Crisp-Fried beancurd Squares
Ingredients:
A:
2 tbsp chopped Chinese mushrooms
2 tbsp chopped water chestnuts
2 tbsp chopped celery
2 tbsp vegetarian mullet roe
600g extra soft bean curd
½ can creamed corn
5 eggs
6 tbsp cornstarch
B:
1 1/3 tsp salt
1 tsp MSG (optional)
A dash of pepper
1 tbsp sesame oil
1 cup cornstarch
Cooking methods:
Place a sheet of cellophane or heat resistant plastic in a tray (approx. 35 x 25 x 5 cm); brush some oil on it.
Mix 'A' and 'B' thoroughly and pour it onto the cellophane; smooth over the surface. Steam for 20 minutes; remove and let cool.
Cut into 3 cm square pieces, coat with cornstarch and deep-fry in medium hot oil (approx. 150°C) for 3 minutes. Remove and serve.
