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Peaches, Conpoy, and Doufu
Fruits, Desserts, and Other Sweet Foods
|Peaches, Conpoy, and Doufu|
3 conpoy (dried scallops) soaked in warm water overnight
6 peaches, peeled, skins discarded, and sliced thinly
½ pound soft doufu, mashed
2 teaspoons lemon juice
1 Tablespoon ginger juice
2 Tablespoons Chinese white wine
1 egg white
1 Tablespoon cornstarch
1/4 teaspoon coarse salt
1/8 teaspoon ground white pepper
1 Tablespoon oyster sauce
1. Tear the soaked conpoy into thin strips.
2, Strain the doufu and mix it with the conpoy, both
juices, and the wine.
3. Steam this mixture over boiling water for twenty
minutes, then cool and drain well.
4. Oil a heat-proof bowl and line with moistened
cheesecloth. Sprinkle one-quarter of the conpoy strips
on its bottom, then mix doufu with remaining conpoy
strips, egg white, salt and pepper. Press this mixture
down in the bowl, then steam it for fifteen minutes over
boiling water. Then turn it upside down on a serving
plate, remove the cheesecloth, and drizzle the oyster
sauce on top and serve.