Tag Archives: 腐竹

Chinese Recipe : Pig’s stomach with Beancurd Sheet Soup

2013/10/30 Lets Woodson

Ingredients for Soup
Pig’s Stomach	1 pcs
Water Chestnut	600g
Ginkgo	150g
Pork (Lean meat)	300g
Dried Tangerine Peel	1 pcs
White Pepper	about 10 pcs
Beancurd Sheet	150 g
Water	9 cups

Ingredients for washing Pig’s Stomach
Salt	2 tbsp
cornstarch	2 tbsp
Oil	2 tbsp
Ginger (pounded)	1 slice
Water

A. Preparation – Wash the Pig’s Stomach

1. Cut off the fat. Then, flip the Stomach and remove the dirt.

2. Use 1 tbsp of salt to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.

3. Use 1 tbsp of cornstarch and 1 tbsp of oil to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.

4. Put Pig’s stomach into boiling water. After 2 minutes, put it into water.

5. Scratch the outer thin layer off. Flip the Pig’s Stomach, cut the fat and rinse it. Then, flip the Pig’s stomach again.

6. Bring water to boil with a pounded ginger. Then, boil the pig’s stomach again for 3 minutes.

7. Put it into water and flip it again. The Pig’s stomach is ready for cooking.

B. Cooking Method

1. Prepare Water Chestnut 600g and Ginkgo 150g. Remove the pith of Ginkgo.

2. Put the Pork into boiling water for 1 minute.

3. Bring 9 cups of water with Ginkgo, Water Chestnut, Pig’s Stomach and Pork to boil.

4. Rinse and clean the Dried Tangerine peel

5. Put few pieces of White Pepper into Pig’s Stomach.

6.Put Tangerine Peel and the boiled ingredients into Slow Cooker. Bring water to boil over high heat. Then switch it to slow.

7. Rinse the Beancurd Sheet. Then put it into slow cooker.

8. Boil until Pig’s Stomach soft. (around 2 hours)

All, STEAM

Chinese Dimsum Recipe : Steamed Beef Balls with Beancurd Sheet

2012/10/17 Lets Woodson

Ingredients for Six balls
Beef	160g
Fat Pork	20g
Dried Tangerine peel (Soaked until soft)	1/2 piece
Coriander	1 sprig
Water chestnuts	1 pcs
Beancurd sheet	1 sheet

Marinade
Baking Soda	1/2 tsp
Sugar	1 tbsp

Seasonings
Soy Sauce	1/2 tsp
Oyster sauce	1/2 tbsp
SHAOXING wine	1/2 tsp
Chicken Power	1/2 tsp
Pepper	Dash
Sesame Oil	few drops
Cornstarch	1/2 tbsp
water	1 tbsp

1. Slice beef and mix with 1/2 tsp of Baking Soda and 1tbsp of sugar. Marinate for about 30mins and rinse. Absorb all water.

2.Finely Chop the fat pork, Water chestnut, Coriander and Dried Tangerine peel.

(Video shows how to slap minced meat)

3. Cut beef into small pieces. Then mince with chopped fat pork, Water chestnut, Coriander and Dried Tangerine peel. Stir with all seasonings in single direction until sticky. Then, Slap the mixture thoroughly (see above video) and place in refrigerator. Chill for at least half day before using.

4. Soak the Beancurd sheet until soft. Wipe it to dry. Take the minced beef and form beef ball. Place it on top of beancurd sheet.

5. Steam on high heat for 10mins. Serve!

All, Stir-fry

Chinese Recipe : Stir-fried “Beancurd Sheet” with “Potherd mustard”,”Sliced Pork” and “Dried Shrimp”

2012/10/15 Lets Woodson

Beancurd Sheet :	110g
Dried Shrimp :	20g
Potherd mustard :	80g
Pork Collar meat	150g
Chinese Mushroom :	6 pieces
Preserved Turnip (Optional) :	1 slice

Sugar (for Potherd mustard) :	1/2 tsp
chicken stock :	1/2 cup

Seasoning for Pork
Sugar :	1/2 tsp
Cornstarch :	1 tsp
Light Soy Sauce	1/2 tbsp

Beancurd Sheet

Chinese Mushroom :

Dried Shrimp

Potherd mustard

1. Wash and soak “Beancurd Sheet”, “Chinese Mushroom” and “Dried Shrimp” until soft. Wash and Soak the “Potherd mustard” to reduce the salty level.

Beancurd Sheet

Chinese Mushroom

Pork

Preserved Turnip

2. Cut the “Beancurd Sheet” into 1cm length. Shredded the “Chinese Mushroom”. Sliced the “Pork”. Cut the “Preserved Turnip” into fine long strips.

Potherd mustard

3. Press the “Potherd mustard” to reduce water. Cut it into 1cm length , mix with Sugar 1/2 tsp. Then stir-fry the “Potherd mustard” to dry without oil. Dish up and set aside.