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Cut the bean curd into 1/4 inch
(6 mm) diamonds. Spread on a dish
sprinkle with the scallions, ginger,
MSG, salt, and rice wine. Let
marinate. Beat the eggs.
- Heat the oil in a wok to about
210oF(100oC),
or until small bubbles just appear
around a piece of scallion green
or ginger when tossed into the
oil. Dip the bean curd into the
flour and then into the egg. Add
to the oil a few pieces at a time.
Deep-fry until brown. Remove and
drain well. Place in a dish. Garnish
with cooked green leaves and serve.
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