Sweet and Sour Bean Curd

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::Sweet and Sour Bean Curd

*3 cakes Chaozhou bean
curds
*0.5 piece each green and
red chili
*some carrot slices
*1 T. each of green beans
deep-fried peanuts and
diced onion
*1 t. mashed garlic
Cornstarch Solution:
*2 T. ketchup
*0.5 t. white vinegar
*0.25 slab lump sugar
*0.25 t. each of salt and
mashed garlic
*0.5 c. stock
*1 t. potato starch

Method:

1. Bring 2 cups of water to a boil with some oil, scald the green beans and carrot slices till done. 2. Bring 2 cups of water to a boil with 0.5 teaspoon of salt, soak the bean curds for a while. Scoop out, pat dry, cut up into small pieces, deep-fry in boiling oil till golden brown. 3. Heating 1 tablespoon of oil, saute the mashed garlic with onion. Add the green and red chili and cornstarch solution. Bring to a boil; add the remaining ingredients; cook for 2 minutes; add deep-fried peanuts to serve.

Total time:

40m

Cooking technique:

stewing

Cuisine:

Shanghai

Food menu:

vegetable

Cholesterol:

0mg

Carbohydrates:

21g