Stuffed Bean Curd
Serving Size : 1
Ingredients for prepare Stuffed Bean Curd
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | tablespoons | dried shrimp |
| 4 1/2 | teaspoons | sherry or water |
| 2 | ounces | fish fillet |
| 2 | ounces | pork |
| 1 1/2 | teaspoons | salt |
| 1 | dash | pepper |
| 1 1/2 | tablespoons | water |
| 4 | pieces | tofu |
| 4 | tablespoons | soy sauce, light |
| 1 | cup | chicken stock |
| 1 | tablespoon | cornstarch, dissolved in 1 T. water |
recipe Stuffed Bean Curd
1. Put shrimp with 1 1/2 t. sherry or water in a bowl.
mccall's cook book recipes
Place on rack in pot or in steamer. Cover and steam over boiling water
italian cook books
10 minutes. 2. Finely mince shrimp, fish filler, and pork. Add 1/2 t. of salt, 1 1/2 t. sherry (or
mccall's cook book recipes
water), pepper, and water. Stir thoroughly. Set aside. 3. Cut each piece of tofu in 2 triangles. Carefully make
scrapbook cookbook
an insert on the cut side. Stuff meat mixture into hole. 4. Heat oil
great american favorite brand name cookbook
in wok. Brown tofu in oil. 5. Pour soy sauce, 1 1/2
creative cookbook names
t. sherry, stock and 1 t. salt onto todu. Cook 5 minutes. Thicken with dissolved cornstarch.
book bullet cook magic
..:: 