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Dried Scallops and Bean Curd

Fish and Seafood

Dried Scallops and Bean Curd
1 ounce (about four) dried scallops
1 pound soft bean curd
1 Tablespoon ginger juice
2 Tablespoons Chinese white wine
1 egg white
1 Tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 Tablespoon oyster sauce mixed with one tablespoon warm water
1. Soak scallops in warm water for three or four hours, until soft, then shred them into very thin strips.
2. Mash bean curd and set aside to drain in a strainer over a bowl for about ten minutes.
3. Put scallops in a small bowl with two tablespoons water, the ginger juice, and the wine and steam over boiling water for fifteen minutes. Allow to cool for one hour in this water.
4. Oil a steam-proof bowl or line it with parchment paper or cheesecloth. Sprinkle about one quarter of the scallops shreds on its bottom. Then mix bean curd slowly and carefully with the remaining scallop shreds, the egg white, and the salt and pepper, and gently put on the scallop shreds, pressing down ever so gently. Then steam this over boiling water for ten minutes, turn over onto a serving plate, remove the plastic wrap, if used, and serve with the oyster sauce mixture drizzled over and around it.

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