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Bean Curd Spoons

Vegetables, also Vegetarian Foods

Bean Curd Spoons
1 square firm bean curd, mashed
1 Tablespoon cornstarch
1 piece tangerine peel, soaked then minced (about one spoonful)
1/2 cup soaked dried mushrooms (can be a mix of Chinese black, straw, and other kinds)
1 Tablespoon minced fresh ginger
1 teaspoon ground white pepper
1 teaspoon sugar
1/2 teaspoon coarse salt
1 Tablespoon thin soy sauce
1/4 cup chopped iceberg lettuce
1 teaspoon vegetable oil
several flat lettuce or spinach leaves
1. Mix mashed bean curd and cornstarch, then add the minced tangerine peel, mushrooms, fresh ginger, pepper, sugar, salt, and soy sauce and stir for one or two minutes. Next gently add chopped lettuce and stir in.
2. Using the oil, brush this on twenty ceramic soup spoons and fill each one mounding lots over the top of each spoon, gently tamping it down.
3. Put filled soups spoons in a steamer basket and place it over boiling water, and stem for twelve minutes. Allow these to cool slightly, then using a thin spatula, remove their contents and put these in a circle on a lettuce or spinach topped platter, and serve.

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