Vegetarian Chicken Loaves Recipe
cooking time: 10 minutes
Ingredients
16 sheets bean curd skin
3 tablespoon soy sauce
1/2
teaspoon salt
1 tablespoon sugar
1 tablespoon sesame oil
1/2
teaspoon MSG
1 cup hot stock or hot water
2 12-inch
squares gauze wrapping
1/2
cup oil or sesame oil
Method
Mix ingredients of (1) until sugar has
dissolved; separate to 2 portions.
Place 1 bean curd sheet in a flat pan; spread 1 tablespoon of (1)
mixture across surface; place a second bean curd sheet on top of
the first with opposite sides together, so that the round edge of the
second bean curd peanuts is matched
with the straight edge of the first bean curd sheet. Add 11. of (1)
mixture and spread over sheet;
repeat process for 8 more sheets, continuing to rotate each sheet and
add (1).
-
Fold sheets to a cumber,
8172 x 1'/2-inch oblong loaf; wrap in gauze or cheesecloth and place in
steamer; repeat procedure to make
another loaf. Pour any remaining 1 mixture over leaves so that they are completely saturated; steam
and mix 10 minutes over high heat and remove loaves from gauze; let
cool (bean curd loaves)
-
Heat oil until medium hot; fry loaves for 30 seconds over low heat
until golden brown on all sides; remove to cutting board and slice. Place slices on serving plate and
serve.
-
Garnish with turnip slices and coriander.
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