Do You Still Remember the Taste of the Old-fashioned Bean Curd Stall at the School Gate? Selling Thousands of Orders Daily, with Minimal Cost
Back in school days, the old-fashioned bean curd stall outside the school was a must-buy for me. I'd go to get a cup almost every day after school. I remember it was really cheap, and the stall was always crowded. The aunt preparing the ingredients was simple – dried bean curd baskets, sauce, and seasoning powder. Although it was simple, the taste is unforgettable. Later, when I lived abroad, I never tasted it again.
I tried to recreate this childhood flavor at home. I've experimented so many times, and I've gotten the water starch paste most similar!
Ingredients
Dried bean curd (as much as you like, I don't specify the weight), Lee Wook Kee's pouch of garlic sauce, 50g white sesame seeds, 50g cumin, starch about 5g
Instructions
1Boil water in a pot, when the water boils add dried bean curd and cook for about 5 minutes, or steam in hot water covered for about 10 minutes
2Wash the cooked bean curd with cold water several times, then cut it into small pieces with scissors
3Add garlic sauce to the pot and add a little water, turn on the heat and stir while cooking
4When the sauce in the pot boils and bubbles, add water starch, about half a bowl, small fire constantly stir until it becomes big bubbles
5Mix sesame seeds and cumin into the sauce
6Mix the finished sauce with the bean curd
I think this method recreates the flavor very well, although the taste is similar, I can never get the feeling of that year's taste…
Cooking Assistant
1If you have leftover bean curd, you can store it in the refrigerator, which can be eaten for two or three days
2You can mix a little bit when eating, and keep the sauce and bean curd separately in the refrigerator
