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Recipe Collections
Pocket Tofu
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Ingredients:
Cheong Fatt Fried Tofu 200gm, lean meat 60gm, horseshoe 20gm, chinese mushroom 20gm, fresh ginger 10gm, green & red pepper 1 each.
Flavoring:
Ground nut oil 500gm, salt 5gm,
chicken stock
powder 5gm, sesame oil 5gm, a little plain soup, corn flour according to taste.
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1. |
Cut out a hole in the middle of the already fried tofu, extract out the tofu inside and then turn it around lightly. |
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2. |
Minced up the lean meat, rip off the skin of the horseshoes and cut it into rice size, cut the chinese mushroom and fresh ginger cut it into tiny cubes, extract out the seeds of the green & red pepper and slice it.
Then mix up the minced meat with horseshoe, tiny mushroom cubes, tiny fresh ginger cubes, part of the
chicken stock powder and corn flour. Mix it until almost gluing and then insert it into the empty inner part of tofu.
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3. |
Heat up the wok and put in the oil. Add in the filled tofu into the hot oil with 120C. Deep fried it until crunchy in golden colour, and then fetch it out. Pour out the oil from the wok, heat it up again after that with a little bit of oil.
Add in the green & red pepper slice together with the fried tofu, pour in the soup and let it boil up. Further add in the remaining salt, chicken stock powder, cook it until simmer and it will be ready to serve after adding in some sesame oil. |
Delicacy Tip:
The action of extracting the fried tofu has to be done lightly and with stability. Take note that the tofu cannot be cooked for too long or else it will not be crunchy anymore.
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