Stuffed Bean Curd

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READY IN: 22mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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