| |
|
What You Need:
(To Serve: 4)
|
|
|
|
6 dried Chinese mushrooms, 1 to 1½ inches in diameter
½ cup warm water
½ pound lean ground pork
½ cup finely chopped onions
1 tablespoon finely chopped scallions, including 2 inches of the green tops
¼ teaspoon white pepper
3 teaspoons fish's gravy (see Glossary)
½ cup plus 3 tablespoons vegetable oil
6 fresh Chinese bean-curd cakes, each about 3 inches square
2 small firm ripe tomatoes, stemmed, cut crosswise into 1- inch slices and then cut into 1-inch cubes
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. First prepare the stuffing in the following way: Cover the dried mushrooms with the ½ cup of warm water and let them soak for 30 minutes. Drain them and save the water. With a cleaver or sharp knife, cut away and discard the tough stems, then finely chop the caps.
|
2. In a deep bowl, combine the mushrooms, pork, onions, scallions, white pepper and 1 teaspoon of the fish's gravy. Knead with your hands, then beat with a large spoon until the stuffing is smooth and fluffy. Set the stuffing aside.
|
3. In a heavy 10- to 12-inch skillet, heat ½ cup of the vegetable oil until it is very hot but not smoking. Pat the bean-curd cakes completely dry with paper towels and fry 3 pieces at a time, turning them carefully with a slotted spatula, for about 5 minutes, or until they are golden brown and crisp on both sides.
|
4. Watch carefully for any sign of burning and regulate the heat accordingly. As they brown, transfer the bean-curd cakes to paper towels to drain.
|
5. With a cleaver or large, sharp knife, cut each bean-curd cake into 4 small equal squares. Using a small spoon, scoop out as much white curd from the center of each square as you can, but be careful not to break the crisp outer shell. Gently press about 2 teaspoons of the stuffing mixture into each hollowed square.
|
6. Discard the fat remaining in the skillet, pour in the remaining 3 tablespoons of oil, and heat the oil over moderate heat until a light haze forms above it. Add the tomatoes and the remaining 2 teaspoons of fish's gravy and, stirring constantly, cook for 2 or 3 minutes.
|
7. Then stir in the reserved mushroom water, place the stuffed bean curds in one layer on top of the tomato sauce, reduce the heat to low, and cover tightly. Simmer for 8 to 10 minutes, or until the pork stuffing shows no trace of pink when pierced with the point of a small, sharp knife.
|
8. Transfer the stuffed bean-curd cakes to a heated platter, pour the sauce over them, and serve,
|
|
|
|
|
