Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, leek with bakkwa and bean curd. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Leek with bakkwa and bean curd is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Leek with bakkwa and bean curd is something which I’ve loved my entire life.

Easy recipe for stir-fry leeks with vegetables with roast pork and fried beancurd (tau kua). This is an auspicious dish during Chinese New Year, but The natural saltiness of the roast pork flavours the dish and complements the leeks well. I added tau kwa (deep fried bean curd) and carrots for a more.

To begin with this particular recipe, we have to first prepare a few components. You can have leek with bakkwa and bean curd using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Leek with bakkwa and bean curd:

1. Get Main
2. Take 2 piece leek, use fleshy stem only, cut diagonally into slices
3. Get 1 piece bean curd, medium size, cut into bite size
4. Take 1 piece bakkwa (pronounced as Rou Gan in Chinese), cut into bite size
5. Get Other
6. Take 100 ml starch water, 5ml starch flour dissolved in 100ml water
7. Get 2 1/2 tbsp cooking oil
8. Take 1 tbsp light soya sauce

In one bed the broad/fava beans finish in time to plant hearting cabbage, whose harvest. Find recipes with bean curd on Yummly. From Chinese fried bean curd sandwiches or braised bean curd with mushrooms to drunken noodles and shredded pork with bean curd, discover new ways to cook with bean curd right here. Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.

Instructions to make Leek with bakkwa and bean curd:

1. Prepare the starch water, using 5ml starch flour stirred in about 100ml water. Add in light soya sauce. Put aside.
2. Heat cooking oil in frying pan using low heat. Fry bean curd till evenly browned.
3. Add in leek and bakkwa. Stir fry all using high heat. Keep stirring till leek evenly cooked but not burned.
4. Turn off heat. Add starch water and simmer for awhile.
5. Ready to serve.

Slicing the leeks with the grain prevents them from falling apart into mush after getting caramelized. Fermented bean curd (fǔrǔ, 腐乳), also called fermented tofu, bean cheese, or tofu cheese, is a Chinese ingredient with many cooking applications. Fermented bean curd is not used as a main protein, but as a flavor agent or seasoning. The flavor is salty, subtly sweet, and many say, faintly. Bakkwa, also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky.

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