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Ingredients:
4 pcs. Tender bean curd (3 ' ' )< J '>7 l t. Sugar
4 C. OiI l :. Sesam e oil
3 tu. Chopped pork or beef 1/2 C. Soup stock
l t. Chopped g/rrger 1 T. Cornstarch paste
1 T. M ashed garlic 1 T. Chopped grec:l onion
l T. Bean paste (Ho0
1-1/2 /. Salt
Procedure:
1 . Cut the bean curd into 1- l/2 inches square pieces. Cut each square piece into two triangles.
Then cut each piece horizontally so that each piece is about 1/2. inch thick
2. Heat the oil in a pan . Fry the bean curd until it s golden . Remove the bean curd from
the pan and reduce the oil to 2 T .
3 . H eat the 2 T . of oil in the pan. Stir fry the chopped pork .Then add the bean paste, garlic,
and ginger .Finally, add the soup stock and the bean curd.
4. Cover the pan and cook over a low fire for a few minutes . tlje careful that the bean
curd does not stick to the pan) Add the salt and sugar. Thicken the sauce with the
cornstarch paste. Sprinkle the grccn onion on top. Place on a platter and serve .
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Ingredients:
8 cubes Bean Curd (2 '' x a? ' '? 1 t. Salt
4 oz. Ground pork (or :ce./l J /. Cornstarch (m ake paste)
1 t . Garlic chopped 2 t. Co Id water (make paste)
l L Green onion chopped 1 C. Soup stock
l T. H ot bean paste 1 t. Sesam e oii
1 t. Brown peppercorn ptpuztfe/' 3 C. O iI
2 T. Soysauce
Procedure:
l . Cut the bean curd into 1 /2 inch cubes and deep fry in hot oi1 for 'about l /2 minute, (or
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2. Rem ove all oi1 except 3 T. reheat and fry the ground pork well then add garlic hot bean
paste, soysauce, salt , soup stock and bean curd ,Boil for 3 m inutes.
3 . Thicken w ith cornstarch paste, then sprinkle with chopped green onion and sesam e oil .
Place on plate and sprinkle with brown peppercorn powder and serve .
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. . Sauteed Bean Curd Balls .
Ingredients:
6 pcs Bean Curd (2 '' >t 2') 6 Green cobbage
4 oz. Ground Pork 8 Ham (slices)
1 t. Salt 2-1/2 C. Soup Stock
2 Egg whites 1 T. Soy sauce
2 T. Flour 1/2 Salt
6 C. Oi1 / F. Cornstarch
3 Black m ushroom s 1 t. Sesame oil
Procedure:
l . Sm ash bean curd very finely and place in large bowl. A dd ground pork, salt, egg
whites and flour, m ix well.
2. Put l T. bean curd m ixture on a spoon, then put it to your palm then back on the
spoon, repeat this procedure three or four tim es to m ake the bean curd m ixture into
an.oliveshaped ball . Place on a plate which is rubbed with oil.
3 .D eep-fry bean curd balls in hot ojl until gcdden browrf .
4.Heat 3 T. oil to stir-fry black mushrooms h green cabbage, (first scald cabbage in
boiling water), and ham slicks. Then pour in soup stock and add soy sauce, salt
and all the fried bean curd balls. Cook for 3 m inutes over low heat, thicken with
cornstarch paste. Serve .
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Stuffed Bean C urd with Pork and Shrim p
Ingredients:
6 Bean curd (2 '' x 2 '!/ l/4 It Shrimp
1/2lb. Ground pork l oz
.
Ground pork fat.
3. Black mushroom 1/8 t. Ginger juice
1/2 t. Salt 1/4 t
. Salt.
J f. Wsne 1 t
. Cornstarch B
A 1 t
. Cornstarch 1 t
. W ine
2 t. Soysauce 1/3 .E'gg white
2 t. Green onion khopped) 3 T. Cornstarch
Procedure:
i . Chop soaked black m ushroom s, m ix with ground pork and A
,
2 . S m as h shrim p and m ix wi th B .
3. Cut each bean curd into 2 triangle and slice each tringle into 3 slices Dredge a little
cornstarch on each slicc. Place 1 t. pork m ixture on 12 slices of bean curd splash
cornstarch cover with one slice beancurd splash cornstarch place 1 t
. shrim p m ix-
ture, splash cornstarch cover with another one slice of bean curd.
4. Coat each bean curd sandwich with flour. Deep fry in hot oil till goldern brown
.
Serve with brown pepper corn salt and ketchup .
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. . B ean C urd D um plings .
Ingredients:
4 cubes Bean curd (2 '' x J , ) l t. W ine
4 oz. Pork (ground) 2 t. Salt
l T. D ried black m ushroom s 3 C. Soup stock
(soaked and chopped) 2 T. Ctlrrl&/l?'c/?
l T. D ried shrimp (soaked and 6 sltces H am (sm all)
chopped) 20 pcs. Sno w Peas Pods
1/2 t. Salt
Procedure:
1 .Place ground pork on chopping board add 1 T. water and chop. ln a bowl m ix pork
with m ushroom s shrim p, salt, wine and cornstarch until a paste is form ed. Divde into
20 sm all pieces.
2 .Cut off hard skin of each bean curd cube and slice beancurd horizontally into 6 sheets
(about 1 /5 i nc h thick) .
3.Prepare a wet square c10th place one slice o f bean curd on a corner .Put l piece of stuf f-
ing in thc rniddle of bean curd slice, take the corner of the c10th forward and fold the
bean curd slice into triangle shape. Then press open sides with forefingers, sealing it into
a triangle shaped durnpling .
4. Brush oil on plate and place dum plings carcfully on plate. Steam over m oderte heat
f o r 8 m in u tes .
5 .Bring 3 C . soup stock to a boil and add ham slices and snow peas pads Sealon with salt
thicken with cornstarch , and splash with l T. chickcn grease. Pour onto big platter, and
carerully put the steam ed bean curd durnplings in the soup .Serve hot.
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Bean C urd Sandw iches
Ingredients;
4 Bean curd (2 ' ' )< 2 '!J 1/2 C. Flour
3 oz Ground pork 3 C. OiI
l/3 t. Salt 2 T. Green onion (shredded)
l t. W ine 1/2 T. Ginger (shredded)
1/2 T. Soysauce 2 T. Soysauce
l t. Cornstarch //J /. Salt
//2 C'. Soup stock
l/2 T. Cornstarch
Procedure:
1. Place ground pork in bewl add salt soysauce, wine, cornstarch nnix well
.
2. Cut bean curd into l ' ' x 2' ' rectangle
. Slice each rectangle into 4 slices. D redge each slices
w ith fiour. Rub 1 t . pork m ixture over each slice cover with another slice of bean curd
.
Coat with flout .
3 . Deep fried each bean curd sandwich n hot oi1 for 3 m inutes
.
(over low heat).
4. Heat 2 T. oil in a pan to stir fry ginger (shredded) . Pour 1 /2 C. soup stock, add salt,
soysauce, bean curd , cook over 1ow heat for 3 minutes thicken with cornstarch paste
,
splash 1 T . hot oil and shredded green onion
. Serve.
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epitol :5 tx I ;)
. . Sauteed Bean C urd w ith Fish R oe
Ingredients:
J Bean curd (3 ' ' x J '') 1 C. Soup stock
6 tu. Fish roe (f/e'/l or salted) 2 T. W ine
3 T. Oil 1/2 t. Salt
.
1/2 T. Ginger (chopped) 1/4 t. Sugar
1/2 T. Garlic khopped) 1 L Cornstarch paste
l t. Red hot bean paste l /. Sesam e oil
1/2 T. W ine 1 Green garlic
P roduce:
l .Cut bean and into l /7, ' x l /2' ' vubts . C ook in boiling w ater fov l m inute. Rem ove and
drain .
2. H eat 3 T. oil to stir fry ginger, garlic red hot bean paste, add wine soupstock
,
fish roe
(cut into small pieces) . Put bean curd in pan, add soysauce stlgar, salt, cook over 1ow
heat for 5 m inutes.
3 . Thicken w ith cornstarch paste , splash sesam e oi1 and shredded grccn garlic, serve
.
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Sauteed Bean C urd on H ot Plate
Ingredients:
4 Bean curd (3 '' x 3 '') 10 pcs. Green onion (1 '' Iong)
6 C. Oil 5 Ginger slices
6 tpz. Ground pork 2 T. Soysauce
1 ?. Soysauce 1/2 t. Sugar
l/2 /. Salt 1-1/2 C. Soup stock
1 t Cornstarch A 1/2 L Cornstarch
1 t. W in e 1 Red h ot pepper
1 T. Green on i'on
1/2 C. Wood ear (soaked)
10 shices Bam boo shoot
Procedure:
1 . M ix ground pork with A .
2.Cut each bean curd into half . Deep fry in hot oil till golden brown (about 2 minutes)
Cut a slit on each bean curd and stuff with l t .m eat m ixture.
3.H eat 3 T, oil in a pan to stir fry green onion stctions ginger, bam boo shoot add soysauce,
soup stock, wood ear red hot pepper (cut into small cubes) Salt sugar, put bean curd
in the pan and cook over low heat for 5 m inutes
4. Thicken with cornstarch paste .Rem ove in a Iarge bowl ,
5 . H eat the steak platc till very hot place on a wood battom . Pour bean curd im m e diately
o n the h ot plate w he n servin g.
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lngredients:
l Bean cz/rc/ (3 ' ' x J 3 ) 2 T Soysauce
2 Thousand- Year egg l T. sesam e oiI
l/2 C. Salted vegetable (chopped) /4 t. Sugar
2 T'. D ried shrim p
Procedure:
1 . Put bean curd in center of the plate. (scard crissc ross on top.)
2 ,Cut each Thousand year egg into pieces
.
3 .Place chopped salted vegetable on top of bean curd . ln the center, place soaked chopped
dried shrim p.
4.M ix soysauce, sesam e oil and sugar together in a bowl, splash over bean curd
. M ix well
when serve.
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. Stew ed Stuffed Bean C urd B ox
Ingredients:
J Bean Curd (4 '' x 2 '!/ 6 C. OiI
6 oz Ground pork 10 G reen vegetables
2 T. Green onion (chopped) 2 T. Green onion sections
1/2 t. M inced ginzer. l C
. Soup stock
2 T. Black mushroom (chopped) 1-1/2 T. Soysauce
2 T. Water chestnut (chopped) l /2 t. Salt
1-1/2 T. Soysauce 2 t. Cornstarch
1/2 t. Salt l/2 t. Sesam e oil.
1/2 T. W ine x
2 t. Cornstarch j 1/4 /
.
Black pepper 1
Procedure:
1 . Deep fry bean curd in hot oil until golden brown . Cut along three edges to m ake a cover
dig out inside bean curd to f orm a box.
2 .M ix ground pork with green onion ginger, black mushroom (soaked) water chestnut
m arinate with A . stuf f into bean curd box.Pleace on a plate and steam over high heat
for 20 m inutes.
3 . Heat 2 T. oi1 to stir fry green onion, pcmr iII soup stock (discard green onion) add soysauce
salt, when boiling, thicken with cornstarch paste, turn of f heat, splash sesam e oi1 pour
over bean curd boxes .G arnish w ith sauteed green vegetables, serve.
# This dish can be stewed without being steam ed but with deuble seasonings.
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lugredients:
J pcs lltsf7/i Curd (3 ' ' 2 J ' ) 6 pcs Ginger slices.
3 zu Lean pork l T. W ine
l T. Soysauce 2 T. Soysauce
/ E Cornstarch paste 1 1. Salt.
2 T. Ferm ented Black Beans l/3 t. Sugar
J F. O f/ 1 C. Soup stock
2 Green gtzrrfc 1 T. Cornstauch
l T. Red H ot pepper paste l/2 T. Sesam e oil.
Procedure:
1 . Cut lean pork into strings, m arinate with soysauce and cornstarch for 10 m inutes. Stir
fry in hot oil till done rem ove.
2. Cut bean curd into I - 1/2' ' >: 21 ' x 1 ' ' thick slices . Deep fried in hot oil for one m inute.
3 . Heat 3 T. oil to stir fry fermented black beans (soaked). Red hot pepper paste, ginger
slices , add wine soysauce. sugar, salt, soup stock , put bean curd into pan and cook over
high heat for 5 m inutes .
4. Thicken with cornstarch paste, add scsam e oil splash shredded green garlic serve.
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D eep Fried Stuffed Bean C urd R olls
Ingredients:
4 pcs. Fried tlzeefzc curd 4 F. 0iI
3 (u . Lezn pork 1/3 t. Salt
1 Bam boo shoot 1 /2 T. Soysauce
3 Black m ushrooms 1/2 t. Salt
l/2 pcs. Carrot l/4 t. Sugar . /h.
2 oz Salted Szechuan vegetable 1-1/2 C.Soup s'ltlc'k
J or Leeks 1/2 T Cornstarch
Procedure:
1 . CuL lean pork into strings, rnakrinate with 1 /2 T. soysauce and 1 t. cornstarch. Cut bam -
boo shoot, carrot, black mushroom (soaked) , and salttd szechuan vegetable inttl Strings .
Cut leeks into 1 ' ' long sections .
2. H eat 4 T. oil lrl pan to stir fry pork strings, black m ushroom s carrot bam boo shoot.
Salted szechuan vegetable, add 1/3 t , salt, and leeks, turn off heat. This is the stuffing.
3 .Slice fried bean curd into a flat sheet. Place 1 T . stuffing on one side of bean eurd , roll
into a cylinder, seal with a t00th pick .
4.Cook stuffed bean curd with A over low heat for 5 m inutes. Rem ove and cut each bean
curd into 4 sections place on plate .Thicken soup with cornstarch paste, splash over bean
curd, Serve.
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C antonese Stuffed Bean C urd
Ingredients:
4 pieces 2- l /4 ' ' Square bean curd 1/2 t. UO J/ (to marinate pork)
6 oz. Pork khopped) l T. W ine ''
2 (pz. Fish ///?/ (chopped) 2 t. Cornstarch ',
l T. D ried shrimp (soaked and l T. Soysauce
chopped) 1-1/2 C. Soup stock
1 T. Green onion khopped) 2 T. Soysauce (or oyster sauce)
1 T. Green onion (shredded) 1 T. Cornstarch (make paste)
l/3 C. ()g 1 T. Cold water
Procedure:
1 .Cut each piece of beancurd into 4 pieces triangle shaped .
2 .M ix the chopped pork, fish, shrim p, onion with m arinade. If too dry add 2 or 3 T .
water to m ix to the right consistency. Cut a slit on each bean curd triangle , Stuff the
slit wi t h m eat m ixture ,
3. Fry the stuffed bean curd with m e al side dow n for about 2 m inutcs until golden
brown, tipping the frying pan a little so that the bean curd will not stick to the pan
.
Add soup stock (water wiil do) .Cover and simmer for 3-4 minutes. Dish out
carefully with pancake turner.
4 . A dd soysauce, or oyster saucc, then cornstarch paste to cook until thickened
sprinkle shredded green onion and pour over bean curd.Servc.
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Ingredients:
6 f/etz?; ctsrd (3 > ' x 3 '') 1 C. Soup stock
l /2 C. Cooked crab meat 2 t
. Salt
2 T. Cooked crab roe (optional) 3 T. Cornstarch
1 /2 T. Chopped gfnger 1 Egg w/iile
1 T. W ine 2 T
. Ch opped green onion
1 t. Chicken grease
Procedure:
1 . Rem ove tbe hard eclgtrfzom the bean curd
, Then cut into 1 ' ' )( i ' ' x i /3' ' pieces. Boil the
bean curd in boiling water for 1 m inute
. Rem ove.Drain and dry.
2. H eat 3 T. of oil in a pan. Fry the ginger and the crab m eat
. Stir fry for a few seconds .
Sprinkle in l T . of wine and pour in the soup stock im m ediately
. A dd the bean curd gent-
ly and season with 2 t .of salt. Cook over low heat for about 3 m inutes
.
3 .M ix the cornstarch with 3 T. of cold water
. Sprinkle this cornstarch paste into the bean
curd slowly. Stsr gently until thickened. Sprinkle in the beaten egg white and add the chopped
crgb roe . Stir until blended
. Turn of f the heat. Sprinkle 2 T
. of chopped green onion
on top. Place on a piatter and splash 1 t of chickerl grease on top
. Serve.
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. . Stuffed Fried B ean Curd w ith V egetables
Ingredients:
12 pcs Fried bean curd 3 T. O il
2 C. Boiling water 5 pcs. G nger slices
l/2 t. Baking sodz 5 G reen onion
h 6
oc Ground pork 1/2 T
. W ine
1 T. Green onion khopped) 1-1/2 T. Soysauce
l T. Soysauce 1-1/2 C. soup stock
7 /3 t. Salt J /2 ib. green cabbage
1 t. cornstarch 1 /2 t
. Salt.
Procedure:
1 . Add baking soda in boiling water, soak Fried bean curd for l 0 m inutes
.
2. M ix ground pork with A . Stuff 1 t. pork mixture in each Fried bean curd
.
3. H eat 3T. oi1 in pan to stir fry ginger and green onion sections
,
add soysauce wine soup
stock , put stuffed fried bean curd in the pan and cook over 1ow heat for 5 m inutes
.
4. Cut green cabbage into l ' ' long Cook in boiling water for 10 seconds remove squeeze
dry, put in pan and cook with fried bean curd for 2 m inutes add salt
,
m ix well. Serve.
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. . Scallops, H am , and M ushroom W ith Steam ed B ean C urd
Ingredients:
2 Dried .c(7//cw' (soaked and 5 C. Soup stock (chicken)
shredded) 2 t. Salt
5 Black m ushrooms (about I/3 12 pcs. Green vegetables
C.) (soaked and shredded) 2 t. Cornstarch
1?2 C. Ham (shredded) 2 t. Chicken grease
6squares Bean curd (3 ' z x J ')
Procedure:
1 . Cut each bean curd into four pieces . Put in a pan. Add 3 C. of soup stock and l t. of
salt .Cook over low heat for half an hour.
2. ln a m edium size bowl arrange the shredded scallop , ham , and black m ushroom s in the
bottom . Then put the cooked bean cured on top of them . Add 1 /2 C. of soup stock (used
for cooking the bean curd). Remove to a steamer. Steam for one hour over medium heat.
3 .Turn the steam ed bean curd pudding upside down on a platter.Stir fry the green vegetable
and season with som e salt.Then arrange them on a platter around the bean curd pudding.
4,Bring 2 C . of soup stock to a boil and season with l t. ot' salt. A dd the cornstarch paste.
Stir until thickened . Sprinkle in the chicken grease. Pour it over the bean curd pudding
and serve'.
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Scram bled Egg with Shrim ps
Ingredients:
J oz Shrimps J' E.b'%$
1/3 egg white 1/3 t. Salt
l/4 t. Salt. 1-1/2 C O iI
2 t . Cornstarch 2 T. Green onion (Chopped)
Procedure;
1 .Clean shrimp with $alt rinse and drain dry . Add 1/3 egg white, l /4 salt and 2 t .
Cornstarch to m arinate shrim p for 1 5 m inutes.
2.Beat 5 eggs in a large bowl , add l /3 t. salt, m ix well.
3.H eat l -1/2 C. oiI in a pan for 30 seconds . Put shrim p in pan and stir fry for 10
seconds. rem ove and drain.
4. H eat another 5 T. oi1 in a frying pan to stir fry chopped green onion, pour beaten
egg and shrim p in the pan, stir fry quickly over high heat, for a few seconds until
one half of the egg m ixture is done. Serve.
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D eep Fried m eat B alls stuffed w ith Egg
Ingredients:
4 B oiled eggs l/4 C
. Flour
l/2 lb. Green onion (Chopped) 2 Eggs
l/3 t . Ginger. 1/2 C Bread crum bs
.
2 T. W ater 6 C O il
1 T. Cornstarch 2 L Ketchup A
l/2 t. Salt. 2 T W orcestershire sauce
l /4 t. Black pepper
l/2 t. Soysauce
1 /. W/ne
Procedure:
1 . M ix ground pork with al1 ingredients of A .
2. Rub oil $n palms, hold 1/4 part of pork mixture in palm
,
flatten. wrap one boiled egg
to form a ball shape.
3 . Dredge m eat balls with flour, dip in beatten egg
, then coat with bread crum bs. Deep fry
in hot oil over low heat for alout 3 m inutes
.
4.Cut each meat ball into half place in a plate (with shredded lettuce on bottom .) Se rve with
ketchup and W orcestershire sauce
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. . Steam ed Egg w ith C lam s
Ingredients:
J Eggs 1 t. W ine
1-1/2 C.Soup ssock 1 t. Soysauce (light color)
1 t. Salt 7 Clam s
(Chinese Parsley)
Procedure:
l . Beat eggs in a large bowl add soup stock salt soysauce, m ix well sift with a strainer .
2. O pen each clam s with a sm all knife.
3. Put clam s in a steam bowl pour in egg mixture cover with lsd.
4. Steam over high heat for 2 minutes , turn to 1ow heat, steam for another 20 minutes . (till
egg becomes stiff .) Remove lid sp rinklc chinese parsley or chopped green onion .
5 . Heat 1 T . oil in pan , add 1 t. soysauce, when boiling, pour steam ed egg. Serve.
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Tri-c olor Egg R olls '
Ingretlients: '
2 etkgs 3 oz spinach
1 T. Cornstarch paste I?2 C. Ham (shredded)
l/3 t. Salt 3 T. Cornstarch
8 oz Ground pork 6 C. O iI. ,
l Jlc Laver (sea weed) (8 ' ' >( 8 ' ')
Procedure:
1 .M ix cornstarch paste and 1/3 t. salt with beatten eggs, H eat 2 T. oil in a flat frying pan,
pour egg's m ixture in the pan to m ake an 8' ' x 8 ' ' egg sheet.
2.Sprinkle l T. cornstarch on egg sheet, rub 6 oz ground pork , cover'with laver (sea wood),
rub 2 oz ground pork on it again.
3.Cook spinach in boiling water a few seconds squeeze dry. Place spinach on the edge of
1he laver over ground pork. Place H am strings on the other side edge. Roll each side to
the center and seal with flour paste.Remove to a plate an4 steam for 10 minutes.
4,Coat egg roll with cornstarch, deep fry ln hot oi1 for one m inute. Remove and cut into
slices. Serve.
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. .
(lnzelet W estern Style
lngredients:
J Eggs 2 T. Ham khopped)
1/4 t. Salt 1 T. M ushroom slices.
1/4 t. Black pepper 1/4 t . Salt
2 T. Onion khopped) 3 T. Oil
Procedure:
1 . H eat 1 T. oil to stir fry chopped onion, ham and m ushroom s add salt m ix well. This
is the stuffing.
2. Heat l T. oil in a flat frying pan, pour beatten egg (mix with 1/4 t. salt and 1/4 t. black
pepper) to make a pan cake .Put the stuffing in center fold on half of egg sheet to cover
the oth er h alf to nla ke a n olive sh ape onAelet.
3.Rem o v e o nAelet o n plate serve with ketc h u p a n d fa v orite vegetables.
* Omelet is for breakfast or fast food in foreign country. Besides plain omelet (without stuf-
fing), Chicken Cheese potatoes , or vegetables can be used as stuffing .Serve with tomato
ketchup or just with pepper and salt.
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. . Stew ed Egg D um plings with Brow n Sauce
Ingredients:
2 Eggs 3 T. tW /
l Egg yolk I T. Green onion
1/6 t. Salt 2 Black m ashroom
1 T. O il 10 pcs Carrot slices
1/4 Ib. Ground pork. ts pcs H am slices.
1 T. Soysauce 1-1/2 L Soysauce
1 t. W ine 1 C. Soup stock
A J/4 /
. Salt. 1/3 t. xs?zkw r
1/2 t . Cornstarch 2 t. Cornstarch
2 T. W ater
Procedure:
t . Put all ittgredients of X into a large bowl and m ix well tllis is tlw stuffing .
2. Beat 2 eggs and one egg yolk, add l /6 t.salt and l T. oil mix well .
3 . Rub a little oiI on the central bottom of the pan, pour 2 T
. egg m ixture in the pan to
make an egg sheet, put l t. m eat stuffing on center, fold egg sheet to a half circle and
seal edges to a dum pling.
4. Heat 2 T. oil in a pan to stir fry green onion, soaked black mushroom
,
add soysauce,
soup stock, put egg dum pings in pan and cook over Iow heat for 5 minutes add carrot
ham , snow peas, sugar, cook for another 1 m inute thicken with cornstarch paste. Serve.
jpepitol l a
. .
Egg Fu-Y ung w ith Light Sauce
Ingredients:
5 Eggs 1/2 Ib. SE'JN Sprout
l t. Salt 3 L Green onion (chopped)
2 T. Roasted Pork (shredded) 1/2 C. Soup .W/L'k
2 F. Black rrlud/troorrl. (soakeds l/2 t. Salt.
hredded) l/4 t. Black pepper SCt?YC?FI/S; K UCB
3 T. Bamboo shoot (cooked, 1/2 T. Soysauce (Or Oyster 'l/ce?
shredded) 1/2 t. Sesame oil.
1 T. crab m eat (or shrimp)
Procedure:
1. Beat the eggs
,
add salt. Shedded roasted pork.Bam boo shoot, black m ushroom
. Crab
m eat and m ix well.
2. Heat 4 T. oil in a pan. Pour egg m ixture nto the pan
,
stir fry quickly, W hen it is stiff
make into a pancakc (about 7' ' circle), fry both side over low heat till it's done.
3 . Remove tgg paneakt in a soup bowl cover with stir fried btan sprout
,
turn the plate
over on a serving plate.
4. Heat l T.oil to stir fry green onion , pour seasoning sauce in the pan
, cook over high
heat , when 'boiling, splash over the egg
. Serve hot .
* 1 .Bean sprout can be replaced by shredded cabbage
.
# 2 .Seasoning Sauce can be replaced by Sweet-n-sour Sauce
.
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INoEx oFr RECIPES pEj M E1's
ING CA R DS CHIN ESE CO O K
!Z !l Sauteed Bean Curd Hom e Style 1
. A 'X
2 1$$ $% P1 lli! M a PO's Bean Curd .
o .o .o .o .o .o vo +tr/-tw o .o 3 r Vi XE IX Sautecd EeaD Curd Balls '
+ *
a qs 1 c rahl ouon s
,
raaq O 4
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E.p k) !//1 Stuffed Bean Curd with POI k anw wrur.m; # Bu
-
mlx wwmw u uwxxw * ' c C) 5 &: $1 07 IA B
ean Curd DunRplings t . tj
.<y.cj.sy.cy.sy.cy.<y.4o.so.(p 6 9: qr XZ :! Bean Curd Sandwiches
7 ,p. IA &! :1 Sauteed Bean curd with Fish Roe
'z
8 . Q 1: XE Wl Sautced Bcan Curd On hot Plate qeL V e 1 's Cook
; ng C a rds a re
9 /4 :;k (t j: Bean Curd With Thousand-Year Egg Salad f
$ed ttnto Chicken , . c;t a Ss k t
1 0 m + IZ jil Stewed Stuffed Bean Curd Box E)
uck Rork , Beef . FI :; h . SOU r3'
1 1 . f!L % X !;1 Brajscd Bean Curd Hu-lvan StFIC %ea f ood
, Bean c; urd & EGGS
! 2 j# 'CV. I)L j/x D c cp Fr i e d S t u f f ed B e an C u rd R 0 l l s v t
a b 1 e V e g e t a r 1 a n . Og e .
% A jjl(E j11 Cantonese Stuffed Bean Ctlrd
(jt staes 1 3 .
14 h IQ I71 W Wl Bean Curd lvith Crab M eat
.
6.'f V X! fx Stuffed Fried Bean Curd with Vegetables 1 5 .
' J#i NR R Scalloln, Ham & M ushroom With Steamed Bcan Curd 1 6 .)ih Dl
1 7 C'1 #--. jfp EX Scranlbled Plgg with Shrim p s
j''k /1 'K.X Deep Ffied V eat Balls Stuffed With Egg 1 8
.
1 9 . 92- W t % WES t e a rfl C d E g.2) W i t h C 1am S
E 1 W ri t t e n B y ; F U P El M
2, . ;@ :> jift jk Egg Om elet Sze-cllun Style G jA
geocy . en er a
2 1 . re- 1 Ik tl Tri-color Egg Ro11S ?' & s j
ncsustrlah Co l-tD
2 2 . > A 1 'U Omelet W estern Style
oy 1 . 6 6 'r a Ipe I Ta Iw a n P O B .
28 1:1 ')# X 1:2 Stewed Eg!; Dum plings with Brol'n Sauce . . R
O C
24 % ;'tl X W X Egg Uu- Y u 11 g Wi t 11 L ight Saucq
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