Three More Over Rice Dishes
Ingredients: Fermented Tofu (Furu), Granulated Sugar, Toasted Sesame Oil, Potatoes, Cooking Oil · 40 min cook time · 585kcal · ₩10,550
Ingredients
1cube Fermented Tofu (Furu), 0.25tsp Granulated Sugar, 0.5tsp Toasted Sesame Oil, 350g Potatoes, 2tbsp Cooking Oil, 2cloves Minced Garlic, 1bag Laoganma Spicy Pickled Vegetables, 1tsp Baijiu Liquor, 1tsp Soy Sauce, 0.25tsp Salt, 0.0625tsp MSG, 1tsp Chinese Dark Vinegar, 300g Green Peppers, 5ea Eggs, 0.25tsp White Pepper, 1tsp Shaoxing Wine
Instructions
1. Cook some rice in a rice cooker. Grab a cube of furu (fermented tofu) onto a small plate. Sprinkle on about a quarter teaspoon of granulated sugar plus a couple drops of toasted sesame oil. Wait till the rice is bubbling and steam is coming out. Put your furu onto the rice and maybe together with an egg too. When your rice is done, your furu and the hard-boiled egg will also be ready.
2. Take one big or two medium-sized potatoes (about 350g) and dice them into about half-inch cubes. Give them a couple rinses and soak them in water for about 10 to 15 minutes before frying. Then drain and set aside.
3. Get your wok piping hot, shut off the heat, and add in oil (about 2 tablespoons). Give it a swirl to get a nice non-stick surface. Next, heat on medium-low. Toss in the potato, fry for about 10 minutes or until it starts to look a little bit translucent.
4. Scrooch the potato to the side of the wok. Add in two cloves of minced garlic, quick fry it, then toss in one bag of Laoganma spicy pickled vegetable. Mix it with the garlic and quickly fry it until fragrant (about 1 minute).
5. Mix everything together. Give it a brief fry. Then turn the heat to high. Swirl in a teaspoon of baijiu liquor (or Shaoxing wine). Give it a quick mix. Then splash in a teaspoon of soy sauce, another quick mix. Finally, splash in one teaspoon of Chinese dark vinegar. Give it one last mix and out. Your stir-fried potato cubes with spicy salted cabbage is done, perfect to eat with way too much rice.
6. Here we have about 300g of green pepper. You can use whatever fresh pepper is available to you, just choose the heat level according to your own taste. Cut off the stem, half it open, slice off the seeds and pith for a better texture, then cut with an angle into about half-centimeter strips. Now set aside.
7. Next, let's prep the eggs. Here we have five eggs. Whisk them until they got big bubbles. Season with a half teaspoon salt, a quarter teaspoon sugar, a quarter teaspoon white pepper, one teaspoon Shaoxing wine, and one teaspoon toasted sesame oil. Give it another good whisk and then set aside.
8. Now we can stir-fry. First, to a dry wok, heat it up like you would as if you are longyaoing. Keep the heat on high and toss in the pepper. We are toasting the pepper first so that it will have a nice fragrance, and trust me, it won't burn or stick on you as long as your wok is hot enough. Now stir-fry the pepper on high in the wok for about 3 minutes or until the pepper starts to blister like this. Then shut off the heat. Keep stir-frying for another minute to let the pepper cool down. Then scoop it out, evenly lay it out on a plate and set aside.
9. Now, preferably you can give your wok a rinse and dry it, and then we can move on to our egg frying. This time, longyaoing. Get your wok piping hot, shut off the heat, add in the oil (here about one and a half tablespoons). Give it a swirl to get a nice non-stick surface. Now heat on high. Give the egg a quick mix to make sure nothing is sitting at the bottom. Pour the egg in and the edge will puff up nicely. Then turn the heat to medium-low. Tilt your wok to spread out the egg evenly. When there's only a third of liquid egg left in the wok, evenly sprinkle the pepper onto the egg. Tilt the wok again to make sure the egg is nice and even. And once there's no liquid egg pooling at the bottom, cut it into several big pieces and flip.
10. Now turn the heat to high. Then splash in a teaspoon of soy sauce plus a small sprinkle of MSG. Give it a couple gentle quick mixes and out. Simple but comforting, just like what an old grandmother would bring to your table at a family-run rustic eatery.
Source: Watch the original video