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Dinghu Temple FoodVegetables, also Vegetarian Foods
| Dinghu Temple Food |
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Ingredients
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
Preparation
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.
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