Deep-Fried Vegetarian Meat

Name: Deep-Fried Vegetarian Meat (K’ao su fang)
Cuisine: Chinese
Ingredients: 15 steamed flower-shaped buns; 2 tablespoons soy bean paste; 2 tablespoons dried shrimp, soaked and chopped; 2 tablespoons chopped black mushrooms; 15 pieces green onions (2” long); 3 tablespoons flour; ⅓ cup water; 1 egg; 8 bean curd sheets (a semicircle 14” diameter); 2 tablespoons chopped ham; 2 tablespoon chopped green onions; 8 cups oil; ½ teaspoon salt

K’ao su fang

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

8 bean curd sheets (a semicircle 14” diameter)
1 egg
⅓ cup water</

Asia
Taiwan
Hunan
Starter

Method

Put egg in a bowl, add ⅓ cup water, 3 tablespoons flour, ½ teaspoon salt. Mix evenly (this is the flour batter). Then mix the chopped green onions, ham, black mushrooms, and shrimp in another bowl.
Place two bean curd sheets on the chopping board, rub with 1 tablespoon flour batter, and sprinkle 1 tablespoon of the chopped ingredients evenly on the sheet. Place