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How to make Vegetarian Broth
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Stir-fry 1.5kg soybean sprouts quickly in 3 tbsp oil. Add 10 liters of water, 1 piece of sugar cane (approx. 60xm, cut into pieces and crush), 5 to 6 corn cobs and 1 cup button mushrooms. Bring to a boil, then simmer over low heat for 2 hours.
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How to make MSG Substitute |
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Stir-fry 1.5kg soybean sprouts quickly in 3 tbsp oil. Add 5 liters of water, 1 piece of sugar cane (approx. 60xm, cut into pieces and crush), 5 to 6 corn cobs and 1 cup button mushrooms. Bring to a boil, then simmer over low heat until the liquid is reduced to 1 liter. Filter through a cheese cloth and pour into ice cube trays. Store in the freezer. Each cube substitutes 1 teaspoon of MSG.
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How to make Pressed Beancurd - "Tou Fu Kan" |
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To make one block pressed beancurd
Ingredients:
- 2 blocks beancurd
- 1 tsp salt
Directions:
- Combine beancurd and salt. Stir thoroughly with a wooden spatula, breaking up the blocks of beancurd into little pieces. Heat, continuing to stir, until it comes to a boil
- Empty the contents into a strainer which has been lined with several layers of cheesecloth. Wrap neatly and securely. Press between 2 boards and place an additional weight (for example a bowl filled with water) on top. Allow to stand for half a day.
- Remove hardened beancurd from the cheesecloth. The pressed beancurd is now ready for use as an ingredients for othe Chinese dishes.
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Other guides and tips:
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