1/2 lb. mashed bean curd

1 oz. minced chicken

1 oz. minced shrimp

2 tbsp. milk

3 egg whites

2 tbsp. cornstarch

1 apple

4-5 fresh mushrooms

1 tsp. shrimp roe

1 oz. minced pork 12 stems of rape or other greens A pinch each of green soy bean, coriander leaves and salt To Prepare:

1. Mix chicken, shrimp, milk, egg whites, cornstarch and salt with the bean curd.

2. Cut the apple and mushrooms into small cubes and in a separate bowl mix with green soy bean and shrimp roe.

3. Coat oil on 12 glasses. Put a piece of coriander leaf and a little bit of minced pork at the bottom of each glass. Then layer the bean curd mixture with the apple filling sandwiched in the middle.

4. Steam for 5 minutes. Transfer to a plate and top each apple with a stem of green vegetables. Bake for 10 minutes and serve.


2 oz. minced pork

1 oz. fresh shrimps minced

1 tsp. sesame oil

5 egg whites

1 lb. bean curd

2 tbsp. cornstarch

3 cups peanut oil

3 oz. sugar

2 tbsp. vinegar

Salt, sherry, and minced scallion and ginger to taste

To Prepare:

1. Mix pork, shrimp, sherry, minced scallion and ginger, salt, sesame oil and two egg whites.

2. Cut the bean curd into slices about 4 cm. long and 1 cm. wide, and coat with cornstarch. Put the filling between two pieces of bean curd.

3. Mix three egg whites with cornstarch to make a paste.

4- Coat the bean curd with the egg white paste and fry in oil over a medium flame until light yellow. Remove and cool briefly so the bean curd doesnt burn, and again fry in the oil until golden yellow outside.

5. Combine 1/2 cup water and the sugar in a pot. Bring to a boil. Add vinegar. Mix the sauce and pour it over the bean curd. Serve.


Maybe You Like Them Too

Leave a Reply

− 2 = 6