| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
China, Vegetarian, Archived |
1 |
Appetizer |
INGREDIENTS
| 2 |
oz |
(3 sheets) dried bean curd |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Water |
| 1 |
|
Level teaspoon sugar |
| 1/2 |
|
Level teaspoon MSG |
| 1 |
|
Level teaspoon fennel |
| 1/2 |
|
Star anise |
| 2 |
|
Cloves, crushed |
| 1/2 |
|
Level teaspoons wild pepper, crushed. [Szechwan peppercorns S.C.] |
INSTRUCTIONS
"The Buddhists, whether monks or ordinary people, mingled freely with the
non-vegetarians, and because the manners of Chinese society are
all-embracing and diffuse, felt obliged to provide food which looked and
almost tasted like meat. This was a sign of hospitality. Their cuisine
was based on nuts, spices, vegetables, sauces, sesame, peanut and
vegetables oils, and bean curd. The last was the factotum, now appearing
as duck, then as chicken, then as fish. Its very lack of personality made
it an excellent actor."
Soak the bean curd in water for about 1/2 hour until soft. Mix together
the remaining ingredients, and marinate the bean curd in this mixture for
about 2 hours.
Select the largest and smoothest sheet and lay it on a flat surface. Place
the remaining sheets on top of it evenly, so that when rolled up it will
form a cylinder of regular dimensions. Roll it up VERY tightly. Place it
on a single piece of cheese-cloth or old sheet and roll it up, with the
cloth overlapping both at both ends. Tie the bundle at both ends like a
toy firecracker at the two points where the bean curd ends. Steam the roll
for about 1 hour. Cool the roll and unwrap it. Slice the roll into
1/4-inch slices and serve cold.
From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.
Posted by Stephen Ceideburg; December 20 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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