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1. In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes.
Ground Beef Casserole. Flavor extra lean ground beef with Italian seasoning, onion powder, and garlic. Then add diced tomatoes and top with a sprinkle of cheese.
Tofu Bánh Mì. In this meat-free Vietnamese classic, the pressed tofu marinates twice: once quickly before cooking and again after it’s cooked. A French baguette will do the job, but an airier ...
Yong tau foo – Tofu filled with ground meat or fish; Douhua. Inarizushi. A steamed tofu skin roll. Tokwa’t baboy, with crusted, deep-fried soft tofu atop.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender. Stir the soup in the saucepan and heat to a boil.
Firm tofu fried and braised in a sweet soy-based sauce and then dried. [42] [43] Hsinchu: pork balls: 貢丸: kòng-ôan: Often eaten in soup (湯; thng). [44] Hsinchu: rice vermicelli: 米粉: bí-hún: Thin al-dente rice noodles. Often eaten 'dry' (乾; ta/kan, without soup) with mushroom and ground pork. [45] Nantou: yi mein: 意麵: ì-mī ...
Traditional Hakka versions of yong tau foo consists of tofu cubes stuffed and heaped with minced meat (usually lamb or pork) and herbs, then fried until golden brown, or sometimes braised. [ citation needed ] Variations include usage of various condiments, including eggplants , shiitake mushrooms , and bitter melon stuffed with the same meat paste.
Add butter to noodles and toss to combine. Meanwhile, in another large pot over medium-high heat, heat oil. Cook beef, breaking up with a wooden spoon, until no longer pink, about 6 minutes ...