combined. Next, add the cornstarch to the ribs and mix until a paste forms that evenly coats the ribs.
• When the oil reaches frying temperature-either via your thermometer, or when a rib dipped in the oil sizzles strongly-deep fry the pork ribs in small batches, about 4-6 pieces at a time. Use a slotted spoon to separate them as soon as you place them in the oil to avoid sticking and ensure even cooking.
• Turn up the heat once you drop in the ribs, as the oil will cool. As you fry, continue to adjust the heat lower or higher as needed to maintain temperature. The pork ribs should fry fairly quickly, about 5-7 minutes.
• When they're cooked, they'll be a light maroon color and should be crisp all around. Transfer to a paper towel using a slotted spoon. When all the ribs are fried, serve!

FAMILY STYLE COOKED RED-BEAN CURD (CHINA)

Steps:

• Cut the bean curd cake into 1-by-3-by-1-inch pieces. Lay them on paper towels and drain for 10 minutes. At a slight diagonal, cut the scallions into 3-inch pieces. Heat a wok or large saute pan until it is hot. Add the 1/2 cup of peanut oil, and when it is hot, fry the bean curd on both sides until it is golden brown. Drain the bean curd well on paper towels. Drain and discard the oil. Wipe the wok clean, reheat, and add 1 1/2 tablespoons of oil. Then add scallions and garlic, and stir-fry for 30 seconds. Put in the rest of the ingredients except the sesame oil. Bring the mixture to a boil, return the fried bean curd pieces and cook over high heat for 10 minutes or until the bean curd has absorbed most of the sauce. Add the sesame oil, and give the mixture a final turn. Serve at once.