Bean Curd Cocoons
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
Directions
- 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.
- Heat the oil in a wok to about 210oF(100oC),
or until small bubbles just appear around
a piece of scallion green or ginger 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.
