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Wu Hsiang Tou Fu Kan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.6048
Energy (kCal)35.314
Carbohydrates (g)6.1684
Total fats (g)0.1824
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The tofu called for is six 3 X 3 X 1/3 inch squares. | 2. Do not make this in very hot weather. It sours. | 3. Press the bean curd to remove excess water. Do this by wrapping in cheese cloth and placing on a slanted board. Place very heavy plates or other flat surface on top. Place weights on top of that. The water will drain out slowly. Allow to sit overnight or at least 8 hours in a cool place. The time is recommended by Lin. | 4. To cook: | 5. Bring water to boil. in small saucepan. Add remaining marinade ingredients. Simmer 5 minutes. Let sauce cool then add pressed bean curd [cover it completely] Simmer 10 minutes on low heat. Do NOT LET BOIL. Remove and let curd soak over night. Drain cut into pieces and serve or use in other dishes such as Ch'in Ts'ai Pan Kan Szu. | 6. If desired keep covered and refrigerated for up to 2 weeks in Marinade. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tofu 6 pieces firm - - - -
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    star anise 1 - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt 1/2 teaspoon - - - -
    msg 1/8 teaspoon - - - -

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



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