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Peking-Style Fried Bean Curd

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.2258
Energy (kCal)490.17
Carbohydrates (g)73.6524
Total fats (g)14.4496
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the bean curd into 1/2 inch slices. | 2. Before frying, coat with flour then dip into the egg. | 3. Heat the wok then add 2 T oil. | 4. Arrange the slices of bean curd evenly on the bottom of the wok. | 5. Fry over medium heat for about 1 minute, or until golden brown. | 6. Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock. | 7. Pierce the bean curd with a fork to allow the liquid to seep through. | 8. Turn heat to low and cook until the liquid is absorbed by the bean curd. | 9. Shrimp's eggs may be added to this dish if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bean curd 1 package - - - -
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    egg 1 beaten 71.5 0.36 6.28 4.755
    green onion 1 tablespoon chopped 1.62 0.3444 0.0582 0.0282
    gingerroot 1 tablespoon chopped - - - -
    cooking wine 1 teaspoon 2.45 0.3087 0.0245 0.0
    salt 1 teaspoon - - - -
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    stock 1/2 cup 85.68 9.3366 3.1626 4.0446

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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