Yesterday, I gave you a noodle recipe to use as part of a Chinese dinner, and today I'm going to give you a tofu dish.
I also have yet to find Shaoxing wine, so I always just substitute whatever alcohol I happen to have on hand. This time, I used dry vermouth, but I have used sherry, whiskey, and wine in the past-it's a bit of a free-for-all.
I used the little Thai bird's eye chilies, which are extremely hot, so I seeded them and left them whole so I could just spoon them out when the dish was finished.
You can get fermented black beans at Asian markets. I have never managed to get my fried tofu to have the beautiful golden color that is shown in the photo.
I don't know if I don't let the oil get hot enough, or if I don't cook it long enough, but it is always anemic-looking. If anyone has any suggestions, I'd love to hear them.
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