Cover and simmer for 10 to 12 minutes. Quarter your bean curd squares then cut into 2 triangles. Serve over brown rice. For the deep-fried tofu above, I personally wouldn’t use this unless I needed to finish up a batch. ), Recipe: Cantonese Smothered Tofu, plus a Primer on Chinese sauces (锅烧豆腐), Video is here if you’d like a visual to follow along. The TL;DR there is that if you don’t feel like making your own Chinese stock, you can alternatively use Chinese stock concentrate (~1 tsp), or a Western supermarket box stock (so long as its unroasted and doesn’t have too much of a hit of herbs). Restaurants tend to use thicker slurries… one of our restauranteur-focused cookbooks specifies 1 part starch to 0.6 parts water, which also feels about right. Drain the rice, move them to a ceramic pot and add some water into the pot (the depth of the water should be about half an inch … This will help the coating stick. Soybeans help give the stock depth. Video is here if you’d like a visual to follow along. Cantonese Chicken Recipe | Easy Chinese Recipes | Yummy Tummy We went with the former (again, ease of international replication), but if you can get your hands on soyabean sprouts, feel free to swap those in instead (let’s double up there though… let’s say… 200g?). Fry those in until lightly browned, then add in an equal amount of flour to make a simple roux. Or maybe roasted would be tasty too, I dunno… it’d definitely give a different flavor though. Note that this obviously isn’t authentic to… anything. Can you do it that way? So from this base, there’s… a bunch of stuff you can add in. You also see it a bit more in restaurants, so yeah. Rock sugar (冰糖), 5g -or- ¼ tsp granulated sugar. This is the point where you’re going to need to trust your senses. Creamy Vegan Saag Paneer (With Tofu) Recipe » Back to the full list. Simple, yeah? Place scallions, ginger, mushrooms and curd on work tray. Set aside. Sure, absolutely. Remove the tofu from the hot water, and toss on a dry towel. Crecipe.com deliver fine selection of quality Chinese steamed white fish fillet with tofu (cantonese style recipes equipped with … Total Carbohydrate Recipe #2: Steamed Tofu With Black Bean Sauce. They were discovered by Buddhist monks in Shaoguan (northern Guangdong) and have this awesome fragrance. Garnish with chopped parsley. Add some water to make a small bit of broth. It’s basically just some fried silken tofu topped with a thick sauce, so I like to translate this as “smothered tofu”. Turn each on longest side and cut thru to make 3 thin triangles from each. So yeah, basically a pan sauce minus fond, plus a couple optional seasonings. Add the stock/liquid, get it up to a boil. 9 g Vegetarian Stock. This ultimate guide to making tofu pudding (doubua / uncurdled soft tofu) explains how to use different coagulants and their results. heat for 15 seconds. Pour in (A) to (2). Stir until thick. Almond Chicken; Asparagus and Ginger Fried Rice; Black Pepper Beef Stir-fry; Brandied Chicken and Mushrooms in Oyster Sauce; Cantonese Roast Pork (Char Siu) If you want to make it non-veg, you can also toss in a knob of Jinhua (or Iberico) ham and/or a few dried scallops. Perfect for cooking for vegetarians, and easy to make non-veg too. Make your sauce according to the “how to make a qian” section below – we’ll be frying some crunchy vegetable at first, then use a combination of mushroom soaking liquid and stock for our liquid. Get a pot of oil up to ~175C, and simultaneously begin to give the tofu a flip or two in the egg batter, then drop it in the oil. Their soaking liquid’s a bit too strong and has some bitterness to it. Add any optional seasoning. Reconstitute the dried mushrooms and dried soybeans with cool water for at least ~3 hours, or overnight. Chinese Recipes . We generally use cornstarch in our recipes (and by extension our house), simply because it’s… widely available outside of China. You can also combine the soaking liquid with stock or water, which’s what we did with the tofu recipe above. Lots of homecooks in China do it that way – it’s definitely handy… and hell, when we first started this project that was usually the method we did. Ok, now there’s two basic ‘sauces’ in Chinese cooking: zhi (汁), which is a sauce that sorta takes the star of the show (think sweet and sour), and qian (芡), which I guess would be most similar in function to something like a pan sauce in Western cooking. Shut off the heat, drizzle in the toasted sesame oil. Reconstitute the shiitake mushroom with cool water, at least ~3 hours or alternatively overnight. If you have it on hand, cool; if not, I wouldn’t stress. Today, I wanted to share with you how to make a great and relatively newer tofu dish from the Guangdong province – wosiu tofu. Heat large heavy skillet over high until hot. We like using a stock concentrate that’s actually scallop stock concentrate, but the standard bottle of Knorr chicken stock concentrate also works. When water reboils cover, turn heat down and simmer for 20 mins. Or about ~6-7 chestnuts (the weight there is for the shelled ones). https://www.bluezones.com/recipe/cantonese-tofu-recipe-with-black-beans As it sizzles to boil add mushrooms and bean curd. The very most basic qian is simply stock, slurry, and seasoning (salt, sugar, maybe MSG, maybe some other stuff). Pour in water and cook until bringing to a simmer. It’s a bit smoother than regular tofu, which’s made using nigari. We’ll finish this off with a touch of sugar to balance the grassiness of the soybean. Fry the tofu for ~3 minutes in all, giving it a flip halfway through. That said, we now (usually) prefer a more modular approach now, because (1) it’s much clearer what’s going on at a higher level (instead of just mixing a bunch of shit together) and (2) it gives you greater control during cooking. But if you happen to already have dried red dates handy, there’s no harm in tossing one or two in, then doing the sugar to taste. Make the sauce. Add in cubed tofu and fish meat and bring back to … If it’s not thick enough for you, hit it with a cornstarch slurry until it is. Chinese steamed white fish fillet with tofu (cantonese style recipe. Drain your tofu in colander and pour into the wok, making sure tofu and shrimp submerged in the stock. https://livelearndream.com/2019/04/16/cantonese-mapo-tofu-recipe The soaking water not the rinse step] then rinse briefly and squeeze dry. The coating is very delicate, although it should stay in place if handled with care. Add mushrooms. Optional: white peppercorns, ~20. Turn gently a few times. Beat the egg thorough un til no stray strands of egg white remain, sift in the flour, mix thorough to ensure no clumps. Swirl. 1 teaspoon hoisin sauce. If you’re using cornstarch, pour it in bit by bit, because cornstarch takes at least ~10 seconds to do its thing. Add salt … So this is a relatively newer dish, so this recipe is based off of a version that we like from one of our favorite restaurants where we live (Shunde, Guangdong). Prep the shiitake mushroom, the carrot, the longbean/green bean, and the scallion. As a historical aside, before the Columbian exchange, the traditional starches used were Water Chestnut starch (in the south of China) and Mungbean starch (in the north of China), and those tend to work quite well too. If you're using this sort of approach, it's a nice idea to add either some of the soaking liquid from those dried umami-rich ingredients and/or some seasoning with a bit of flavor to it, e.g. Pat the tofu dry. 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