Stuffed Bean Curd Food
STUFFED BEAN CURD
Make and share this Stuffed Bean Curd recipe from Food.com.
Provided by Kim Ong
Categories Chinese
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
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