Ingredients:14 oz (400 g) fresh bean curd (tofu)
1/4 tsp scallions, chopped
1/4 fresh ginger, chopped
1 tbsp salt, or to taste
1 tsp rice wine
3 cups (750 ml) vegetable oil for deep-frying; uses about 3 1/2 oz (100 ml)
2 tbsp (30 g) flour
2 eggs
1/4 tsp MSG (optional)
1/4 tsp scallions, chopped
1/4 fresh ginger, chopped
1 tbsp salt, or to taste
1 tsp rice wine
3 cups (750 ml) vegetable oil for deep-frying; uses about 3 1/2 oz (100 ml)
2 tbsp (30 g) flour
2 eggs
1/4 tsp MSG (optional)
Directions:
1. Cut the bean curd into 1/4 inch (6 mm) diamonds. Spread on a dish sprinkle with the scallions, ginger, MSG, salt, and rice wine. Let marinate. Beat the eggs.
2. Heat the oil in a wok to about 210oF(100oC), or until small bubbles just appear around a piece of scallion green or ginger when tossed into the oil. Dip the bean curd into the flour and then into the egg. Add to the oil a few pieces at a time. Deep-fry until brown. Remove and drain well. Place in a dish. Garnish with cooked green leaves and serve.
2. Heat the oil in a wok to about 210oF(100oC), or until small bubbles just appear around a piece of scallion green or ginger when tossed into the oil. Dip the bean curd into the flour and then into the egg. Add to the oil a few pieces at a time. Deep-fry until brown. Remove and drain well. Place in a dish. Garnish with cooked green leaves and serve.
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