Try this Deep-Fried Steamed Aromatic Squab recipe, or contribute your own.
Suggest a better description1. Soak dried bean curd. 2. Wipe squabs with a damp cloth and dry well with paper toweling. 3. Heat oil. Add squabs, one at a time, and deep-fry, turning and basting, until light golden. Drain on paper toweling. 4. With a cleaver, chop squabs, bones and all, in 1x2-inch pieces. Transfer to a heatproof bowl. Slice ginger root, mince scallion; and add, along with soy sauce, sherry, star anise and cinnamon stick. 5. Steam 30 minutes (see page "How-to Section"). 6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining scalliom stalks in 1-inch sections. Blend cornstarch and cold stock to a paste. 7. Heat oil. Add bamboo shoots, bean curd and scallions. Stir-fry to cook through (3 to 4 minutes). 8. Stir in salt. Then stir in cornstarch paste to thicken. Pour over squabs in their steaming bowl and serve. From
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 70 | ||
Calories from Fat: 42 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 481.6mg | 17 % | |
Potassium 106.9mg | 3 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.3g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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