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Chinese Recipes »  Tofu Recipes

 

Tofu Recipes



Chinese Vegetarian Egg Rolls
   

Preheat a large skillet or wok over high heat; add the 1 tbsp. cooking oil. Stir fry spinach, carrot, cabbage, mushrooms, onion, water chestnuts, pea pods, bamboo shoots, garlic and gingerroot for 2-3 minutes. In a bowl combine egg, soy sauce, sherry and salt; stir in the vegetable mixture. Set aside to cool for wrapping. Place an egg roll skin with 1 point toward you. Spoon 1/4 cup vegetable filling diagonally across and just below center of skin. Fold bottom point of the skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner, moisten point; press firmly to seal. Repeat with remaining egg roll skins and filling. Fry egg rolls, a few at a time, in deep hot cooking oil (375F) for 2-3 minutes or until golden brown. Drain on paper toweling. Serve warm with Sweet and Sour Sauce or Chinese mustard

Red Bean Soup
   

Rinse adzuki beans, then soak in cold water for at least 4 hours or overnight. Drain. Bring a pot with 4 cups of water to boil. Add the adzuki beans and tangerine peel, and simmer, stirring occasionally, for an hour. Add lotus nuts and simmer for another hour. Once the beans are tender and starting to break apart, add sugar. Stir until dissolved. Serve hot or chilled.

Melon shells filled with Fruits
   

Carefully scoop out the flesh of the melon and cut into cubes, removing as many seeds as possible. Transfer the diced flesh to a bowl. Add the remaining ingredients and carefully and gently toss the mixture to mix the fruit. Divide the mixture equally between the two watermelon shells. Chill in the refrigerator for 30 minutes and serve.

Flowing Walnut Pudding
   

Grind the walnut until it is very fine. Add into 3 cups of boiling water and simmer for 30 minutes in a saucepan. Strain and discard the residue with a cheesecloth. Add sugar, rice flour and another cup of water to the strained milk. And mix well. Heat to boiling while stirring constantly to avoid burning. Then simmer over very low fire for 3 minutes. Serve hot.

Almond Biscuit
   

Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough. Form the mixture into balls about 1 - 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg. Bake in a moderate oven (350 F / 180C) for 20 minutes or until golden. Cool on a wire rack.

Mandarin Pancake
   

Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each piece into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to prevent drying. Place a nonstick frying pan over medium heat until hot. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side. Remove from pan and separate into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking remaining pairs of pancakes. Serve pancakes hot. If making ahead, reheat pancakes in a microwave oven or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes.

Hoisin Beef and Scallion Rolls
   

In a plate, mix together the soy sauce, oil, garlic, ginger, and some pepper. Add the beef and marinate overnight in the refrigerator, turning once. Heat the broiler. Pat the marinated meat dry and broil the steak, about 4 inches from the heat, until rare, 5 to 6 minutes per side. Cool completely and then slice very thin on the bias, across the grain of the meat. Trim the slices to form approximately 2 x 4 inch strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay a small bundle of scallion julienne at one end and roll up securely. Arrange on trays, seam side down, cover tightly with plastic wrap (make sure the plastic is in close contact with the beef), and refrigerate until time to serve.

Snow Fungi Sweet Soup
   

1. Soak the snow fungi in hot water for 30 minutes, then rinse well, cut away and discard any hard or discolored pieces. 2. Put the snow fungi in a bowl with the measured water and sugar and steam for an hour. 3. Leave to cool, then place in the refrigerator to chill. 4. Before serving, strain the cherries and mix with the snow fungi. This soup can also be served hot, in which case add the strained fruit to the snow fungi in the steamer and steam for another 5 minutes before serving.

Crispy Walnuts
   

Put the nuts with the sugar and water in a small pan and bring to the boil. Simmer for 5 minutes over a low heat, then remove from the heat and marinate the nuts in the syrup for 4 hours. Turn from time to time to ensure they are all well-coated. Bring the deep fat to a very high heat and then, over a low heat, deep fry the nuts for about 4 minutes until golden brown. Lift out and put in a plate to cool. Serve cold.

Cream Pie Chinese Style
   

1. Prepare the dough (1). Combine in a bowl, flour and slightly melted lard and mix well. Place in the refrigerator for 4 to 5 hours. 2. Prepare the dough (2). Sift the flour into a bowl and drop the egg and combine, adding water gradually. Mix well until a smooth dough is formed. Place on a board and knead well until it becomes stiff. Place in the refrigerator for 4 to 5 hours. 3. Make a pie crust. Roll the dough (2) out flat and place the dough (1) in the middle. Wrap (1) with (2) tightly and roll it out into a rectangle. Fold the rectangle into 3 layers. Roll it out, turn it 90 and fold into 3 as before. Repeat the process two more times and finally roll it out into thick. 4. Cut the crust into a size a little larger than chrysanthemum mold and place it in the mold. Stick it tightly on the inside of the mold with your fingers. 5. Make the cream. Bring the milk and sugar to a boil in an aluminum pan. When the sugar melts, transfer the content into a bowl and let cool. Divide into 2. Add cornstarch into one half and set it over low heat. Mix until it becomes creamy. Add another half of milk and vinegar and mix. 6. Place the cream into the mold and bake for 10 minute in the oven over high heat. Cover with aluminum foil and bake for another 10 minutes. Remove the mold and serve.


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WESTERN RECIPES | Appetizers and Snacks | Beef,Lamb and Veal Meals | Beverages | Biscuits | Breads and Pastries | Cakes and Pies | Desserts | Eggs and Breakfast | Fish Meals | Pork Meals | Poultry Meals | Salads and Dressings | Sauces and Dips | Soups and Stews | Sweets | INDIAN RECIPES | Chutneys and Pickles | Rice, Biryanis and Pulaos | Kachumbers and Raitas | Masalas & Spice Blends | Kebabs | Vegetable Purees | Steamed Vegetable Dishes | Greens or Leafy Vegetables | Indian Breads | Non-Vegetarian | Vegetarian | Indian Barbecue | Fruit Dishes | Kids Food | Health Food | Almonds Dishes | Cream Cheese Dishes | Travel Treats | Summer Coolers | Paneer Dishes | Monsoon Dishes | Milk Dishes | South Indian dishes | Mushroom dishes | Redmeat dishes | Traditional dishes | Non-Vegetarian Sweets | CHINESE RECIPES | Low Fat Recipes | Noodles Recipes | Tofu Recipes | Dim Sum Recipes | Chinese New Year Recipes | Side Dish Recipes | Chinese Rice Recipes | AMERICAN RECIPES | The Main Dish | Veggies | Cookies | Latin American Recipes | Cheese Recipes | Duck Recipes | American Rice Recipes | High Fiber Recipes | High Protein Recipes | Low Calorie Recipes | Low Carb Recipes | Low Cholesterol Recipes | Sugar Free Recipes | Quick and Easy Recipes | Casserole Recipes |
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