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Chinese
food recipe >> Vegetable >> Deep-Fried
Bean Curd
INGREDIENTS
14 oz (400 g) fresh bean curd
(tofu)
1/4 fresh ginger, chopped
1 tsp rice wine
2 tbsp (30 g) flour
1/4 tsp MSG
1/4 tsp scallions, chopped
1 tbsp salt, or to taste
3 cups (750 ml) vegetable
oil for deep-frying; uses about
3 1/2 oz (100 ml)
2 eggs
RECIPE
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.
Chinese
food recipe >> Vegetable >> Deep-Fried
Bean Curd
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.
