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In this vegetarian version of a Chinese-American favorite, oven-baked tofu gets tossed in a savory, sweet, and slightly spicy sauce along with crisp-tender broccoli, then topped with toasty sesame ...
Sweet & Sour Tofu. Sweet and sour sauce is a staple across Chinese-American restaurant menus—and for good reason. The combination of savory, tangy, and sweet flavors pairs well with virtually ...
Eggplant mud (茄泥) is a Chinese recipe of steamed and mashed eggplant. It is served with dressings such as pounded garlic with soy sauce. In Sichuan cuisine many people also like to add hot peppers and cilantro. It is a common lunch dish and may be eaten with rice or rolls.
4 tbsp soy sauce (divided) 1 tsp sesame oil; 1 tsp Shaoxing rice wine; 1 lb eggplant (2 medium Chinese eggplants or 1 American eggplant) oil for frying; 8 garlic cloves, finely minced; 1 tsp ...
Egg drop soup, also known as egg flower soup, (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the ...
Tofu is made of soybeans and is another popular food product that supplies protein. The production process of tofu varies from region to region, resulting in different kinds of tofu with a wide range of texture and taste. [37] Other products such as soy milk, soy paste, soy oil, and fermented soy sauce are also important in Chinese cooking.
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Traditional dish from Chongqing made from pig's blood, tripe, duck's blood, ham and chicken gizzard. Beansprouts, chili, Sichuan peppercorn, sesame and other spices are often added as seasoning. Mapo doufu: 麻婆豆腐: 麻婆豆腐: mápó dòufǔ: Literally "pockmarked old woman's tofu". Spicy sauce similar to yuxiang ("in the style of fish ...