Label
All
0
Clear all filters

Fermented Bean Curd (Red, Chilli, and Regular)

Appears in

By Ken Hom

Published 1990

  • About

This is a cheese-like form of bean curd preserved in rice or in wine, in brine with rice, or in chillies, and sold in glass jars at Asian speciality markets. It is very popular in China where it is eaten by itself with rice or used in cooking or as a condiment. It is used as a flavouring agent, especially with vegetables. A little adds zest to any vegetable dish. Once it begins to cook, it produces a fragrant odour that enriches the vegetables. It comes in several forms: the red fermented bean curd has been cured in a brine with red rice, rice wine, and sometimes with crushed dried chilli peppers, and the regular one has been made with wine. Once the jar has been opened, fermented bean curd will keep indefinitely if resealed and refrigerated. You can only find this at Asian speciality markets. There is no substitute for this unique ingredient.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the worldโ€™s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title