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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.

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