Ad
related to: chinese deep fried bean curd
Search results
Results from the WOW.Com Content Network
The gato zinzli originated from China and was introduced in Mauritius by the Chinese migrants from Guangzhou and Guangdong in the 18th or 19th century. [10] It is deep fried until it is slightly chewy and crispy outside before being coated with sesame seeds; it is made of sweet potato, glutinous rice, and sometimes, with red bean paste.
Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines . [ 1 ] [ 2 ]
Fried bean curd: 炸豆腐: 炸豆腐: zhà dòufu: za dao hu: A simple deep fried tofu dish, and was later adopted by Guangzhou's residents. First, deep-fry slices of fresh firm tofu until they are golden, and then serve with salted water dip (ingredients are boiling water, salt, and chopped Chinese chives). [5]
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.
Fermented bean curd can also be added in small amounts, together with its brine, to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach). In the Chaoshan region of China, fermented tofu is the main ingredient used to make a stuffed biscuit known as furu bing .
Popiah skin, bean sauce, filling of finely grated and steamed or stir-fried turnip, jicama, bean sprouts, French beans, lettuce leaves, grated carrots, Chinese sausage slices, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette: Variations: Lumpia, bò bía, ปอเปี๊ยะทอด popia thot
Traditional Chinese Simplified Chinese Pinyin Notes Three-Delicacy Dried Bean Curd Sheet: ... Shao Mianwo, deep-fried doughnut of sweet potato cubes. Jiguanjiao, ...
Abura-age – Deep-fried tofu slices; Cheonggukjang – Korean fermented soybeans; Doenjang – Fermented soybean paste [1] Doubanjiang – Chinese spicy bean paste; Douchi – Fermented and salted black soybean; Dougan – firm variety of tofu; Edamame – Immature soybean pod used as a specialty food
Ad
related to: chinese deep fried bean curd