Vegetarian Roast "Duck"
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| ... submitted by riacmt |
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| an array of soybean products is obtained in primitive chinese factories by |
| boiling a large quantity |
| of bean milk in a big wok over an even, low heat. layers of skin appearing |
| on the surface are skimmed off carefully and hung to dry. the first layer, |
| transparent and yellow in color, is called bean sheets or fupi (bean curd |
| skin) and is sold in large, 18-inch rounds used as wrappers or for |
| vegetarian dishes. the second layer is gathered into sticks which are |
| called fuzhu (bean curd sticks). often the layer is not gathered, but |
| folded, and is called three-sided floating skin. after several layers of |
| skin have peel peeled off, the consistency and color of the bean milk in |
| the wok changes. the bean milk is cooked until the liquid is reduced to a |
| thick layer on the bottom of the wok, then it is removed, dried, and cut |
| in pieces. they are called sweet bean sheets (tianzhu). bean cheese is |
| fermented hard bean curd that has been marinated with strong liquor and |
| salt. it comes |
| in different flavors, and it can be used either as seasoning or as a tangy |
| side dish for plain congee |
| [rice porridge]. |
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| 1 oz. | dried straw mushrooms or dried black mushrooms |
| 1 lb. | sweet bean sheets |
| 1/4 cup | + 4 tablespoons oil |
| 2 tsp | pale dry sherry |
| 2 tsp | dark sesame oil |
| 6 | bean sheets |
| | seasonings 1 cup vegetable broth |
| 2 Tbsp | dark soy sauce |
| 1 Tbsp | light soy sauce |
| | salt |
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| soak straw mushrooms in cold water until soft. trim dirt from ends and |
| beat with chopsticks to loosen sand. soak again in 1 cup of warm wate for |
| 20 minutes, then drain, reserving soaking liquid. strain soaking liquid |
| to remove any sediment. cut mushrooms in half. if using dried black |
| mushrooms, you |
| needn't worry about the double soaking and beating out the sand. rinse |
| sweet bean sheets and soak in cold water for 30 minutes or until soft. |
| drain. set a heavy dutch oven ove high heat. when very hot, add the 1/4 |
| cup of oil, then sizzle in the wine |
| and add the mushrooms. stir constantly for 1 minute. add the seasonings to |
| the pot along with the mushroom soaking liquid. bring liquid to a boil and |
| add the sweet bean sheets. bring to a boil, then turn heat to low. cover |
| pot and cook until the moisture is almost absorbed, |
| about 15 minutes. stir in the sesame oil and let the mixture cool. |
| lightly dampet a bath towel with hot water. line a tray with half the |
| towel and arrange all the bean |
| sheets on it. cover with the remaining half of the towel and let set for |
| 30 minutes. alternate the sheets |
| so that the dry ones in the center will be turned out and moistened. set |
| for 10 minutes more. |
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| assembling divide the sweet bean sheet mixture into 4 equal portions. put |
| half a bean sheet on the center of another as reinforcement. add 1 portion |
| of sweet bean mixture |
| and wrap it up as you would a spring roll. seal with some liquid from the |
| bean sheet mixture. repeat for remaining rolls; you should have 4 rolls. |
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| cooking using a nonstick skillet, pan-fry the rolls over medium heat |
| using the remaining 4 tablespoons |
| of oil. brown on all sides and remove. arrange rolls side by side, in 1 |
| layer of a large piece of aluminum foil. fold all sides up to enclose |
| the rolls loosely. place the package on a tray and lay a heavy board on |
| top. put some weights on the board |
| and press the rolls until they are cool and flat. if not to be used |
| immediately, chill in the refrigerator |
| for up to 3 days. when ready to serve, you'll note that the pressed rolls |
| now resemble the breast of roast duck. cut |
| in slices about 5/8 inch thick and serve cold. |
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| http://www.simpleinternet.com/recipes/ |
| international recipes online |
| on-line culinary discussion at food.chat: |
| http://www.simpleinternet.com/foodchat/ |
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| (ID: 5551) Mirror: rec.food.recipes: Mon, Oct 25, 2004 |