Type to search

Braised osmanthus with homemade beancurd

epicure 25 April 2013
Cuisine ,
Type of Meal
Vegetarian-friendly No


Serves 4 Prep time 10 minutes
Cook time 20 minutes

homemade beancurd
1/3 egg
100ml soy bean milk
pinch of salt
pinch of chicken stock powder
2 tsp dried osmanthus flowers

sauce and garnish
8 stalks Hong Kong choy sum or mustard greens
1/3 tbsp oyster sauce
100ml chicken stock
400ml oil for deep-frying

• To make beancurd, mix the egg, soy bean milk, salt and chicken stock powder thoroughly. Pour the mixture into a square or rectangular plate. Top with osmanthus flowers (which won’t sink into the mixture) and steam for 12 to 14 minutes. Leave to cool.
• Cut the cooled beancurd into 4 large squares or to your desired shape. Deep fry in hot oil for about 3 to 4 minutes or until golden brown. Transfer to serving plates.
• Stir fry the mustard greens and place at the side of serving plates, as a garnish.
• Mix the oyster sauce and stock over moderate heat for about 2 minutes.
• Pour the cooked sauce over beancurd and serve hot.

From m(int.) Network

Discover other publications