Wednesday, January 11, 2012

Stuffed tofu puff with enoki mushroom and corn kernel

 



[Prep: 20 minutes | Cook: 20 minutes | Make: 4 people | Calories: 1350 (Estimated)]he
n.com/

Info                                                                                  

A easy, quick and delicious dishes that suitable for coming Chinese New Year.  Tofu
puff, enoki mushroom, and preserved sausage are the ingredients easy to get from
most of the Chinese Super market.    



 Ingredients                                                                        
1- 400g of minced pork
2- About 15 tofu puff

3
- 1 Chinese preserved sausage
4- 1/3 cup corn kernel
5- 3 dried scallop, soaked
6-
200g Enoki mushroom
http://tonykarenkitchen.com/
Sauce                                                                                  
[just for reference only]
1- 300ml of chicken broth
2- 1 tbsp of corn starch

3
- 2 tbsp of cold water
http://tonykarenkitchen.com/
Steps                                                                                   

1-  Marinade the pork with "Tony marinade method" for 15 minutes.  Meanwhile, cut the tofu puff in half.  Dice the sausage.  Shred the scallop.  Heat the pan with 1/2 tbsp of oil over medium heat.  Stir-fry the corn and sausage for 2 minutes.  Add in the pork and mix it well.


2-  Stuff the pork mixture into the each tofu puff evenly.  Press it well.  Heat hte pan with 1 tbsp of oil over high heat.  Pan fry the pork mixture until brown. 

3-  Add in the chicken broth and bring it to boil.  Turn the heat to medium.  Cover and simmer for 5 minutes.  Mix the corn starch and water until smooth and put it aside.


4-  Dish up the tofu puff and keep the sauce in the pan.  Add in the shredded scallop and mushroom and cook for 2 minutes.  Stir and add in the corn starch mixture until the sauce is thicken.  Pour it over the tofu puff.  Serve it in hot. 
Tips                                                                                     
1- Press the pork firmly into the tofu puff or it will fall apart while cooking.
2- Soak the dried scallop in the morning and it will be ready at the evening.  You can also prepare it early and keep it in the fridge.
3- Stir and mix the corn starch mixture simultaneously.  Stop adding the mixture if the sauce is thicken. 


Copyright © Tonyandkarenkitchen.com All rights reserved.
 

My 2nd cook book is available now in HK.  You can find it in most of the well know book store in HK.  The price is only 48$ HK.  The book contain both English and Chinese Instruction.  It has a lot of secret recipes that I have never been disclosed in the website.  For more detail, Please click here for detail.



Thank you so much for your support!

No comments :

Post a Comment