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Vegetarian Fish

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Vegetarian Fish

 

2 pieces of bean curd pockets

3 oz of golden mushrooms

3 oz of water chestnuts

1 sheet of purple seaweed

1 sheet of bean curd skin

1 tablespoon flour

1 tablespoon water

1 tablespoon cornstarch

1/4 teaspoon salt

1/4 teaspoon pepper

1 egg substitute

 

Mix flour and water into a smooth batter. Mince bean

curd pockets and water chestnuts. Wash the golden

mushrooms, trim off the ends and mince. Mix the minced

ingredients with cornstarch, salt, pepper, and egg

substitute until well blended. This is the filling.

(any sort of bean curd can be subst.) Place the purple

seaweed on top of bean curd skin, then place the

filling on top of the purple seaweed. Roll into a 10X6

cm rectangular block. Seal tightly with batter. Steam

10 minutes over high heat.

 

 

 

 

 

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