take 2 - stuffed bean curd (hakka style)

mar 19, 2023 (sun).............made a 2nd attempt

benchmark video 1 (you tuber職人吹水) : https://www.youtube.com/watch?v=Gucoip-N_WE&t=496s

benchmark video 2 (you tuber kerry's kitchen) : https://www.youtube.com/watch?v=QgK9DuKXAOM&t=323s

introduction

- it is not a signature dish in hong kong...............but bean curd is one of my favorite food

main ingredients

- minced pork with fats (~100g)

- medium firm bean curd

- dried mushroom

- dried shrimp (i skip it coz not available)

- shallot

- garlic

- green onion

- oyster sauce

- soy sauce

- sugar

- white pepper powder

- sesame oil

- corn starch

- shaohsing chinese cooking rice wine (made in taiwan)

marinated sauce ingredients

- 1/2 tablespoon soy sauce

- 1 teaspoon oyster sauce

- 1 teaspoon corn starch

- 1/2 teaspoon white pepper powder

- pinch of sugar

- touch of sesame oil

sauce ingredients

- 150ml water

- 1/2 tablespoon soy sauce

- 1 teaspoon oyster sauce

- 1/2 teaspoon sugar

steps

1. soak dried mushroom in boiling water

2. soak bean curd in salt water for ~30 mins

3. squeezed water out of mushroom

4. diced garlic, mushroom and sliced shallot

5. mixed minced pork, diced mushroom, diced dried shrimp and marinated sauce well............ marinated for hours if possible 

6. dry the bean curd with kitchen paper

7. cut bean curd into smaller piece.............spoon off a little bit from bean curd.............add thin layer of corn starch in the hole

8. add the spooned bean curd into meat mix

9. stuff little mixed meat onto each bean curd

10. pan fried with meat side down until brown

11. pan fried the other side till brown

12. add shallot in the middle until fragrant

13. add garlic until fragrant

14. then sprinkle wine

15. add in sauce.......cook till it thickens

16. add chopped green onion...........done

taste

-not too bad with the look and taste

-since bean curd is tasteless, therefore seasoning heavy on the sauce and marinated meat to compensate

areas of improvement

-this time already made the bean curd half thick and leave more sauce........but realize this dish is not that for me

-from execution wise, this attempt is not bad

-next time try another bean curd dish which put in fresh minced shrimp......but more difficult to cook (first steam and then pan fried)