Thursday 6 March 2014

Golden Bean Curd by Vanessa Tay

Golden Bean Curd


2 pieces soft bean curd
a pinch of salt

(B) (Beaten together)
3 eggs
a pinch of salt

300g minced meat
3 pieces mushrooms (soaked till soft and chopped)
50g chopped chye poh (preserved turnip)

1 tbsp. bonito flakes
some fried shallot and chopped spring onion

2 tbsp. oyster sauce
1 tsp dark soy sauce
some pepper
1 tsp sesame oil
1 tsp sugar
1/2 cup broth


1. Cut bean curd into cubes and place them in a strainer. Sprinkle salt over.
2. Keep them in the refrigerator for 3 hours. Remove and drain well.
3. Heat up 3 tbsps. of oil in a pan. Add in bean curd and pan fry till golden brown.
4. Add in eggs and stir fry till dry. Dish out.
5. Heat up 2 tbsps of oil in a wok abd stir-fry ingredients (C) until cooked.
6. Add in ingredients (E) and stir-fry evenly. Pour this sauce over the bean curd omelette. Sprinkle ingredients D on top and serve hot.

Tip: Adding salt to the bean curd will help to keep it moist and prevent hot oil from splattering during the frying process.

Source: Recipe book "1 Dish 2 Flavours" 一食两味

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