Logo

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 5260452 times

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

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Vegetarian Lion's Head

Vegetables, also Vegetarian Foods

Vegetarian Lion's Head
Ingredients:
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

Preparation:
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.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720