Chinese vegetarian cooking

Dawei

Hey guys, I just started posting chinese recipes on to my blog, www.sanshou.typepad.com. It is new, in fact I have only two recipes , but better than nothing. I will put more regularly.

Nature Boy

Cool, will keep an eye on it. Have you got any good ones with tofu?

Dawei

Yup a lot tofu ideas

I really appreciate this idea.

My local chinese cooks the best tofu. I think they buy it in marianated in the sauce. It is crispy on the outside and the sauce is held in the middle making it juicy.
Do you know how I can achieve this effect?

Dawei

Moonbaby. have a look my blog , read the post SHAO AUBERGINE, the method is very similar, the problem is that the cooker they use in a take away gives really high pressure heat which enables the chef to heat up everything really fast. You know the way that when you fry chips when you take it out from a fryer it is so crispy, but after awhile it will go soft, so the secret is to put them into the sauce ( the sauce is thicken by the potato flour) as soon as you take them out from the fryer. And the oil needs to be really hot when you fry the second time, as it is only to make things crispy. Hope that helps.

I never thought to deep fry tofu.
I'll give that a go.....thanks Dawei

Tar.Aldarion

Good luck with it. Nice blog. Keep those recipes coming.

I tried the tofu and it was exactly right!
I have spent years trying to figure that out!
Thanks very much

Dawei

Hey Moonbaby, glad to hear that , that made my day,