FRIED BEAN CURD SKIN RECIPES

Name: Stuffed Bean Curd
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4-6 serving(s)
Ingredients: 8 pieces square bean curd (The one with a hard outer skin); oil; 200 g finely minced pork; 1/2 cup canned shiitake mushrooms or 1/2 cup canned dried Chinese mushrooms, diced; 1/2 tablespoon cooking wine or 1/2 tablespoon sherry wine; 1 1/2 tablespoons water; 1/4 teaspoon salt; 1/2 teaspoon sesame oil; 1 dash white pepper; 1 tablespoon sweet onion, chopped; 1 tablespoon cornflour; 1/2 cup sweet onion, sliced; 1 1/2 cups stock; 3 tablespoons soy sauce; 1 teaspoon msg or 1 teaspoon sugar; 1/2 tablespoon cornflour; 1 1/2 tablespoons water, mix with corn flour; coriander leaves, chopped

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STUFFED BEAN CURD RECIPE - DEEP-FRIED.FOOD.COM

Stuffed Bean Curd Recipe - Deep-fried.Food.com image

Make and share this Stuffed Bean Curd recipe from Food.com.

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

8 pieces square bean curd (The one with a hard outer skin)
oil
200 g finely minced pork
1/2 cup canned shiitake mushrooms or 1/2 cup canned dried Chinese mushrooms, diced
1/2 tablespoon cooking wine or 1/2 tablespoon sherry wine
1 1/2 tablespoons water
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 dash white pepper
1 tablespoon sweet onion, chopped
1 tablespoon cornflour
1/2 cup sweet onion, sliced
1 1/2 cups stock
3 tablespoons soy sauce
1 teaspoon msg or 1 teaspoon sugar
1/2 tablespoon cornflour
1 1/2 tablespoons water, mix with corn flour
coriander leaves, chopped

Steps:

For the filling -------------------.
Add 1 to the minced pork and mix until completely blended and smooth.
Add in the mushrooms, sweet onions and corn flour and mix well.
For the beancurds --------------.
Pat beancurd dry.
Heat oil in pan.
Place in the beancurds for deep-frying.
Remove and drain when skin turns golden.
Allow beancurd to cool slightly.
Laterally cut the beancurd to make a slit on the side about more than half its length.
(Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
Heat 1 tbsp oil in a big saucepan.
Stir-fry the sweet onion slices until fragrant.
Add 2 and the beancurds.
Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
Add mixture 3 to thicken the gravy.
Stir well.
Add the corriander leaves.
Stir for a while then remove to serve.

Nutrition Facts : Calories 134.1, FatContent 5.3, SaturatedFatContent 1.6, CholesterolContent 42, SodiumContent 928.4, CarbohydrateContent 5, FiberContent 0.7, SugarContent 1.2, ProteinContent 15.6

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