Tea-Laced Bean Curd, Three Varieties

Name: Tea-Laced Bean Curd, Three Varieties
Yield: Serves 3
Cuisine: Chinese
Ingredients: Water 90 ml (3 fl oz / ⅜ cup); Chrysanthemum tea leaves ½ tsp; Green tea leaves ½ tsp; Pu’er tea leaves ½ tsp; Egg yolks 6; Egg whites 9; Salt to taste; Plain (all-purpose) flour 1 Tbsp, mixed with some water to form a thick paste; Plain (unsweetened) soy milk 625 ml (20 fl oz / 2½ cups)

Preparation info

Serves
3

Difficulty
Easy

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

This is an original recipe I came up with. Having been inspired by Japanese bean curd artisans, I wanted to make flavoured bean curd that would represent Chinese culture. Therefore I chose tea flavours that I felt represented China's rich tea culture; green tea, pu‘er, and the sweetly floral chrysanthemum.

Ingredients

Pu’er tea leaves ½ tsp
Green tea leaves ½ tsp
Chrysanthemum tea leaves

Asia
China
Main course
Vegetarian
Beijing

Method

Place tea leaves in separate bowls. Add 1 Tbsp water to each bowl and leave tea to steep for 5 minutes. Strain teas and set aside. Reserve tea leaves if making decorative spring rolls squares (see next step).
To make decorative spring roll squares, trace out the Chinese character for tea with flour paste on surface of spring roll squares. Dab reserved tea leave