Text 26965, 77 rader
Skriven 2012-07-06 22:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Tofu
============
Welcome to the FIDO Cooking echo. Your name sounds similar to
someone I used to know a long time ago.

Just kidding... it's good to see you back with us.

 > shoddy imitation meats
 > vegan food with training wheels.

 CS> LOL!  There is anothr one though.  Certain specialized diets oriented
 CS> around chemotherapy (kidney type I believe) call for severe meat
 CS> restrictions and *some* of the 'vegan on training wheels' products can
 CS> be used.

OK I can see the call for that. But I am happy to be able to eat
real meat and reserve tofu for those dishes that it is truly good
in, like...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peking Hot and Sour Soup
 Categories: Soups, Chinese, Spice, Tofu, Chicken
      Yield: 4 servings

    1/4 c  Pork, lean; shredded
      1 ts Dry sherry
      3 tb Cornstarch
    1/4 c  Golden needles; soaked in
      2 c  hot water for 15 min and
    -drained
    1/4 c  Wooden ears; soaked in
      2 c  hot water and drained
  3 1/2 c  Chicken broth
      1 tb Soy sauce, light
    1/2 c  Tofu, firm; shredded
      1 md Egg; beaten
      2 tb Cider vinegar
    1/4 ts White pepper
    Salt to taste
      1 ts Sesame seed oil
      1 tb Scallions; thinly sliced

  Stir the pork, sherry and 1 teaspoon of the cornstarch together in
  a bowl. Set aside.  Dissolve the remaining cornstarch in 1/2c cold
  water. Set aside. Cut off the tough stems from the golden needles
  and woody pieces from the wooden ears, if any.  Cut the golden
  needles in half and the wooden ears in 1/2 inch pieces. Rinse,
  drain and squeeze out extra liquid from both. Put the vinegar and
  pepper in a large serving bowl. Combine the chicken broth and soy
  sauce in a medium saucepan and bring to a boil for 1 minute. Add
  the bean curd. As soon as soup come back to a boil again, mix the
  cornstarch mixture and stir it in. Stir until the soup thickens.
  Pour a stream of beaten egg into the hot soup while constantly
  stirring. Remove form the heat immediately and pour into the
  serving bowl with the vinegar and pepper. Add salt to taste and
  garnish with sesame seed oil and scallions.  Serve hot.

  COOK'S NOTES:

  Dried golden needles are unopened blossoms from a daylily.

  Dried wood ears are also known as Black Fungus, Cloud Ears or Tree
  Ears and are a gelatinous fungus that grows on trees.

  Source: Helen Chen's Chinese Home Cooking

MMMMM

Cheers

YK Jim


... It's Mr. Bacon vs. Monsieur Tofu. Winner gets eaten.

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