Deep-Fried Bean Curd
Ingredients:- 14 oz (400 g) fresh bean curd (tofu)
- 1/4 tsp scallions, chopped
- 1/4 fresh ginger, chopped
- 1 tbsp salt, or to taste
- 1 tsp rice wine
- 3 cups (750 ml) vegetable oil for deep-frying; uses
about 3 1/2 oz (100 ml)
- 2 tbsp (30 g) flour
- 2 eggs
- 1/4 tsp MSG (optional)
Directions:
1. Cut the bean curd into 1/4 inch (6 mm) diamonds. Spread on a dish sprinkle with the scallions, ginger, MSG, salt, and rice wine. Let marinate. Beat the eggs.
2. Heat the oil in a wok to about 210oF(100oC), or until small bubbles just appear around a piece of scallion green orginger when tossed into the oil. Dip the bean curd into the flour and then into the egg. Add to the oil a few pieces at a time. Deep-fry until brown. Remove and drain well. Place in a dish. Garnish with cooked green leaves and serve.
Deep-Fried Mutton
Ingredients:
1 oz (200g) cooked mutton
3 tbsp flour
2 tsp. salt water
1 tbsp cornstarch (cornflour)
2 tsp. rice wine
2 cups (500ml) vegetable oil
1 1/2 beaten eggs
Spiced pepper-salt for the dip
Directions:
1. Cut the mutton into 3/4 inch (2cm) chunks. Mix with the salt water and rice wine and let marinate for several hours. Remove and dry.
2. Mix the beaten egg, flour, cornflour and enough and salt water to make a batter. Stir in 1 tbsp of the oil. Coat mutton chunks with the batter.
3. Heat the remaining oil in a wok over high heat to very hot, about 350oF (180oC). Add the mutton chunks and deep-fry until brown. Remove and drain. Sprinkle with the spiced pepper-salt.
Deep-Fried Stuffed Green Peppers
Ingredients:
oz 9250g) green peppers
2 eggs, separated
9 oz (250g) lean boneless pork
2 tsp. flour
1/2 tsp. scallions, chopped
1/2 tsp. cornstarch (cornflour)
1/2 tsp. fresh ginger, chopped
2 cups (500ml) vegetable oil for deep-frying
1 tsp. salt, or to taste
1/2 tsp. spiced pepper-salt
1 tbsp soy sauce
1/4 tsp. MSG (optional)
1/4 tsp. five-spice powder
Directions:
1. Wash, halve length-wise, and seed the green peppers. Cut each half into two triangles and dry well. Set aside.
2. For the filling, mince the pork and mix it with the scallions, ginger, salt, soy sauce, five-spice powder, MSG (optional), and half the egg white.
3. Beat the rest of the egg whites with the yolks and mix with the flour, cornstarch and enough water to make a thick batter.
4. Fill the inside of each piece of pepper with the filling level to edges. Add coat the filled side with flour.
5. heat the oil in a wok over medium heat to 350oF (175oC) or until a piece of scallion green or ginger sizzles and moves about rapidly when tossed into the oil. Dip the filled side of each piece of pepper into the egg batter and then drop it into the oil , filled side down. Deep-fry until the coating is golden brown, then remove, drain well, and place in a dish, Sprinkle with the pepper-salt and serve.
Deep-fried Yellow Croaker with Sweet-and-Sour Sauce
Ingredients:
- 1 whole yellow croaker about 1 1/2 lb (750 g) (or similar fish)
- 1/2 tsp. garlic, chopped
- 1/2 tsp. salt
- 2 tsp. soy sauce
- 6 cups (1,500 ml) vegetable oil for deep-frying; uses about
7 oz (200ml) 10oz (300ml) clear stock
- 1/2 tsp. scallions, chopped
- 14 tbsp (200g) sugar
- 1/4 tsp. fresh ginger, chopped
- 10 tbsp (150g) cornstarch (cornflour), dissolved in 5 tbsp water
Directions:
1. Draw, scale, and wash the dish. Blot dry. Make 5 to 7 diagonal slashes about 1/4 inch deep at even intervals on each side. Rub salt in the slashes and dust all over with flour.
2. Heat the oil in a wok to about 350oF (180oC). Hold the fish by the tail and carefully lower it into the oil. Slide a wok scoop or spatula under the fish to keep it from sticking to the wok and deep-fry until the slashes open, about 2 minutes. Continue to turn the fish and deep-fry it until the skin is brown on all sides. Finish by laying the fish flat in the oil and pressing the head down with the scoop until it browns. Remove , drain and place on a large oval sewing dish.
3. Pour all but 7 tbsp of the oil out of the wok. Heat until the oil surface ripples. Add the scallions ginger, garlic, vinegar, and soy sauce. Add the stock, sugar, and cornstarch. Cook, stirring until the sauce thickens. Pour over the fish and serve.