Basic Deep-Fried Egg Foo Yung
INGREDIENTS:
4 Cakes bean curd
Oil for deep-frying
Salt
4 Cakes bean curd
Oil for deep-frying
Salt
1. Cut bean curd cakes in 1-inch cubes. Blot gently with paper toweling to remove as much moisture as possible.
2. Heat oil and deep-fry bean curd cubes, several at a time, until puffed up and golden. Drain on paper toweling. Sprinkle with salt and serve hot.
NOTE: Deep-fried bean curd cubes can be added to any stir-fried dish. They should be added at the very end, only to heat through (so as not to lose their interesting texture and crispness). Speared on toothpicks, these are also excellent as an hors d'oeuvre to serve with cocktails. VARIATION: At the end of step 2, also sprinkle lightly with hot sauce.
2. Heat oil and deep-fry bean curd cubes, several at a time, until puffed up and golden. Drain on paper toweling. Sprinkle with salt and serve hot.
NOTE: Deep-fried bean curd cubes can be added to any stir-fried dish. They should be added at the very end, only to heat through (so as not to lose their interesting texture and crispness). Speared on toothpicks, these are also excellent as an hors d'oeuvre to serve with cocktails. VARIATION: At the end of step 2, also sprinkle lightly with hot sauce.