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Hongwu Bean Curd

Dim Sum and Other Snack Foods

Hongwu Bean Curd
2 Tablespoons vegetable oil
2 scallions, cut into one-inch pieces
1/2 cup minced pork
6 peeled shrimp, veins removes, and cut in half the long way
2 squares firm bean curd, cut in half–top to bottom to the counter, then in half, parallel with the counter
1/4 cup all-purpose flour
2 Tablespoons arrowroot flour
2 egg whites
1 teaspoon Chinese rice vinegar
1/2 cup vegetable oil
1. Heat wok, add oil then add scallions and the pork and stir-fry it for two minutes, then add shrimp, and stir fry another minute, then remove wok from the heat source.
2. Put bottom pieces of bean curd on a plate, divide the pork mixture into four parts, and spread each part on a bottom piece of bean curd and top with the other piece of its bean curd making four sandwiches.
3. Mix flour, egg whites and rice vinegar making a batter, and dip each sandwich into the batter.
4. Heat vegetable oil, put in two sandwiches and brown, then turn over and brown on the other side. Remove them to a serving plate and repeat with the other sandwiches. Cut each in half on an angle, stand on the narrow ends, and serve.

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