|Recipe Name:||Basic Cold Bean Curd||Submitted by:||Administrator|
|Number of Servings:||6|
4 Bean curd cakes
6 Cup(s) Water
2 Tablespoon(s) Soy sauce
2 Tablespoon(s) Peanut Oil
1 Dash(s) Pepper
Cut each cake of bean curd in 4 to 6 slices. Meanwhile bring water to
a boil. 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. 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.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 40
Total Fat: 4.5g