Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Chinese, Vegetables, Main dish, Appetizers

  4. Yield: 6 servings

  5. 3 Bean curd skin sheets

  6. -(dried bean curd)

  7. 10 sm Dried shrimp

  8. 2 lg Dried black mushrooms

  9. -(Chinese)

  10. 1 (1-in.) piece ginger root

  11. 2 Scallions

  12. Oil

  13. 1 Winter bamboo shoot

  14. 1 1/2 tb Soy sauce

  15. 1 tb Dry sherry

  16. 1 ts Sugar

  17. 1 ts Flavor enhancer (opt.)

  18. Black pepper

  19. 2 c Chicken stock

  20. 1 c All-purpose flour

  21. 1 Recipe pancakes

  22. 1 Recipe sauce

  23. --GARNISH--

  24. Scallion brushes

  25. Parsley

  26. Decoratively cut radishes

  27. --PANCAKES--

  28. 2 c All-purpose flour, sifted

  29. 3/4 c Boiling water

  30. 2 tb Sesame or cooking oil

  31. --SAUCE--

  32. 1/2 c Hoisin sauce

  33. 1 tb Sesame oil

  34. 1 tb Sugar

  35. 1 ts Sherry


  37. 1 bn Scallions

  38. Ice water

  39. Using wet, hot towels, moisten the bean curd skin

  40. sheets and set aside until ready to use. Cover with

  41. hot towels to retain the moisture. In separate small

  42. bowls, cover the dried shrimp and mushrooms with a

  43. little boiling water. When soft, drain and mince

  44. finely with a knife or cleaver. Mince the ginger.

  45. Finely chop scallions. In 1 tablespoon oil, stir-fry

  46. the minced shrimp, mushrooms and bamboo shoot, adding

  47. 1 tablespoon of the soy sauce, the sherry, sugar,

  48. flavor enhancer and black pep- per to taste. After a

  49. minute, when most of the liquid has evaporated, stir

  50. in the scallions and remove the filling to a container

  51. to cool.

  52. In a large, flat, rectangular pan, combine chicken

  53. stock and remaining soy sauce. Dip a softened bean

  54. curd sheet into stock mixture and lay out flat on a

  55. work surface. Sprinkle lightly with filling.

  56. Repeat dipping process with a second bean curd sheet,

  57. laying it on top of the first and sprinkling it with a

  58. little filling. Cover with a third sheet which has

  59. been dipped in the stock but do not sprinkle with

  60. filling. Make sure all the corners of the bean curd

  61. skin package are thoroughly moistened and gently fold

  62. into a 7x5-inch shape. Set aside. Make a batter by

  63. combining the eggs with a little water and beating.

  64. Stirring vigorously, pour the egg mixture into the

  65. flour. The resulting batter should have the

  66. consistency of heavy cream. Add more water if

  67. necessary. Heat oil for deep-frying in a wok to 300 F.

  68. Moisten the whole pie with the egg batter and gently

  69. slip into the hot oil. Increase the heat and cook,

  70. turning occasionally and gently, until the pie is

  71. golden brown on both sides.

  72. The pie may form pockets of air in the center and puff

  73. up. If this happens while you are cooking it, prick

  74. them with the point of a sharp pin. Drain well and cut 8 to 10 rect- angular pieces. Serve wrapped in a

  75. PANCAKE with SAUCE and a SCALLION BRUSH and garnish

  76. with parsley and decorative radishes.

  77. PANCAKES: Pour the boiling water into the flour and mix well with chopsticks. Gather the dough into a ball

  78. and on a well-floured surface, knead about 10 minutes

  79. until dough is smooth and satiny. Set aside, cover

  80. with a damp cloth and let rest about 15 minutes. After

  81. resting, roll dough into a cylandrical shape about 1-1/2 inches in diameter. Cut crosswise into rounds. Lightly brush some oil on one side of each piece. Place two pieces together with the oiled sides

  82. together, resembling a little sandwich. Roll each 6 to 7-inch circle. Cook the dough

  83. circles one at a time on an ungreased skillet over low

  84. heat 1 minute, then turn over. When very lightly

  85. browned, remove from heat and carefully separate into individual pancakes. Serve immediately or reheat by

  86. heating them over a small quantity of water.

  87. SAUCE: Combine all ingredients and serve as a sauce

  88. for the vegetable pie or for Peking Duck.

  89. SCALLION BRUSHES: Trim off root ends of scallions. Cut 2-3-inch pieces off lower white end. Using the point

  90. of a small, thin, sharp knife, score the white ends in

  91. 1-inch cuts, cutting away from the greens. Evenly

  92. space 5-8 cuts a- round the circumference of each stalk, so that the ends may open out. When cut, drop

  93. in ice water until the ends curl.

  94. Temperature (s): HOT Effort: DIFFICULT Time: 01:35

  95. Source: UNCLE TAI'S Comments: SOUTH POST OAK, HOUSTON.

  96. Comments: WINE

  97. WAN-FU --


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