| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Appetizer | 6 | Servings |
INGREDIENTS
| 4 | Bean curd cakes | |
| 6 | c | Water |
| 2 | tb | Soy sauce |
| 2 | tb | Peanut oil |
| 1 | ds | Pepper |
INSTRUCTIONS
1. Cut each cake of bean curd in 4 to 6 slices. Meanwhile bring water to a boil. 2. Carefully place bean curd slices, a few at a time, in a sieve. Plunge into boiling water for 30 seconds; then drain. Arrange on a serving platter and let cool. 3. Mix soy sauce and peanut oil and pour over bean curd. Serve, sprinkled with pepper. NOTE: Bean curd is already cooked and can be eaten as is. The blanching improves its flavor and texture. VARIATIONS: For the soy sauce, substitute oyster sauce. For the peanut oil, substitute 1/2 teaspoon sesame oil. After step 2, top bean curd with 1/4 cup dried shrimp (soaked) or 2 tablespoons cooked shrimp, chopped coarsely; and 2 tablespoons scallion, minced. Season as in step 3, but omit pepper. Then refrigerate, covered, only to chill (about 20 minutes). In step 3, use mixture as a dip instead of pouring it directly over bean curd. In step 3, sprinkle the bean curd with the soy sauce and pepper. Garnish with 1/2 cup Chinese parsley, chopped, and 2 scallion stalks, shredded. Then heat the oil until smoking and pour over. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God specializes in surprise endings”