Ingredients Jump to Instructions ↓

  1. 16809&url


  3. 2Frecipe%

  4. 2F&ad

  5. 210&u

  6. 768&u

  7. 742&u

  8. 1280&u

  9. 32&u

  10. 360&u

  11. 73&u

  12. 2 oz (3 sheets) dried bean curd

  13. 3 tb Soy sauce

  14. 2 tb Water

  15. 1 Level teaspoon sugar

  16. 1/2 Level teaspoon MSG

  17. 1 Level teaspoon fennel

  18. 1/2 Star anise

  19. 2 Cloves, crushed

  20. 1/2 Level teaspoons wild

  21. 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,

  22. 1977. Introduction by Lin Yutang. Posted by Stephen Ceideburg; December


Send feedback