What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6915151 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Dinghu Temple Food

Vegetables, also Vegetarian Foods

Dinghu Temple Food
1/2 cup each of five or more different dried mushrooms, each soaked separately in half cup hot water
1/2 cup carrots, peeled, sliced, and simmered for three minutes, then drained and set aside
5 small Shanghai cabbages, each cut in half and boiled for two minutes, then drained
2 Tablespoons canned lotus seeds
20 canned gingko nuts
1/2 cup fresh bean sprouts, tails removed and discarded
1 Tablespoon cornstarch
1. Reserve the water from each rained mushroom batch, nd combine them. Put one cup in a pot and simmer for ten minutes, reserve the rest for other uses.
2. Put carrot slices around the outside of a platter, the mushrooms mixed and in the center of the platter.
3. Put the Shanghai cabbage, cut side down on the carrot slices.
4. Mix cornstarch with the cup of mushroom water and thicken, then pour over the items on the platter, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720