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changsha

Day Seventeen: Home-Style Tofu and Super-Fast Pork

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Attention! Home-Style Tofu 家常豆腐 is being made.

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Deep-frying the tofu turns it from pale and brittle to golden and toasty. But somehow in the deep-frying process this seemingly innocent tofu manages to turn the oil dark and turbid, so it can no longer be reused.

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Home-style flavored dishes rely on chili bean paste 豆瓣 for their saltiness, beany savoriness and slight heat. Garlic greens (suanmiao) add a fresh crunchy bite.

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The unconscious art of food prep.

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The second dish we made that day was Pork Slices with Green Wosun (asparagus lettuce) 青笋肉片. We used pre-soaked black-ear mushrooms, Chinese onion, garlic, pork, pickled red chilies and green wosun.

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The best thing about the dish is how fast you can make it. Minus the cutting, marinating and (rapid) pre-cooking of the pork, it takes exactly 45 seconds to whip up the dish in the wok.

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