Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, mutton pot with beancurd sticks. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Mutton Pot with Beancurd Sticks is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Mutton Pot with Beancurd Sticks is something that I’ve loved my whole life. They’re nice and they look wonderful.
Dried beancurd sticks might not sound or look like the most enticing ingredient at the Asian market, but when you know how to prepare them - and it isn't hard - they just might become one of your go-to ingredients for braises, stir fries, soups, and salads. Fried beancurd sticks coated with flour and egg Sauce ingredients Szechuan pepper 花椒 star anise 八角 ginger 姜 garlic 蒜 green onions 葱 dried chilli 干辣椒. Beancurd Sticks Simmered with Chili Bean Paste.
To get started with this recipe, we must first prepare a few ingredients. You can have mutton pot with beancurd sticks using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mutton Pot with Beancurd Sticks:
- Make ready 1 1/3 lb lamb brisket
- Make ready 4 oz dried beancurd sticks
- Make ready 6 water chestnuts
- Take 8 mushrooms
- Take 8 clove garlic
- Get 1 some ginger slices
- Take 1 tbsp crushed rock sugar
- Take 1 tbsp wine
- Get 1 can bamboo shoot
- Take Seasoning
- Get 1/2 tsp salt
- Take 1 tsp dark soy
- Make ready 1 tsp light soy
- Take 1 tbsp oyster sauce
- Get 1 tsp sesame oil
- Make ready 1 dash of pepper
- Take Dipping Sauce
- Prepare 1/2 lemon leaf,thinly shred
- Take 4 cubes fermented beancurd
- Prepare 1/2 tsp sugar
Preparation Rehydrate sticks by placing in a container and covering with water. The beancurd skin, aka yuba or also commonly known among Chinese as tofu skin, used for making this dessert is the dried one. It is made from heated soy This soup tastes very like soy bean milk yet it also has a unique sweetness from the ginkgo nuts and a nutty flavor from the job's tears, though both. Mutton hot pot is usually served with plenty of seasoning such as soy sauce, chilly sauce, sesame oil, preserved beancurd, green onion etc.
Instructions to make Mutton Pot with Beancurd Sticks:
- Wash,chop and blanch lamb brisket in boiling water for 3 minutes.Drain.Deep fry till slightly brown.Dish up and drain well.
- Slightly deep fry dried beancurd sticks. Remove and soak in water.
- Cut bamboo shoot into pieces. Soak and trim mushrooms. Peel and halve water chestnuts.Slightly fry garlic.
- Saute ginger with 1tbsp. oil. Add garlic and lamb brisket. Sprinkle with wine.Put in mushrooms,beancurd sticks,water chestnuts and rock sugar. Put enough water to cover ingredients. Stew for 1 hour till tender. Add seasoning. Stew for another 5 minutes.
- Serve together with dipping sauce.
Mutton Korma or gosht korma (gosht - meat), makes for a great weekend night meal when you are relaxed and have the time for something a little more elaborate than usual. There is a fair bit of slicing and dicing involved (not to mention grinding) but the result is so worth it! Customers who viewed this item also viewed. After a quick boil in a pot of chicken broth, I have a nice bowl of soup to enjoy on chilly days! When I got this Dried BeNcurd Stick package, many part of them was crushed.
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