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Spicy Bean Curd

Vegetables, also Vegetarian Foods

Spicy Bean Curd
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
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.

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