Friday, June 9, 2017

Lucky Fuzhou Noodles with Fried Tofu, Vegetables and Egg Sauce

     Healthy, Savory and Delicious!
     Fuzhou Noodles are made with a special kind of flour from Fuzhou, China.  The water that is used to make Fuzhou noodles has a high lye content.  The lye adds an interesting flavor to the noodles and it creates an elastic texture.
     This recipe is not made in the style of Fuzhou cuisine, but this entrée does have gentle flavors.  Fuzhou is one of the 4 cuisines of the Fujian Cuisine category.  Fujian Cuisine is one of the 8 major Chinese Cuisines.  Overall, Fujian cuisine is known for light gentle flavors that feature umami taste sensations.  Light sweet sour flavors are also part of Fujian cuisine.  Egg sauces are not really in this cuisine category, but the gentle savory flavor does fit in with the theme.
     Today's tofu and Fuzhou noodle recipe features an egg sauce that has a light savory flavor.  Egg sauces have a high nutritional value and nutrients in the yolks help to improve eyesight.  The tofu is egg washed and pan fried then added to the entrée as a featured garnish.  Tofu can be pan fried with no batter coating, so skipping the batter coating step is an option for those that prefer traditional Chinese style fried tofu.
     Batter Fried Tofu:
     This recipe yields 1 portion.
     Step 1:  Cut 2 thick rectangular slices of Firm Tofu that measure 2" x 4" x 3/8" thick.
     Cut the 2 rectangle tofu pieces into 4 triangle shapes.
     Step 2:  Heat a non-stick sauté pan over medium heat.
     Add enough vegetable oil, so the oil is about 1/4" deep.
     Adjust the temperature so the oil is 350ºF.
     Step 3:  Dredge the tofu triangles in flour.
     Dip the tofu in egg wash.
     Pan fry the egg dipped tofu triangles till they are a light golden brown color on both sides.
     Step 4:  Remove the fried tofu triangles from the pan and set them on a wire screen roasting rack over a drip pan.
     Keep the Batter Fried Tofu warm on a stove top.
     Lucky Fuzhou Noodles with Fried Tofu, Vegetables and Egg Sauce:
     This recipe yields 1 large entrée that can be shared by 2 guests.
     Step 1:  Keep a pot of water boiling on a back burner for cooking the Fuzhou Noodles later in the recipe.
     Step 2:  Place 1 1/2 cups of light chicken broth in a container.
     Add 1 pinch of sea salt and white pepper.
     Add 1 pinch of Chinese Five Spice Powder.
     Add 1/4 teaspoon of turmeric.
     Add 1/2 teaspoon of thin soy sauce.
     Add 1 1/2 tablespoons of cornstarch.
     Mix the ingredients together.
     Set the sauce mixture aside and stir again before adding it later in the recipe.
     Step 3:  Heat a mini wok (or sauté pan) over medium/medium high heat.
     Add 2 tablespoons of vegetable oil.
     Add 1 teaspoon of minced ginger.
     Add 1 minced garlic clove.
     Briefly stir fry for a few seconds till the garlic and ginger become aromatic.
     Step 4:  Add 1/4 cup of thin sliced celery.
     Add 1/4 cup of sliced Button Cave Mushrooms.
     Add 1/4 cup of large diced red bell pepper.
     Add 1/4 cup of large diced green bell pepper
     Add 1/4 cup of large green onion pieces.
     Add 1/3 cup of sliced onion.
     Add 1/3 cup of small broccoli florets.
     Add 1/3 cup of asparagus tips.
     Add 1/2 cup of chopped cabbage.
     Step 5:  Stir fry the vegetables till they are a little more than halfway cooked and still crisp.  (al dente)
     Step 6:  Add the reserved sauce mixture.
     Bring the sauce to a boil while stirring.
     Stir till the sauce thickens.
     Step 7:  Reduce the temperature to medium low heat.
     Push the vegetables to one side of the pan.
     Slowly stream 1 whisked large egg across the exposed sauce in the pan.  Try to create long thin ribbons of egg.
     Toss the egg sauce and vegetables together in the pan.
     Step 8:  Reduce the temperature to very low heat.
     Keep the sauce and vegetables warm.
     Step 9:  Place 1 portion of Fuzhou Noodles in the pot of boiling water.  (The thin Fuzhou Noodles will fully cook in just a few seconds!)
     Boil till the Fuzhou Noodles are tender.
     Step 10:  Use a fine mesh strainer to drain the water off of the noodles.
     Place the Fuzhou Noodles in a mixing bowl.
     Add 1/2 teaspoon of blended sesame oil to the noodles while tossing.
     Keep the noodles warm on a stove top.
     Mound the Fuzhou Noodles on the center of a plate.
     Spoon the vegetables and egg sauce on the plate around the noodles.
     Place the Batter Fried Tofu Triangles on top of the vegetables and Fuzhou Noodles.
     Pour any extra sauce in the pan over the tofu.
     Fuzhou Noodles bring good luck!

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