Pork Bean Curd Sausage ( Look Chin Mu Torhu )

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Bean curd (tofu, yellow bean curd sheet etc.) needs to be used quickly just like other ingredient, this sausage is a way of turning left over bean curd into something tasty, by using it as a meat stretcher in a sausage.

Ingredients
150 gms Pork Mince
50 gms Bean Curd Soaked
1/2 Teaspoon Salt
2 Garlic Cloves
2 Coriander Root
1 Tablespoon Chopped Spring Onion
2 Tablespoons Crushed Ice

Preparation
1. Mix all ingredients in a food processor or blender, and blend together to a fine mix. You want the ice to form small crystals, so be careful not to over-blend.
2. Spoon the mixture onto tin foil, roll up the tin foil into a sausage shape and steam for 15 minutes.
3. The ice will melt in the sausage to form a spongy texture.
4. Leave to cool.
5. Remove the foil, heat oil for deep frying and give the sausage a quick fry in hot oil. This will enhance the flavour and the texture.

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