Bean curd in oyster sauce
The bean curd in oyster sauce recipe serves four.
2 tablespoons of oil, two green onions,
white and greens separated,
Minced. One and one
quarter cup of semi-firm bean curd soaked
In hot water for fifteen minutes,
drained, dried and cut into one inch cubes.
For the sauce one tablespoons of oyster sauce, one half
Tablespoon of soy sauce,
one tablespoon of dry sherry,
to taste chicken stock.
Next I should like
to do is the typical Cantonese style cooking,
Is the bean curd with oyster sauce,
bean curd in Chinese we call tofu in a
Lot of areas especially the West coast actually
People call it tofu instead
of bean curd but anyway, tofu with oyster sauce or
Bean curd with oyster sauce,
oyster sauce is a typical Cantonese product,
All the original cooking
does not use oyster sauce or uses very very little,
For those people who like to use oyster sauce please
Watch out because the oyster
sauce is quite salty so you make sure you use
A limited amount to
make sure you get the flavour but not too salty.
Okay the ingredients of this
dish of course we start with bean curd, okay you can
Not use the silky bean curd because it's too
Soft you really should use the firm one,
you dice them sometimes you like to do
The 1 inch by 2
inch but this is large cube-sized, just fine,
And then of course you use oyster
sauce a little soy sauce, white onion and green onion,
We're gonna basically
use a little bit more salt for just the taste,
A touch of sugar, chicken stock,
a little liquid cornstarch, salt and pepper,
Finalise with a little sesame oil and of course you use a
Little bit of cooking wine, sherry,
now I'd like to start with the first step,
Blanch the bean curd, I put the bean in the
Boiling water just blanch
it very very briefly, make sure you're very gentle
You don't want to break the pieces, okay, because bean curd
Is very very fragile, nice,
basically because the tofu, the tofu you've got is in a
Box you really need to uh...
get it out, go through a blanching
To get all the unpleasant flavour from the box,
so now we shake off the hot water,
I'm going to put
it on the plate and move on to the stir-fry
And a little slow cooking
method for the oyster tofu, here we are, very nice,
Very nice, now I'm going to turn on the stove,
Ready, going to use a little bit of oil,
just one teaspoon that's good enough,
I start with a little white onion, this is seasoning I
Want to make sure the aroma is good,
good, now I'd like to put the chicken
Stock in there
because this way I'm going to just flavour
First before I put the tofu in there,
oyster sauce as the major ingredient,
Alright and I put in just a
little bit of soy because the oyster sauce is salty,
Then I need sugar,
I'm not going to put the salt in there because
The oyster sauce
and the soy sauce is probably salty enough,
Just to flavour it with the salt a little bit later, I'm
Gunna need a little
shaoshing cooking wine, it's all in there,
A touch of white pepper, alright,
incorporate the sauce there right now I'm going to
Put the tofu in there, this is very key, important,
You do not toss the fry pan
or the wok because you might break the tofu so what
You do is shake the
pan very very gently, you try to coat the tofu
With the sauce very gently, you
do not toss the fry pan alright? I might have a need for
Just a little bit of water because I want this
Tofu to simmer a little bit
and all the nice flavours sucked in, I wanna taste
The flavour a little bit now,
I would like to add just a little more oyster sauce,
Okay at this moment I'd
like to turn the flame down a little bit,
Half way, I go through a little simmer process, let
The tofu incorporate with the sauce,
get all the flavour sucking into the tofu,
Alright, nice, just a little bit longer,
alright I shake the fry pan,
Gently stir a little bit,
do not toss because you want to maintain the
Nice knife cuts of the tofu there, okay and also it's
A little reduction procedure over here too,
right now I'd like to use a little
Bit of the liquid cornstarch,
a very little bit because the sauce
Is getting a little thicker, just a little bit,
a little bit, okay I shake the pan again,
Nice, very nice, sesame oil,
finalise the cooking, look at it,
How nice it is,
just the tofu with oyster sauce in the meantime
I'd like to have a little
bit of the green onion for garnishing uhh...
One more touch, here we are
this is the beautiful bean curd with oyster sauce.