Two Fermented Tofu Recipes
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Today, we are making Furu. It is called Chinese fermented bean curd, also known as Chinese cheese. It is a popular ingredient that is widely used in many Chinese recipes. In this video, I will be making 2 different flavors.
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????RELATED RECIPES THAT USED BEAN CURD
6 Dumpling Dipping Sauces -
Chicken Stir Fry With Chopped Chili Sauce -
Braised Pork Trotters With Fermented Bean Curd -
Hu Nan Steamed Pork With Rice Powder -
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INGREDIENTS TO MAKE THE SPICY BEAN CURD
- 1.5 packs (21 oz) of firm tofu
- 2 tbsp of salt
- 1/2 cup of chili flake (finely grind) (Amazon Link -
- 1 tbsp of Sichuan peppercorn (Amazon Link -
- a small black cardamon (Amazon Link -
- 1/4 tsp of white peppercorns (Amazon Link -
- 1/4 tsp of black peppercorns (Amazon Link -
- 1 piece of star anise (Amazon Link -
- 1 piece of bay leaf (Amazon Link -
- a small piece of cinnamon stick (Amazon Link -
- 1.5 cup of peanut oil (Amazon Link -
INGREDIENTS TO MAKE THE NON-SPICY FERMENTED BEAN CURD
- 1.5 packs (21 oz) of firm tofu
- 1 cup + 3/4 cup of purified water
- 3 tbsp of salt
- 1 tsp of sugar
- 1 tsp of Sichuan peppercorn
- 1 piece of star anise
- 1/2 piece of bay leaf
- a small piece of cinnamon stick
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Red Fermented Bean Curd Ribs 南乳排骨 | 油炸版本 | Mr. Hong Kitchen
大家好 这一期和大家分享炸南乳排骨 赶紧分享给你的酒肉朋友吧 希望大家会喜欢 感谢支持
材料 ：
排骨 300克 （视频里看清洗步骤）
姜汁 适量
蒜头 1 粒
南乳 1 块 汁2 茶匙
蚝油 1 茶匙
五香粉 1/3 茶匙
胡椒粉 适量
蛋白 适量
油 适量
面粉 1 汤匙
玉米粉 1 汤匙
注意事项：
下入排骨的时候油温要够 下完排骨了再转小火 同时也要控制油温 需自己拿捏
Ingredients (Diana Aw)
1. Pork ribs 300g wash with 1tsp salt, 1/3tsp soda powder and some water for 2min. Rinse with clear water twice. Drain and set aside
2. Ginger a small piece smashed and get the juice
3. Garlic 1 clove minced
Marinating ingredients
1. Red fermented bean curd 1pc sauce 2tsp
2. Oyster sauce 1tsp
3. Five spice powder 1/3tsp
4. Pepper little
5. Oil appropriate amount
6. Egg white little
7. Plain flour 1tbsp
8. Corn starch 1tbsp
Method
1. Marinate the pork ribs with ginger juice and minced garlic. May add little water if too dry.
3. Add marinating ingredients 1-5 to the ribs and mix well. Then add egg white and mix well. Lastly add plain flour and corn starch and mix well. Cover and leave for 2hrs. Best overnight
4. Deep fry the ribs for 8min under medium low heat. Drain and set aside. Increase oil temp higher and fry the ribs for 1min till golden brown
5. Serve and enjoy! ????
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对以下有兴趣
1.九阳电饭锅
2.Cuitisan 各种保鲜盒 或 各种碗碟
3. 西华解冻盘
4. 合金炒锅
5. 不粘炒锅
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Chapters ：
0:00 介绍菜肴
0:11 清洗排骨
1:11 准备腌制排骨材料
1:46 腌制排骨
3:28 炸排骨
#Ribs #PorkRibs #RedFermentedBeanCurdRibs #南乳排骨
#炸排骨 #Recipe #食谱 #MrHongKitchen #ChefHong #MRHong
#ChineseCooking #Cookingvideo #Cooking
Stewed Pork Belly with Lotus Root in Red Fermented Beancurd (Simple & Easy Recipe) | Chinese Recipe
#redfermentedbeancurd #stewedporkbelly #lotusrootwithpork #cookingmaidhongkong
Stewed Pork Belly w/ Lotus Root in Red Fermented Beancurd
INGREDIENTS:
300g Pork Belly
Lotus Root
3 Sliced Ginger
8 Cloves Garlic
1 tbsp Shaoxing Wine
15g Rock Sugar
500ml Water
1 tsp Salt (for soaking the lotus root)
Oil
SAUCE MIXTURE:
2 cubes & 1 tbsp sauce of Red Fermented Beancurd
1/2 Tbsp Sugar
1 Tbsp Shaoxing Wine
1 Tbsp Light Soy Sauce
1 Tbsp Oyster Sauce
CORNSTARCH SOLUTION:
1 tbsp Corn Starch
1/2 bowl Water
For full cooking method just click the link below ???????? for anyone interested.
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Pork Belly with Taro in Fermented Red Bean Curd : Authentic Cantonese Cooking.
Retired Chef Cook, Mr. Fai, demonstrate this mouth watering , delicious cooking. double cooked ( deep fried & braised ) pork belly with taro ( gray yam ) in fermented red bean curd. this reminded him , about Father's favorite, asking Mother, to cook this type of cantonese entry. Warning: too many steps - too little time to eat. LOL....( gone in few minutes )
Beancurd skin recipe - How to stir-fried with mushrooms (Seriously Asian)
Today’s lunch is seriously Asian- beancurd skin stir-fry with mushrooms and black fungus.
If you are unfamiliar with beancurd skin, it is a film of the skin that forms on the top of the soy milk, then removed and dried to become a thin yellowish sheet.
Beancurd skin has a meaty texture and is often used to substitute meat. I combine it with mushroom and black fungus, which are all classical ingredients for Chinese cuisine.
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Recipe:
(Please download the recipe and read the full details at )
Ingredients
100g beancurd skin (dry weight)
1 egg, beaten
1 tbsp cornstarch
4 dried shitake mushrooms, medium size
4 cloves of garlic, cut into slices
2 stalk spring onions
10g black fungus (dry weight)
1 small carrot, cut into slices
1 medium-size tomato, cut into cubes
1 medium size green bell pepper, cut into wedges
1 tsp sesame oil
1 tsp salt
1 tsp sugar
1 tbsp oyster sauce (optional)
1/4 tsp ground white pepper
3 tbsp peanut oil (for frying)
Method:
Preparation
- Cut the beancurd skin into 2-inches sections.
- Place the tofu skin sticks in a large bowl of cold water and soak until soft. The endpoint is when they are soft and no longer feel difficult to bend.
- Blanch the beancurd skin boiling water for fifteen seconds, and remove immediately. Place them in cold water, and drain.
- Mix a beaten egg with the cornstarch to coat each beancurd skin evenly.
- Pan-fry the beancurd skins until both sides turn golden brown. Set aside.
- Soak the black fungus and dried shiitake mushrooms until soft. Cut the fungus into small pieces and mushrooms into thick slices.
- Cut green bell pepper into half-inch pieces.
- Slice a small carrot into slices diagonally.
- Cut a medium-sized tomato into small cubes.
- Cut the spring onion into two sections. The white part should be in thin slices for sauteing, and the green section for stir-frying in the last minute of cooking.
Cooking
- Saute the garlic slices in peanut oil for half a minute.
- Then add the white section of the spring onions and continue sauteing.
- Next, add the carrot, mushrooms, wood ear, and tomatoes.
- Add the bell pepper, then season with light soy sauce, oyster sauce, sugar, salt, and white pepper.
- Return the fried beancurd sticks to the wok, add half a cup of water and continue cooking until the bean curd sheets become soft.
- Lastly, add the green section of the spring onion and a teaspoon of sesame oil before dish out.
#BeancurdSkin #腐竹
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