Soft immortal food
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Peastarch noodles |
| 2 | cups | Dried black mushrooms |
| 4 | Bean curd sticks | |
| 12 | Cakes bean curd | |
| 2 | tablespoons | Chinese red bean cheese |
| Water to cover | ||
| 2 | tablespoons | Cornstarch |
| 2 | teaspoons | Soy sauce |
| ¼ | cup | Water |
Directions
1. Separately soak peastarch noodles and dried mushrooms. Break bean curd sticks in 3-inch lengths and also soak.
2. Cut each bean curd cake in 4 parts. Cut soaked peastarch noodles in 3-inch lengths. Cut mushrooms in half, if large.
3. Place noodles, mushrooms and the dried and fresh bean curd in a saucepan. Mash red bean cheese and add, along with water. Bring to a boil; then simmer, covered, 1 hour.
4. Blend cornstarch, soy sauce and remaining cold water to a paste. Then stir in to thicken and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .