CHINESE FOOD

INGREDIENTS:

1 slice cod

1 tofu

Seasoning:

A. Scallion sections, sliced ginger, wine, salt

B. 4 tbsp soy sauce, sugar, vinegar, sesame oil, pepper

C. Xanthoxylon seeds, chopped scallion, ginger, garlic, celery, parsley

METHODS:

1. Clean the cod, spread wine and salt over it then put A on and steam. Cut the cod into cubes after it getting cold.

2. Cut the tofu, mix with the cod

3. Fry xanthoxylon seeds in 2 tbsp oil till fragrant, remove, add B and cook, pour the sauce on the cod and tofu, sprinkle chopped celery and parsley.

Tofu Chinese Recipes, Cod, Tofu

Ingredients:

1/2 Chinese cabbage

2 boxes of Tofu

1 tbsp dried shrimps

8 black mushrooms

1/4 red carrot

1/2 cup chicken sliced

2 green garlic

4 bowls of broth

1/2 tbsp salt

Methods:

1. Clean the Chinese cabbage, cube and drain

2. Dice the Tofu, soak dried shrimps and black mushrooms, cut the stem soff

3. Heat oil, fry dried shrimps, black mushrooms, Chinese cabbage, add broth, put them into sandy pot

4. Cook the chicken sliced till well-done, drain

5. Stew Chinese cabbage for 10 minutes, put chicken sliced, Tofu, red carrot in, season, spread greengarlic sliced

DONE.

Tofu Chinese Recipes, Tofu, Vegetable

Ingredients:

8 ounces marinated sliced beef (tri-tip; 3 inches long x 1 inch wide x 1/4 inch thick)

1 ounce sliced green leek (2 inches long x 1 inch wide)
1 1/2 tablespoons cornstarch mix (50 percent water and 50 percent cornstarch)
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 box soft tofu (2 inches long x 2 inches wide x 1/2-inch thick)

Marinade

1/2 egg
1/4 cup water
2 tablespoons cornstarch
1 teaspoon baking powder
1 tablespoon vegetable Oil
Pinch of salt

Group A

1/2 teaspoon crushed chili
2 tablespoons chopped, fresh garlic
1 tablespoon washed black beans
1 1/2 ounces sliced red jalapeno

Group B

1 teaspoon cooking wine
3 tablespoons Lee Kum Kee soy sauce
1 cup water

Cooking methods:

Combine the marinade ingredients. Marinate the cut beef in the mixture for at least 2 hours in the refrigerator.

Heat a wok for 10 seconds over a high flame.

Add 2 tablespoons of vegetable oil into the wok and heat to approximately 250 degrees.

Add the marinated beef. Stir quickly, separate the meat, and then cook for approximately 30 seconds. Remove the beef.

Place Group A into the heated wok. Stir for 5 seconds.

Add the tofu and Group B, stir until the sauce boils. Be sure not to break up the tofu. Place a cover on top and cook for 2-3 minutes over a low flame.

After 2 minutes, pour in the cooked beef and sliced green leeks, stir several times to mix the ingredients.

When the sauce boils again, slowly add the cornstarch mix into the wok. Mix well.

Add 1 teaspoon sesame oil. Continue stirring until the ingredients are thoroughly mixed.

Tofu beef, Chinese Recipes, Tofu

About:

Ma Po Tofu – “Ma” (which means porous faced) “Po” (which means old woman) Tofu was named after the creator, an old lady who resided in Szechuan a long time ago. There were these noticeable marks on her face as a result of her previous suffering from measles. Because of this, customers often go to her restaurant give her a nick name “Ma Po”. Her favorite dish spicy Tofu then became Ma Po Tofu. It is by far one of the most famous dishes in Chinese cuisine.

Mapo Tofu (Chinese: 麻婆豆腐; pinyin: Mápó dòufu) is a popular Chinese dish from the Szechuan (Sichuan) province. It is a combination of tofu (bean curd) and minced meat, usually pork, in a fiery spicy (hot) bean-based sauce, sometimes with other ingredients such as water chestnuts, onions, or wood ear fungus. The name means “Pocked-Face Lady’s Tofu”, and is said to come from a (possibly fictional) food vendor by the name of Ma, who made and sold the dish. Another possible explanation stems from an alternate definition of 麻, meaning “numb”: the Szechuan peppercorns used in the dish can slightly numb the diner’s mouth.

True Mapo doufu is powerfully spicy with both conventional “heat” spiciness and the characteristic “ma-la” spiciness of Szechuan cuisine. The authentic form of the dish is increasingly easier to find outside China today, but usually in Szechuanese restaurants that do not adapt the dish for non-Szechuanese tastes.

Read more…

Tofu Beancurd, Chinese Recipes, Sichuan Flavor, Tofu

Ingredients:

1 cube of beancurd (long-shape), 3 black mushrooms, 1 bamboo shoot, 1/2 green bell pepper, 1 chill, 2 pieces of ginger, 1 tbsp. of white sesame oil

Seasoning:

1 tbsp. of low soium salt, 3 tbsp. of soysauce, 1 tbsp.of sugar, 2 tbsp. of cornstarch, pepper

Methods:

1. Cut the beancurd to triangle, strip and slice bamboo shoot, softy the black mushroom cut the stems, and to strings, sule the green bell pepper, shredd chilli.

2. Heat oil, fry beancurd to golden.

3. Heat another oil, sante’ ginger, chilli, add bamboo shoots slices, black mushrooms, green bell pepper to fly and beancurd, spinkle spicies and thicken, spread white sesame oil.

Tofu Beancurd, Chinese Recipes