Steamed Bean Curd Skin With Ginger Sauce Food
STEAMED FISH WITH BLACK BEAN SAUCE (豉汁蒸魚)
Steps:
- Cut the ginger into thin strips, then set aside for later.
- Marinate the fish with the black bean sauce, chicken bouillon powder, sugar, salt and oil for a minimum of 20 minutes.
- Set up the steamer and spread the ginger on top. Put the dish in to cook on high heat for 50 minutes or until cooked.Pro Tip: If you poke a chopstick through and it comes out slightly flaky and the color isn't translucent, it's ready.
- Serve immediately as is!
Nutrition Facts : Calories 438 kcal, Carbohydrate 4 g, Protein 81 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 200 mg, Sodium 762 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
CUBAN BLACK BEANS I
Serve these flavorful beans over rice, as a sauce for pasta or with a good loaf of bread.
Provided by Dick
Categories World Cuisine Recipes Latin American Caribbean
Time 13h50m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, soak beans in water to cover overnight.
- Rinse beans, and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
- Test beans for tenderness, and when tender add garlic and balsamic vinegar. Salt and pepper to taste.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 55.5 g, Fat 1.5 g, Fiber 13.4 g, Protein 17.6 g, SaturatedFat 0.3 g, Sodium 11 mg, Sugar 6 g
STEAMED BEAN CURD SKIN WITH GINGER SAUCE
I am posting this in response to a request. I have not made it myself. It is a recipe by Amy Beh at the Star of Malaysia. The times and servings are guesses.
Provided by mianbao
Categories Chinese
Time 23m
Yield 2-3 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 70.9, Fat 3.8, SaturatedFat 0.6, Sodium 253.8, Carbohydrate 8.9, Fiber 1.2, Sugar 3, Protein 1.3
STEAMED BEAN CURD WITH SOY SAUCE
This is light side dish, which is fairly healthy. It's very easy to prepare too. I usually steam the tofu in my rice cooker, when the rice is almost ready. Note: passive cook time is the time to steam the tofu.
Provided by WaterMelon
Categories Soy/Tofu
Time 17m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
- Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
- Remove but leave the oil in the wok.
- Add the sauce ingredients to the wok and bring to boil.
- Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
- Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.
Nutrition Facts : Calories 151.4, Fat 12, SaturatedFat 1.1, Cholesterol 0.1, Sodium 1031.6, Carbohydrate 6.5, Fiber 0.5, Sugar 1.5, Protein 5.1
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