INGREDIENTS

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/cberg2.zip

A Message from our Provider:

“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””

Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 1612.2mg
Potassium: 215.6mg
Carbohydrates: 8.6g
Fiber: <1g
Sugar: 1.7g
Protein: 9.8g