| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Appetizer |
4 |
Servings |
INGREDIENTS
| 4 |
|
Bean curd cakes |
| 1/4 |
c |
Dried shrimp |
| 1 |
|
Cucumber |
| 1 |
tb |
Vinegar |
| 2 |
tb |
Peanut oil |
| 3 |
dr |
Sesame oil; more or less |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Press bean curd (see "HOW-TO SECTION") and sliver. Soak dried shrimp.
2. Peel cucumber and cut in half lengthwise. Scoop out and discard
seeds, then sliver. Place in bowl with bean curd and shrimp.
3. Combine vinegar, peanut oil, sesame oil and salt and pour over
slivered ingredients. Refrigerate, covered, 30 minutes.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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