What to do with dried bean curd?
- Dave M.P. Nov 21, 2004 12:51 PM
I want to make something using the dried bean curd I bought....is it correct that no matter what I do with it, I need to boil it first? I have several sheets of it. Does anyone have any good recipes for dishes using dry bean curd?
As Yimster stated, they should be soaked, NOT boiled before using. Mfe usually wraps something like ground pork in them, making little cigar-like rolls and braises or steams them (they can also be deep-fried). They are lke the stuffed tofu skin items you find in dim sum restaurants, only a little bigger.
If you get into it, try the frozen tofu skins instead of the dried ones. We much prefer using the frozen ones because the dried ones tend to be tough and chewy even after soaking and cooking.
If you have the flat sheet kind (they are very fragile, comes in a pack of 3 folded sheets usually), you may want to try this... kind of a soy soup dessert.
Rinse the dried bean curd sheets with cold water. Drain. In a stock pot, bring about 8 cups of water to a boil. Add the dried bean curd sheets (3 folded sheets). Keep the liquid boiling over medium heat. Be careful that the liquid doesn't overflow (that's why you need a large stock pot). The sheets are going to dissolve (different brands of sheets dissolve better than others). Then, add rock sugar to desired sweetness. And voila!!
The soup is kind of like a hot, and thicker soy milk. This is very much a home-cooking recipe. You would probably never find it at Chinese restaurants.