Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mutton pot with beancurd sticks. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Dried beancurd sticks might not sound or look like the most enticing ingredient at the Asian market, but when you know how to prepare them - and it isn't hard - they just might become one of your go-to ingredients for braises, stir fries, soups, and salads. Beancurd Sticks Simmered with Chili Bean Paste. Beancurd Sticks Stir-fried with Chinese Chives.
Mutton Pot with Beancurd Sticks is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Mutton Pot with Beancurd Sticks is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have mutton pot with beancurd sticks using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mutton Pot with Beancurd Sticks:
- Make ready 1 1/3 lb lamb brisket
- Take 4 oz dried beancurd sticks
- Get 6 water chestnuts
- Prepare 8 mushrooms
- Get 8 clove garlic
- Make ready 1 some ginger slices
- Take 1 tbsp crushed rock sugar
- Get 1 tbsp wine
- Take 1 can bamboo shoot
- Prepare Seasoning
- Get 1/2 tsp salt
- Prepare 1 tsp dark soy
- Prepare 1 tsp light soy
- Make ready 1 tbsp oyster sauce
- Take 1 tsp sesame oil
- Get 1 dash of pepper
- Take Dipping Sauce
- Get 1/2 lemon leaf,thinly shred
- Make ready 4 cubes fermented beancurd
- Prepare 1/2 tsp sugar
In pot of boiling water add ingredients A, bring to boil Add B , the softened beancurd sticks. Seasoning : salt , white pepper , and oyster sauce. Mutton hot pot is usually served with plenty of seasoning such as soy sauce, chilly sauce, sesame oil, preserved beancurd, green onion etc. Preparation Rehydrate sticks by placing in a container and covering with water.
Steps to make Mutton Pot with Beancurd Sticks:
- Wash,chop and blanch lamb brisket in boiling water for 3 minutes.Drain.Deep fry till slightly brown.Dish up and drain well.
- Slightly deep fry dried beancurd sticks. Remove and soak in water.
- Cut bamboo shoot into pieces. Soak and trim mushrooms. Peel and halve water chestnuts.Slightly fry garlic.
- Saute ginger with 1tbsp. oil. Add garlic and lamb brisket. Sprinkle with wine.Put in mushrooms,beancurd sticks,water chestnuts and rock sugar. Put enough water to cover ingredients. Stew for 1 hour till tender. Add seasoning. Stew for another 5 minutes.
- Serve together with dipping sauce.
The beancurd skin, aka yuba or also commonly known among Chinese as tofu skin, used for making this dessert is the dried one. It is made from heated soy This soup tastes very like soy bean milk yet it also has a unique sweetness from the ginkgo nuts and a nutty flavor from the job's tears, though both. Customers who viewed this item also viewed. After a quick boil in a pot of chicken broth, I have a nice bowl of soup to enjoy on chilly days! When I got this Dried BeNcurd Stick package, many part of them was crushed.
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