Deep Fried Bean Curd Dip Food

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.

DEEP-FRIED BEAN CURD WITH PORK AND VEGETABLES

Steps:

• Cut each cake of bean curd into 4 cubes, and deep-fry the pieces in oil, heated to 375 degrees, about 5 minutes, or until golden. (When adding bean curd to hot oil, do so gently, using the lid of the wok as a shield to protect yourself from any spattering oil.) Remove the bean curd, drain, cool, and cut into 1/8-inch julienne strips. Set aside. Cut the pork into similar strips, and mix with the next 5 ingredients. Cut the bamboo shoots, celery and ham into similar strips. Soak mushrooms 15 minutes in warm water, discard the stems and cut into similar julienne strips. Mince garlic. Mix cornstarch solution with the next 3 ingredients.
• Using high heat, heat a wok, add the oil, salt and garlic, and stir-fry 10 seconds.
• Add pork, and stir-fry 2 minutes.
• Add bean curd, bamboo shoots, celery and mushrooms, and stir-fry 10 seconds.
• Add stock, cover and boil 2 minutes.
• Add cornstarch solution, stir until thickened, remove from heat, and serve, garnished with Smithfield ham.