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The fried version is known as (腐皮捲, fu pei gyun). The first character "fu" comes from tofu, though a more accurate description is that the skin is made from the ingredient bean curd. Some Cantonese restaurants serve the fried crispy version at night, often with mayonnaise as dipping sauce. Another name is the (豆腐捲, tofu gyun). [1]
Thousand-layer tofu (千葉豆腐, qiānyè dòufu, literally "thousand-layer tofu", or 凍豆腐 dòngdòufu, 冰豆腐 bīngdòufu in Chinese, both meaning "frozen tofu") is a frozen tofu. The ice crystals that develop within it result in the formation of large cavities that appear to be layered.
Stir frying (Chinese: 炒; pinyin: chǎo; Wade–Giles: ch'ao 3; Cantonese Yale: cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has
You get the irresistible taste of fried tofu, without the mess of oil splashes and stains. Place a block of extra-firm tofu between kitchen towels, then set a heavy object like, a cast-iron pan ...
There are many kinds of soybean products, including tofu skin, smoked tofu, dried tofu, and fried tofu. Stinky tofu is fermented tofu. Like blue cheese or durian, it has a very distinct, potent and strong smell, and is an acquired taste. Hard stinky tofu is often deep-fried and paired with soy sauce or salty spice.
Chow mein (/ ˈ tʃ aʊ ˈ m eɪ n / and / ˈ tʃ aʊ ˈ m iː n /, simplified Chinese: 炒面; traditional Chinese: 炒麵; Pinyin: chǎomiàn) is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu.
Anhui cuisine is heavily associated with tofu, with Chinese folklore crediting the creation of tofu to the Han dynasty prince Liu An who hailed from Shou County (dubbed the "hometown of tofu"). [1] According to Chinese legend, stinky tofu was created by Anhuinese scholar Wang Zhihe who sold his product in Beijing to make a living after failing ...
Larger fried balls of gluten, called miànjīnqiú (麵筋球) or miànjīnpào (麵筋泡), which may be up to 13 cm (5 in) in diameter, are sometimes seen in Asian supermarkets, often stuffed with meat or tofu mixtures and served as a dish called "gluten meatballs" (麵筋肉丸, Miànjīn roùwán) or "gluten stuffed with meat" (麵筋塞肉 ...