8 Treasures Recipes
EIGHT TREASURES
Chinese. What else? Modified from www.chinesefooddiy.com. Servings depend on use. Note I am basing the 4 servings on 3 ounces tofu per person.
Provided by That is Dr House to
Categories Soy/Tofu
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Soak the dried mushrooms to soften. Save the strained soaking liquid for the seasoning step.
- Press the bean curd aka tofu. To do this. Wrap in cheese cloth or paper towels. Place on slant board and put a large heavy plate on top.
- Make sure you wash and dice the following: string beans, carrot, water chestnuts and red chili.
- Dice the Gluten and the tofu.
- Peel the garlic and shallot and chop finely.
- Mix together the seasoning in a bowl. Use water if you do not choose to use the mushroom soaking liquid aka mushroom water. It should be a scant 1/4 cup. That means it should not be on the 1/4 line.
- Boil the peanuts in boiling water for about 2 minutes. Cool. Peel and set aside.
- Heat the wok, add enough oil for deep-frying. When oil is hot, Add the peanuts and deep-fry on high heat until they are golden brown. Remove and set aside.
- Repeat with the gluten ball.
- Parboil the carrots and string beans for 1 minute. Drain.
- Wipe wok. Then heat adding fresh oil. When oil is hot add the garlic, shallot and hot bean paste. Then add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the mirim and seasoning.
- Turn off the heat, mix in the peanuts, and serve.
- The original recipe called for 3 pieces of spicy tofu. The author did not define a piece. I took this to be a standard serving.
Nutrition Facts : Calories 170, Fat 5.6, SaturatedFat 0.8, Sodium 222.4, Carbohydrate 14.6, Fiber 2.7, Sugar 3.6, Protein 17.7
8 TREASURE RICE PUDDING
Make and share this 8 Treasure Rice Pudding recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients; arrange half of fruit mixture in an 8-inch glass bowl coated with cooking spray. Sprinkle salt over rice, and toss to combine. Spread half of rice over fruit mixture, pressing firmly with a spatula to pack. Spread almond butter over rice; drizzle with 2 tablespoons syrup. Top with remaining fruit mixture. Spread remaining rice over fruit mixture, pressing firmly with a spatula to pack. Drizzle with remaining 2 tablespoons syrup.
- Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place the bowl on top of inverted steamer. Cover and cook 5 minutes or until thoroughly heated. Wearing oven mitts, carefully remove bowl from wok. Place a plate upside down on top of bowl; invert pudding onto plate. Sprinkle with almonds.
Nutrition Facts : Calories 231.3, Fat 7.5, SaturatedFat 0.7, Sodium 160.5, Carbohydrate 39, Fiber 2.1, Sugar 15.8, Protein 4.1
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