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4
pieces
6
oz
2
oz
1
tablespoon
1
tablespoon
1
tablespoon
1/3 cup
Marinade
1/2 teaspoon
1
tablespoon
2
teaspoons
1
tablespoon
1
1/2 cup
2
tablespoons
1
tablespoon
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Square bean curd
Pork, chopped
Fish fillet, chopped
Dried shrimp, soaked and chopped
Green onion, chopped
Green onion, shredded
Cooking oil
Salt
Wine
Cornstarch
Soy sauce
Soup stock
Soy sauce, or oyster sauce
Cornstarch, mix with 1 tablespoon cold water
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Method :
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Squeeze out the excess water by weighing
down the bean curd with a cutting board or flat platter for about 2
hours. If you are in a hurry boil the bean curd in salt water (6 cups
water, 1 teaspoon salt) for 2 minutes. Drain. Cut each piece
crisscrossly, altogether 16 triangle pieces.
-
Mix the chopped pork, fish, shrimp and
onion with the marinade ingredients. If too dry add 2 or 3 tablespoons
water (from soaking shrimp) to mix to the right consistency. Cut a slit
on each bean curd triangle. Stuff the slit with meat mixture.
-
Fry the stuffed bean curd with meat side
down for about 2 minutes until golden brown, tipping the frying pan a
little so that the bean curd will not stick to the pan. Add soup stock
(water will do). Cover and simmer for 3-4 minutes. Dish out carefully
with pancake turner.
-
Add soy sauce, or oyster sauce, then
cornstarch paste to cook until thickened, sprinkle shredded green onion
and pour over bean curd.
-
Serve hot with steamed rice.
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