Guotie Bean Curd

Name: Guotie Bean Curd
Yield: Serves 4–6 with 2–3 Other Dishes
Cuisine: China
Ingredients: 1.5 ml (¼ tsp) potato flour; 15 ml (1 tbsp) sesame oil; 15 ml (1 tbsp) thin or light soy sauce; 60–75 ml (4–5 tbsp) vegetable or chicken stock; 2.5 ml (½ tsp) salt; 15 ml (1 tbsp) Shaoxing wine or medium dry sherry; 1.5 ml (¼ tsp) sugar; 4 cakes bean curd, refreshed; 15 ml (1 tbsp) plain flour; 1 large egg, lightly beaten; 2 ml (⅓ tsp) salt; ground white pepper to taste; 75–90 ml (5–6 tbsp) peanut or vegetable oil; 15 ml (1 tbsp) peeled and finely shredded ginger; 5 ml (1 tsp) finely chopped garlic; 4 large spring onions, trimmed, cut into 5 cm (2 in) lengths then shredded finely, with white and green parts separated

Preparation info

Serves
4–6
with 2–3 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

A Famous Peking dish which, because it is easy to make, is served as much at home as in local restaurants, where, more often than not, the chefs come from the neighbouring Shandong province. The name means little more than ‘pan-fried’, but ‘guotie’ has a much more Chinese ring to it.

Ingredients

4 cakes bean curd, refreshed
15 ml (1 tbsp)

Asia
China
Starter
Beijing
Vegetarian

Method

Quarter each cake of bean curd, then halve the thickness of each piece. Pat dry with kitchen paper.
Prepare the sauce. In a small bowl mix together the potato flour, wine or sherry, soy sauce, salt, sugar and stock and put to one side.
Sift the flour into a small bowl. Gradually add the egg, stirring vigorously so it mixes to a thick and smooth batter. A