marked book:Recipe Of The Week: Pock Marked Old Woman's Tofu (Vegetarian Version)

 

Never thought of cooking Chinese food at home ? You're not alone , but every grain of rice Fuchsia Dunlop can change the air marked book.

Cooking columnist Sybil Pratt wrote, " Chinese food can be elegant mark twain books, complex and difficult .... For centuries, the Chinese home cooks have learned to cook and eat a frugal , vegetables, healthy grains and blackmail flavor while using meat marked book, poultry and fish in moderation marked book. "

It is our first choice in cookbooks for February marked book, and is an excellent excuse to try your hand at a new kitchen or perfect a favorite!
Tofu old hailed ( vegetarian version )


Map abundance is one of the most popular dishes from Chuan capital mark twain books, Changed. It is named after the wife of a conservator of the King Dynasty marked book, which delighted the workers who spend their hearty braised tofu , cooked in the restaurant by the bridge blessings 10,000 in the north of the city mark billingham books. The dish is believed to date to the late nineteenth century marked book.

Ms. Chem. 's face was marked by the scars of smallpox marked book, so it was given the affectionate nickname my pop mark billingham books, " pockmarked old woman. "

The dish is traditionally made with ground beef marked book, although many cooks use pork now . This vegetarian version is just as sumptuous mark twain books. Vegetarians are dependence  mark billingham books: a friend of mine was cooked all week as I showed him the recipe about 10 years ago. In Chuan , use the leaves of garlic ( Susan Miami ) instead of leeks, but because they are hard to find, tender leeks are a good substitute, such as green spring onion marked book.

You can also use the green shoots emerging from onions or garlic if you forget for a while ( as I often do) marked book. This dish is best done with the softer tofu to hold its shape when cut into cubes mark twain books.


    1-1 / 4 pound ( 500 to 600 g ) plain white tofu

    Salt

    4 leeks or spring onions, green parts only

    4 tablespoons of cooking oil

    21/2 tablespoons chili bean paste , Chuan

    1 tablespoon fermented black beans , rinsed and drained

    Red chilies ground 2 teaspoon (optional)

    1 tablespoon finely chopped ginger

    1 tablespoon finely chopped garlic

    1/2 cup (100 ml) vegetable stock or water

    1/4 teaspoon white pepper

    2 teaspoon of potato flour mixed with 2 tablespoons cold water

    1/4-1/2 teaspoon roasted coffee with Chuan pepper


Cut the tofu into quarters ( CM ) cubes and let stand in warm lightly salted water while preparing other ingredients (do not boil water or tofu become porous and less sensitive ) marked book. Cut leeks or green spring onion at a steep angle into thin " horse ears mark twain books. "

Heat a wok over high heat mark billingham books. Pour the cooking oil and swirl around . Reduce heat to medium , add the chili bean paste and fry until the oil is a rich red color and smells good. Then add the black beans and chilies on the ground ( if any) and saute for a few seconds until you can feel marked book.

Then do the same with the ginger and garlic. Be careful not to overheat the spices marked book, you want a thick, fragrant sauce the secret of this is to let sizzle gently mark twain books, allowing the oil to convince their flavors and aromas .

Remove tofu hot water with a slotted spoon marked book, shake off excess water and place it gently into the wok. Push the tofu gently with the back of a spoon or wok spoon to mix in the sauce without breaking the cubes mark billingham books. Add broth or water mark twain books, white pepper and salt to taste and mix gently with the back of your spoon to avoid damaging the tofu marked book.

Bring to a boil , then simmer for a few minutes for tofu to absorb the flavors of the spices. Add the sliced ​​leek (if applicable ) and the sauce delayed. When tender mark twain books, you add the flour mixture and stir gently with little water as the liquid thickens marked book.

Repeat once or twice , until the sauce sticks to the tofu and spices (do not add more as needed) . If you use green onions instead of leeks marked book, add them now and gently push the sauce.

Pour the tofu in a bowl. Sprinkle with pepper and serve roasted ground Chuan marked book.
Reproduced from each grain of rice : Simplified Chinese Home Cooking by Fuchsia Dunlop mark twain books. Copyright © 2012 by Fuchsia Dunlop .

Photographs copyright © 2012 by Chris Terry mark twain books. With the permission of the publisher marked book, W. W. Norton & Company