Side Pannel
Oyster with Fried Bean Curd
Oyster with Fried Bean Curd
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 2 oz Oysters; shelled
- 3/16 Carrot
- 1 Green onion
- 1 Bean curd
- 1 ts Salt
- 1/4 ts Pepper
- 1 1/2 tb Cornstarch
- Oil for frying
- 1/2 ts Salt
- 1/4 ts Pepper
- 1 tb Cornstarch
- 1 ts Sesame oil
Directions
(1) Discard any shell crumbs remaining from oysters. Place oysters in
colander, shake in salted water, and drain. Parboil oysters in boiling
water for 5 minutes. (2) Cut carrot in half lengthwise and slice thinly
into pieces 1-1/4 inches long. Cut green onion diagonally. (3) Cut bean
curd into 2-inch-long thin triangular shapes. Sprinkle with salt and pepper
and coat with cornstarch. Deep-fry bean curd in 350øF oil. (4) Preheat oil
in pan. Fry green onion first, then add carrot and fried bean curd. Add
oysters and pan-fry slightly. While pan- frying, add a little water and
season oysters with salt and pepper. (5) Dissolve 1 tablespoon cornstarch
in 2 tablespoons water. Add to (4) and cook until mixture becomes thick and
shiny. Drop a few drops of sesame oil at the end.
by Sook Joung Ha Note: *This is Northern Chinese style dish. It is
characteristic for this type of dish to cook for short time over high heat.
colander, shake in salted water, and drain. Parboil oysters in boiling
water for 5 minutes. (2) Cut carrot in half lengthwise and slice thinly
into pieces 1-1/4 inches long. Cut green onion diagonally. (3) Cut bean
curd into 2-inch-long thin triangular shapes. Sprinkle with salt and pepper
and coat with cornstarch. Deep-fry bean curd in 350øF oil. (4) Preheat oil
in pan. Fry green onion first, then add carrot and fried bean curd. Add
oysters and pan-fry slightly. While pan- frying, add a little water and
season oysters with salt and pepper. (5) Dissolve 1 tablespoon cornstarch
in 2 tablespoons water. Add to (4) and cook until mixture becomes thick and
shiny. Drop a few drops of sesame oil at the end.
by Sook Joung Ha Note: *This is Northern Chinese style dish. It is
characteristic for this type of dish to cook for short time over high heat.
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