Steamed Beancurd
By : Asian RecipesMethod
- Remove central stalks from lotus seeds
- Simmer in vegetable stock for 10 minutes then drain
- Rinse, drain and press beancurd
- Blend in egg whites and seasoning
- Separate mixture on several greased plates and top with lotus seeds and carrot
- Steam for 3 minutes.
- Scoop out steamed beancurd and place on the plate
- Boil�sauce and pour over beancurd
- Serve with rice dish
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Ingredients:
2 beancurds
6 egg whites
1 1/3 oz fresh lotus seeds (optional - can is just as good)
1 tbs diced carrot
2 beancurds
6 egg whites
1 1/3 oz fresh lotus seeds (optional - can is just as good)
1 tbs diced carrot
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Ingredients for Sauce:
1/4 tsp salt or to taste
1/2 tsp light soy sauce
1 1/2 tsp cornflour
1/2 tsp sesame oil
4 tbs water
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Mixture for Seasoning:
1/2 tsp sugar and salt or to taste
pepper
1/2 tsp sesame oil
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