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Rolled Stuffed Dry Bean Curd

Vegetables, also Vegetarian Foods

Rolled Stuffed Dry Bean Curd
5 sheets dry bean curd (each 20 by 10 inches)
1/2 cup dark soy sauce
1/2 slab Chinese brown sugar
1/2 cup vegetable oil
1 cup chrysanthemum petals
about one yard of string
1. Soak bean curd sheets in warm water for twenty minutes, then drain and set aside in a large deep bowl.
2. Bring soy sauce, sugar, and vegetable oil to the boil, and pour over the bean curd sheets, and let rest for half an hour or until they can be handled.
3. Remove the bean curd sheets from the bowl and sprinkle chrysanthemum petals evenly over each one, then roll them up one by one, but not too tightly. Tie them at the ends and once or twice in the middle, then return the rolls to the bowl, edge down, into the soy sauce mixture and steam over boiling water for one hour.
4. Remove the rolls, discard the liquid in the bowl, cut the strings and discard, and thinly slice the rolls and serve hot, warm, or cold.

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