Beancurd is also known as tofu, which is an affordable protein food. It is high in soy protein and low in fat. It is considered as health food and now a day. Basically there are two types of tofu, the traditional type and the modern type. The traditional type is set on board, usually providing hard or tender textures for different purposes; the modern type is packed individually. There are many ways to cook beancurd in sichuan style, such as 'Braised beancurd', 'Bear palm shaped beancurd'.
Ingredient
6 cubes beancurd (2 inches x 2 inches)
120 ground pork
3 dried black mushroom (soak until soft - remove stem)
6 stalk of green cabbages
8 slices of ham
2 cup of soup stock
Seasonings-1
1/3 tsp salt
4 Tbsp eggs white
2 Tbsp flour
Seasoning-2
1 Tbsp light soya sauce
1/4 tsp salt
1/2 Tbsp cornstarch paste (thickening - 1/2 tbsp cornstarch, 1/2 tbsp water)
1/2 tsp sesame oil
Method
1. Smash beancurd finely and place in a large bowl. Add ground pork, salt, eggwhite, and flour, mix well.
2. Put in 1 tbsp beancurd mixture on a spoon, then put it back to your palm, then scoop back in the spoon, repeat this procedure three or four times to make into a an olive-shaped ball. Place on a plate which is rubbed with oil.
3. Finish doing the beancurd ball (about 20 pieces). Put 1 cup of oil in wok then put them into wok to deep-fry beancurd balls in hot oil until golden brown.
4. Heat 2 tbsp of oil to stir-fry black mushroom, green cabbages, (first scald cabbage in boiling water then plung in cold water), and ham slices.
5. Then pour in stock and add light soya sauce, salt and all the fried beancurd balls.
6. Cook for 5 mins over low heat, thicken with cornstarch paste, add sesame oil. Serve.
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