CUCUMBER BEAN CURD

Ingredients:

lA lb. mashed bean curd

4 oz. minced pork

2 tsp. sherry

Chopped ginger and scallion

1 egg

A pinch of salt

2 tbsp. cornstarch

1 lb. cucumber

1/2 cup of vegetable oil

1 tbsp. soy sauce

1 tsp. sugar

2 tbsp. clear broth

To Prepare:

1. Mix bean curd with pork, 1 tsp. sherry, ginger, scallion, egg, salt, and 1 tbsp. cornstarch.

2. Peel cucumbers and cut off each tip. Cut cucumber into sections 3 cm. long and remove pulp. Sprinkle with 1 tbsp. cornstarch and stuff the cucumber with the bean curd filling.

3. Fry cucumber over a high flame until the ends turn yellow. Add 1 tsp. sherry, soy sauce, sugar, broth and simmer for 15 minutes. Place the cucumbers into a bowl. Thicken remaining juice with cornstarch. Add 2 tbsp. vegetable oil and pour over cucumbers: Serve.

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