Steamed Stuffed Bean Curd Recipes

STUFFED BEAN CURD

Steps:

• For the filling -------------------.
• Add 1 to the minced pork and mix until completely blended and smooth.
• Add in the mushrooms, sweet onions and corn flour and mix well.
• For the beancurds --------------.
• Pat beancurd dry.
• Heat oil in pan.
• Place in the beancurds for deep-frying.
• Remove and drain when skin turns golden.
• Allow beancurd to cool slightly.
• Laterally cut the beancurd to make a slit on the side about more than half its length.
• (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
• Heat 1 tbsp oil in a big saucepan.
• Stir-fry the sweet onion slices until fragrant.
• Add 2 and the beancurds.
• Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
• Add mixture 3 to thicken the gravy.
• Stir well.
• Add the corriander leaves.
• Stir for a while then remove to serve.

STEAMED STUFFED BEAN CURD

Steps:

• 1. Mince pork and scallion stalk. Blend together with soy sauce, sherry and sesame oil. Divide mixture in 8 parts. 2. Cut each bean curd cake diagonally in 2 triangles. Carefully scoop out a hole or pocket on 1 cut surface of each triangle. Stuff pork mixture into the pockets. 3. Arrange stuffed bean curd on a shallow heatproof dish and sprinkle with remaining soy sauce and sherry. Steam until done (about 30 minutes). See HOW-TO, _Steaming. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED STUFFED EGGPLANT

Steps:

• 1. Prepare either of the fillings. 2. Wash eggplant. Cut in half lengthwise and scoop out seeds. Stuff filling into bottom half of eggplant and cover with top half. 3. Place on a heatproof dish. Then steam until done (about 30 minutes). See HOW-TO, _Steaming. 4. Cut eggplant crosswise, through stuffing, in 1/2- to 1-inch slices, and serve. VARIATIONS: TO CUT:Cut a 1 1/2-inch slice from each end of the eggplant, reserving the slices. With a sharp knife or apple corer, hollow out the eggplant's center about 1 inch in diameter. Then stuff with filling and replace the end slices, fastening them with toothpicks. After steaming, cut crosswise as in step 4. TO SIMMER:After step 2, boil 1 1/2 cups water. Add eggplant and simmer, covered, 45 minutes, turning several times for even cooking. Remove eggplant slice and keep warm. Then add to liquids in pan 1 egg yolk, beaten 1/2 teaspoon salt and a dash of pepper. Cook, stirring, until sauce thickens. Pour sauce over eggplant and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED BEAN CURD SKIN WITH GINGER SAUCE

Steps:

• Wet the sheet of beancurd.
• Fold it 5 or 6 times, then cut it into retangular pieces.
• Place on a heatproof plate.
• Combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.
• Spoon mixture over beancurd pieces.
• Steam over rapidly boiling water 2 to 3 minutes or until cooked.
• Line a serving plate with blanched Hong Kong kai lan.
• Arrange the steamed beancurd on the green vegetable.
• Garnish and serve.