家常豆腐

1. 家常豆腐 Lucy, Cora, Abby 中文三

2. Description 说明 •  豆腐是素菜也很健康 （jiànkāng／healthy） • 家常豆腐盘有时候盐还是辣 •  中国常常吃豆腐,    可是美国最近也吃豆腐 •  两种豆腐：soft豆腐， firm 豆腐 • 家常豆腐盘很多, 每天吃 益曼君

3. Ingredients • 十二 to 十五 ounces firm 豆腐 (1 package) • 1/2 cup flour • 1/4 cup bean paste • 1/4 cup Chinese chili sauce • 一 teaspoon 糖 (tang-sugar) • 一 cup vegetable oil, for frying • 一 tablespoon chopped scallion (white and light-green parts) • 两 thin, quarter-size slices ginger root, minced • 一 tablespoon rice wine • 两 teaspoons low-sodium soy sauce

4.     Recipe 一.) Cut the 豆腐 blocks in 1/2, lengthwise, then crosswise into 1/4-inch thick slices. Place the flour in a shallow bowl.  二.) Lightly coat each piece of 豆腐 with the flour and arrange on a large plate in a single layer. 三.) In a separate small bowl, combine the bean paste, chili sauce, and sugar.  四.) Line a baking sheet with a few layers of paper towels. 五.) Heat 3/4 cup of oil in a wok over high heat. When the oil is very hot, add the floured 豆腐 slices one by one, arranging them so their undersides are covered with oil (you may have to fry them in a few batches). Cook for 1-2分钟, until lightly browned, then turn the pieces over and cook for 1-2分钟 to brown the second side; the slice should have a crisp coating. Transfer to the lined baking sheets as you work. 六.) Carefully discard the hot oil, then add the remaining  1/4 cup of oil to the wok and heat over high heat for 一分钟.  Add scallion and ginger, stirring for 一分钟, then add bean  paste mixture; stir for 一分钟 Add the 豆腐, rice wine, and soy  sauce. Reduce the heat to medium and cook for 3-4 分钟,  stirring constantly.  七.) Remove from heat, 服务马上. 

5. Works Cited • http://vegetarian.about.com/od/glossary/g/Tofu.htm • http://www.chiropractic-help.com/images/Tofu-nutrition-blocks.jpg  • http://projects.washingtonpost.com/recipes/2008/10/01/home-style-tofu/