Fermented Bean Curd Food
FU JU FERMENTED TOFU OR BEAN CURD
I am always running into recipes calling for fermented bean curd. Well Florence Lin supplied the answer.
Provided by That is Dr House to
Categories Soy/Tofu
Time P7D
Yield 6 skewers
Number Of Ingredients 6
Steps:
- Press the bean curd for 2 hours. Dry with towels and cut into 9 pieces. Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each. Leave space between each.d Place in covered steamer pot in well aired room for 2 to 4 days. {Trust me you want it well aired.} It will develop a orangish yellow mold and have a slippery appearance and strong odor.
- Grind the crushed peppers, peppercorns and fennel. Add salt and mix well then pour into a dish. Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd. Repeat until done.
- Put into a wide-mouth jar and pull out skewers carefully. Pour wine to cover and sprinkle salt mix on top. Cover in keep in refrigerator. IT will be ready to use in a week and will keep indefinitely.
- NOTE this is highly seasoned. Use small portions. If wine is too strong use salt dissolved in water. It may be made without the spices and just the salt.
Nutrition Facts : Calories 27, Sodium 3471.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 0.1
CHINESE FRIED RIBS WITH FERMENTED RED BEAN CURD
These Chinese Fried Ribs marinated in red bean curd are a favorite in our family. At parties, we can't fry them fast enough! The combination of fermented red bean curd and five spice powder makes for some of the tastiest ribs in our repertoire.
Provided by Bill
Categories Pork
Time 2h35m
Number Of Ingredients 13
Steps:
- Place your pork rib pieces into a large bowl. Add the red fermented bean curd, white pepper, sesame oil, five spice powder, Shaoxing wine, soy sauce, maple syrup, garlic powder, onion powder, and baking soda-everything except the cornstarch and frying oil.
- Using your hands, work the mixture into the pork ribs until they are well coated. Marinate anywhere from 2 hours to overnight.
- If you refrigerate the pork ribs overnight, let them come up to room temperature before cooking. When you're ready to fry, pour 3 or more cups of peanut or vegetable oil into a small to medium pot-enough so you have 2-3 inches of oil. Heat your frying oil to 300 degrees F/150 degrees C. It's best to use a kitchen thermometer to monitor the oil temperature before and during the frying process.
- When the marinated ribs are at room temperature and while your oil is heating, toss the ribs once more to redistribute the marinade, as there may be liquid that has pooled. Make sure everything is well-combined. Next, add the cornstarch to the ribs and mix until a paste forms that evenly coats the ribs.
- When the oil reaches frying temperature-either via your thermometer, or when a rib dipped in the oil sizzles strongly-deep fry the pork ribs in small batches, about 4-6 pieces at a time. Use a slotted spoon to separate them as soon as you place them in the oil to avoid sticking and ensure even cooking.
- Turn up the heat once you drop in the ribs, as the oil will cool. As you fry, continue to adjust the heat lower or higher as needed to maintain temperature. The pork ribs should fry fairly quickly, about 5-7 minutes.
- When they're cooked, they'll be a light maroon color and should be crisp all around. Transfer to a paper towel using a slotted spoon. When all the ribs are fried, serve!
Nutrition Facts : Calories 320 kcal, Carbohydrate 6 g, Protein 13 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 200 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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