Fried Beancurd Jelly

Fried Beancurd Jelly

Fried Beancurd Jelly is a home-style staple dish at difficulty 3/5 (Intermediate), about 567 kcal. Fried Beancurd Jelly is a specialty snack from the Shanxi and Shaanxi regions. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

3 / 5

★★★☆☆

Intermediate
Estimated Calories

567 kcal

Ingredients

  • Beancurd Jelly 500g
  • Corn Oil 10ml
  • Minced Garlic 10g
  • Green Onions 15g
  • Broad Bean Sauce 15g
  • Light Soy Sauce 20ml
  • Dark Soy Sauce 10ml
  • Salt 5g
  • Five Spice Powder 5g
  • Coarse Chili Powder 15g
  • Mineral Water 20ml

Steps

  1. Cut the beancurd jelly into cubes (about the size of mahjong tiles).
  2. Turn the heat to low. Heat oil in a wok until it is slightly warm. Add minced garlic and fry until fragrant, then add the broad bean sauce and stir-fry until red oil is released.
  3. Add the beancurd cubes to the wok and stir-fry for 10 seconds.
  4. Add light soy sauce to enhance the flavor and dark soy sauce for the color. Stir-fry evenly, then add the chili powder and continue to mix.
  5. Add salt and five spice powder, stirring for another 10 seconds.
  6. Add the prepared mineral water and stir-fry for 10 seconds. Once the sauce becomes thick, turn off the heat and transfer to a plate.
  7. Sprinkle chopped green onions on top to finish.

Notes

Fried Beancurd Jelly is a specialty snack from the Shanxi and Shaanxi regions. It is smooth and tender with a savory-salty, slightly spicy flavor, featuring aromas of garlic and soy sauce. Made primarily from starch, it provides rich carbohydrates for a quick energy boost. The cooking difficulty is moderate, suitable for beginners with some experience; the entire process takes about 15 minutes.

Est. Difficulty: ★★★
Est. Calories: 567 kcal
Category: Stir-fry

Calculation:
The materials listed below are for one person's serving size. You must determine how many portions you plan to make before each cooking session. One portion is just enough for one person.

- Beancurd Jelly 500g
- Corn Oil 10ml
- Minced Garlic 10g
- Green Onions 15g
- Broad Bean Sauce 15g
- Light Soy Sauce 20ml
- Dark Soy Sauce 10ml
- Salt 5g
- Five Spice Powder 5g
- Coarse Chili Powder 15g
- Mineral Water 20ml

- When selecting beancurd jelly, it is best to choose jelly made from pea starch. If this is not possible, sweet potato starch or other types are also acceptable.

If you discover any problems with the workflow or areas for improvement following this guide, please submit an Issue or Pull Request.

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