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Makes 1 appetizer roll
Ingredients:
2 ounces (3 sheets) dried bean curd
3 tablespoons soy sauce
2 tablespoons water
1 teaspoon sugar
1 teaspoon
fennel seeds
1/2 star anise
2 whole cloves, crushed
1/2 teaspoon Szechuan peppercorns, crushed
Directions:
Soak bean curd in water to cover about 1/2 hour
until soft. Mix together remaining ingredients,
then marinate the softened bean curd sheets in
this mixture about 2 hours.
Select the largest and smoothest sheet and lay
it on a flat surface. Place the remaining sheets
on it evenly, so that when rolled it will form a
cylinder of regular dimensions. Roll it up VERY
tightly. Place it on a single piece of
cheesecloth or old sheet and roll it up with the
cloth overhanging at both ends. Tie the bundle
like a toy firecracker at both ends where the
bean curd ends.
Place in a steamer and steam about 1 hour.
(Check to make sure the water does not boil
away.) Cool the roll and unwrap it. Cut into
1/4" slices. Serve cold.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
