vegetarian fish
 
  ingredients (use vegan versions):
2 piece  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 Tbsp  flour
1 Tbsp  water
1 Tbsp  cornstarch
1/4 tsp  salt
1/4 tsp  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. 
vegweb.com 
 
 
 
-- 
 
(ID: 76878) Mirror: rec.food.recipes: Tue, Jun 1, 2004


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