| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
Fresh beef tongue |
|
|
Water to cover |
| 2 |
|
Scallion stalks (up to) |
| 3 |
sl |
Fresh ginger root |
| 1/2 |
c |
Soy sauce |
| 4 |
tb |
Sherry |
| 1 |
ts |
Salt |
| 4 |
c |
Water |
INSTRUCTIONS
1. Place beef tongue in heavy pan and add cold water to cover. Bring
quickly to a boil and parboil, uncovered, 5 minutes. Drain, discarding
liquid.
2. Let tongue cool slightly; then remove coarse outer skin. Return tongue
to pot.
3. Cut scallion stalks in two; slice ginger root. Add to pot, along with
soy sauce, sherry, salt and remaining water. Bring to a boil; then simmer,
covered, until tender (about 2-1/2 hours).
4. Add sugar and simmer, covered, 15 minutes more. Drain, reserving liquid.
5. Let tongue cool; then slice. Serve hot (reheat slices briefly in
reserved liquid) or cold.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”