Steamed Sliced Pork With Ham And Bean Curd Recipe
I have been looking for a Steamed Sliced Pork With Ham And Bean Curd for quite sometime now and thisis one of the best I have tried out so far. Surprise your family with this Steamed Sliced Pork With Ham And Bean Curd. Enjoy eating!
Ingredients
5 large dried black mushrooms
1/2 pound lean pork
1/4 pound smoked ham
2 bean curd cakes
4 slices fresh ginger root
1 scallion stalk
Few drops of peanut oil
1 tablespoon sherry
1/2 teaspoon salt
Dash of pepper
2 teaspoons cornstarch
2 tablespoons water
Directions
1. Soak dried mushrooms.
2. Slice pork and ham about 1/4 inch thick. Slice bean curd 1/2 inch thick. Mince ginger root and scallion. Cut soaked mushrooms in half.
3. Rub a heatproof bowl with peanut oil. Arrange mushrooms, ham, bean curd and pork in alternating layers, with pork on top. Sprinkle with sherry, salt, pepper, minced ginger and scallion.
4. Steam on a rack until done (about 45 minutes).
5. Drain off gravy into a saucepan without disturbing steamed ingredients. Add water to gravy to make 1 cupful and bring slowly to a boil.
6. Meanwhile blend cornstarch and cold water to a paste. Then stir into heated gravy to thicken.
7. Invert contents of steaming bowl onto a serving platter without disturbing arrangement of layers. Pour sauce over and serve.
2. Slice pork and ham about 1/4 inch thick. Slice bean curd 1/2 inch thick. Mince ginger root and scallion. Cut soaked mushrooms in half.
3. Rub a heatproof bowl with peanut oil. Arrange mushrooms, ham, bean curd and pork in alternating layers, with pork on top. Sprinkle with sherry, salt, pepper, minced ginger and scallion.
4. Steam on a rack until done (about 45 minutes).
5. Drain off gravy into a saucepan without disturbing steamed ingredients. Add water to gravy to make 1 cupful and bring slowly to a boil.
6. Meanwhile blend cornstarch and cold water to a paste. Then stir into heated gravy to thicken.
7. Invert contents of steaming bowl onto a serving platter without disturbing arrangement of layers. Pour sauce over and serve.
