Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Spicy Bean Curd

Vegetables, also Vegetarian Foods

Spicy Bean Curd
Ingredients:
4 firm bean curd (one pound)
1 teaspoon spicy salt (salt mixed with ground Sichuan pepper)
4 ounces self-raising flour
2 cups vegetable oil
1 scallion, minced fine
1 chili pepper, seeded and minced fine
1/2 teaspoon salt
Preparation:
1. Quarter the bean curd and toss each piece with the spicy salt.
2. Make a batter with the flour and seven ounces of ice water. Mix gently until well blended and set aside for twenty minutes.
3. Heat oil then drain about half the bean curd and toss them with half the scallion and chili pieces. Quickly dip them into the batter, let excess drain off, and deep-fry them in hot oil until golden brown stirring often. Drain on paper towels and set them on a pre-heated plate. Repeat with the remaining ingredients. Serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720