A variant of steamed bean curd with minced meat and preserved radish. Instead of steaming the beancurd (tofu) with minced meat and preserved radish toppings, this recipe is calling for beancurd to be deep-fried for delicious crispiness before topped with minced meat and shitake mushroom mixture which is mingled well with seasoning and reduced for a scrumptious sauce. Texturally different, you'll have a soft, crumbly and squishy bean curd interior and crisp-tender exterior, which is nicely balanced by the richness of the accompanying lumpy sauce and the earthiness of shitake mushroom and minced pork belly. Sprinkling of chopped spring onions add a final green touch to the dish, making the dish a feast for the eye and the palate.
Here's the how-to recipe to help you embark on the realm of bean curd. Here you go! 葱香肉松豆腐食谱
1 box Chinese-style soft bean curd (soft tofu)
1/2 onion, chopped
1 shitake mushroom, soaked and chopped
100g pork belly, chopped
2 pips garlic, chopped
Some spring onion, sliced
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp light soy sauce
Dash of sugar (to taste)
A pinch of pepper powder
1. Cut bean curd into 2 pieces. Dip into boiling water for a while, pat dry with kitchen paper towels and set aside. Heat up oil in a non-stick skillet, slowly slide in bean curd, keep a watching eyes while deep-frying, turn to the other side to avoid burning. Dish up when the bean curd turn to golden brown. Arrange the deep-fried bean curds onto a serving plate.
2. Remove oil and leave about 2 tbsp oil in the skillet. Saute onion and garlic until fragrant, then add in pork belly and mushroom, stir well and add in seasoning. Stir-fry quickly till gravy is reduced and become thicken. Dish up and pour over the bean curd, then sprinkle with chopped spring onions to garnish.
More on Healthy Easy Food Recipes