Cut bean curd into 2 cm (3/4 in) dice and drop into a pan of boiling water until heated through, about 4 minutes. Drain in a colander. Heat peanut oil in a wok and on low heat fry spring onion for a ...

Originally, its flavorings were very mild, unlike the popular dishes of today, such as pockmarked lady’s bean curd and other hot dishes, Even today, some Sichuan dishes, like velvet shark’s fi ...

Use a paper towel to rub the oil into the pan to coat it evenly. When the skillet is hot, lay the bean curd slices in it in one layer. Pan-fry the pieces for about three minutes, or until pale ...

Soak dried fungus and dried mushrooms in separate bowls of hot water for 30 minutes. Save soaking water after squeezing excess water from mushrooms. Discard mushroom stems and cut caps into slices.

Because fermented bean curd gains a mild, funky smell in the process ... Heat the oil to 170°C (340°F). When the oil is hot, start frying the ribs in batches – do not crowd the pan.

For example, when stir – frying hot pepper powder, a skilled chef can make it as red as blood. In Sichuan, stir – fried bean curd with minced meat is a dish of white bean curd in red oil ...

Tofu is a nutrient-dense food that is made from soy milk. It is high in protein and contains all essential amino acids that ...

About Tahu Telur (Indonesian Bean Curd Omelettes): Omelets made with tofu (bean curd). Topped with tomato sauce. Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small ...

Add the water spinach and stir to coat, then add the fermented bean curd and seasoning sauce. Stir–fry for 1 minute or just until the water spinach has wilted and is tender. Serve immediately ...

To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven preheated to 160C/325F/Gas 3 for 10 ...

Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a ...

For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went ...