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Bean Curd Sheets with Hundred-year Eggs


Bean Curd Sheets with Hundred-year Eggs
1/4 pound wide mung bean noodles
2 hundred-year eggs, peeled and finely diced
1 scallion, minced fine
1/2 teaspoon ground black and white pepper
1/2 teaspoon coarse salt
1 Tablespoon black vinegar
1 Tablespoon red vinegar
1 teaspoon sesame oil
1. Soak mung bean noodles in cold water for ten minutes, stirring them every minute so they do not stick together.
2. Then but them into a quart of boiling water, and stirring continuously, reduce the heat and simmer for ten minutes before draining and soaking them again in cold water for ten minutes. Stir frequently.
3. Drain the noodles well, then tear or slice them into one- to two-inch lengths and put them on a serving plate. Sprinkle them with the preserved eggs and the mince scallion pieces.
4. Mix black and red vinegars and the sesame oil and drizzle this mixture over the mung bean noodles, eggs, and scallions. Serve.

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