vegetarian fish
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| | ingredients (use vegan versions): |
| 2 piece | of bean curd pockets |
| 3 oz. | of golden mushrooms |
| 3 oz. | of water chestnuts |
| 1 | sheet of purple seaweed |
| 1 | sheet of bean curd skin |
| 1 Tbsp | flour |
| 1 Tbsp | water |
| 1 Tbsp | cornstarch |
| 1/4 tsp | salt |
| 1/4 tsp | pepper |
| 1 | egg substitute |
| |
| mix flour and water into a smooth batter. mince bean curd |
| pockets and water chestnuts. wash the golden mushrooms, |
| trim off the ends and mince. mix the minced ingredients with |
| cornstarch, salt, pepper, and egg substitute until well blended. |
| this is the filling. (any sort of bean curd can be subst.) |
| place the purple seaweed on top of bean curd skin, then place |
| the filling on top of the purple seaweed. roll into a 10x6 cm |
| |
| rectangular block. seal tightly with batter. |
| steam 10 minutes over high heat. |
| vegweb.com |
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| (ID: 76878) Mirror: rec.food.recipes: Tue, Jun 1, 2004 |