Stuffed Bean Curd—Hakka Chinese home-cooking in Calcutta, feat. Jessie Yung скачать в хорошем качестве

Stuffed Bean Curd—Hakka Chinese home-cooking in Calcutta, feat. Jessie Yung

In in third instalment of our four-part series with Jessie Yung, chef and co-founder of Jessie Yung's Kitchen, she makes a wonderfully comforting dish using firm tofu called "steamed beancurd" (蒸豆腐). Fresh, silken tofu (豆腐) has been produced by local businesses in Tangra, Calcutta's Chinatown, for generations. Jessie recalls eating fresh, silken tofu with ginger syrup as a child for dessert. However, it is the firmer, drier version of tofu, called teokon (豆乾), that is most suitable for our recipe today. It is sturdier than soft tofu and can withstand the filling. Speaking of, Jessie prepares a delicious minced pork filling using carrots, spring onions and shiitake mushrooms for texture, and some sauces and seasonings for flavour. Once the beancurd triangles are stuffed, you have two options when it comes to cooking them: you can steam them or deep-fry them. Normally, these are made in a large batch in Jessie's family, out of which one batch is eaten steamed the same day, and the leftovers are put in the fridge to firm up and be fried another time. "Fried beancurd" (炸豆腐) can be made by frying the stuffed beancurd with the raw filling, or by deep-frying the steamed beancurd in hot oil until golden. These can be served with any Chinese sauce of your choice. Jessie prepares a Chinese black bean sauce, Douchijiang (豆豉酱), to go with it. This dish is best enjoyed with a fragrant, non-parboiled, steamed rice. *** Jessie runs her much-loved cloud kitchen, Jessie Yung’s Kitchen, in Calcutta with her husband Peter and her two children. Started during the pandemic, Jessie’s takeaway-only menu has a dedicated following. They intentionally steer clear of usual Chinese restaurant fare, choosing instead to feature Hakka and Cantonese homestyle dishes, as well as dishes from the different parts of China and South East Asia that Jessie learns on her travels. This dish uses a few ingredients which may not be in your pantry, such as the Chinese black bean, oyster sauce, dried shiitake mushrooms, etc. These are all readily available in New Market. We purchased them from Nasiruddin Sardar who runs Shop no. 39A in the spice lane inside New Market. 🥢 Jessie Yung's Kitchen on Instagram:   / jessieyung.kitchen   ______________________________________________ 📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST https://www.bongeats.com/recipe/steam... ______________________________________________ 🌟 Support us by becoming a Patron of Bong Eats Adda: https://www.bongeats.com/community/join ______________________________________________ 🎵 Music: "Barir pashe arshi nagar" originally composed by Lalon Fakir in the 1800s. Re-arranged and recorded for Bong Eats by Diptanshu Roy @dolinman (mandolin) @TarishiMukherjee (vocals) Abhijit Kundu (guitar) Nilesh Banerjee (drums)