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Hundred-year Eggs and Silken Bean Curd


Hundred-year Eggs and Silken Bean Curd
1 pound silken bean curd
1/2 pound soft bean curd
2 hundred-year eggs, shells removed and discarded
2 Tablespoons thin soy sauce
1 large clove garlic, peeled and minced
2 teaspoons minced fresh peeled ginger
1 Tablespoon minced white part of a scallion
1 teaspoon crushed slab of Chinese brown sugar
1. Heat three cups of water to the boil, and slide silken tofu into at, the slide in the soft bean curd. Using a slotted spoon, carefully remove them after two minutes putting the silken bean curd in the center of a serving plate. Mince the soft bean curd and spread it on and around the silken bean curd.
2. Coarsely dice the preserved eggs, and sprinkle them on and around the outside of the bean curd.
3. Mix soy sauce, garlic, ginger, scallion, and brown sugar, pour over the bean curd and hundred-year eggs, and serve.

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