Connect me to:
Gluten and Bean Curd Soup
Soups and Congees
|Gluten and Bean Curd Soup|
2 Tablespoons baking soda
3 bean curd sheets (about three ounces)
2 Tablespoons dried bamboo shoots, soaked
3 dried Chinese black mushrooms, soaked until soft, and minced
2 Tablespoons minced Smithfield ham
2 scallions, minced
2 slices fresh ginger, peeled and minced
3 Tablespoons pork, minced
4 gluten balls, minced
2 quarts vegetarian stock
1 teaspoon salt
1. Add two cups water to the baking soda. Soak the bean curd sheets in this for five minutes. Then rinse and drain them. Discard the water.
2. Mix bamboo shoots, black mushrooms, ham, scallions, and ginger. Spread one-third of this on one bean curd sheet, and top with the minced wheat gluten. Spread one-third of the ground meat on this and roll into a long strip. Repeat with the other two sheets.
3. Steam these three rolls for twenty minutes, remove and slice on an angle.
4. In a large pot, heat stock and season it with the salt. Put three to five stuffed bean curd sheet slices in each individual bowl. Pour soup over them, and serve.
Note: Another way is not to mince the gluten balls, but to mince the bean curd sheets. Stuff each gluten ball and steam for twenty minutes. Cut each in half, put two halves in an individual soup bowl, pour soup over them, and serve.
No nutrient analysis because the program we use has none for dried bamboo shoots.