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Vegetarian Lion's Head

Vegetables, also Vegetarian Foods

Vegetarian Lion's Head
1 pound soft bean curd, liquid discarded, cut into small cubes and mashed
1 square mashed red fermented doufu
2 large eggs
1/4 cup cornstarch
2 additional Tablespoons cornstarch, set aside
½ cup finely chopped carrots
3 cloves garlic, peeled and minced
3 slices fresh ginger, minced
1 cup Chinese black mushrooms, soaked until soft, stems discarded, caps minced
1 teaspoon salt
1 teaspoon granulated sugar
1 Tablespoon dark soy sauce
3 Tablespoons vegetable oil
3 lettuce leaves
1 cup vegetable broth

1. Put mashed soft and red bean curd in a bowl and mix well.
2. Then, add the eggs, cornstarch, carrots, garlic, ginger, black mushrooms, salt, sugar, and the soy sauce and mix well. Form this into eight to ten balls.
3. Heat a wok or fry pan, add the oil, and brown the balls on all sides before removing them to a plate. Discard any leftover oil.
4. Put lettuce leaves on the bottom of a clean pot or casserole, add the vegetable balls and the broth and cover and simmer for one hour.
5. Mix two tablespoons of reserved cornstarch with two tablespoons cold water and add this to the pot or casserole. Bring it to the boil, and stir until the sauce is thickened, then serve.

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