From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.veg
Subject: Re: Bean curd questions (plus recipes!)
Date: 6 Apr 92 18:35:00 GMT
Article-I.D.: acsu.1992Apr6.173625.27324
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41


Well... I thought I would wait a while and see if any of the vegetarians
on this board knew how to use dried bean curd sticks & sheets.  With all
of the recent discussion about what non-vegetarians could contribute to
this newsgroup, I couldn't help but hold off on answering this inquiry to
see if anyone else had anything to say.  

It looks as though we omnivores may have something to offer to this
newsgroup after all!  ;-)  You see, though I'm not a vegetarian, I and
many others like me, are long-time "students" of ethnic cuisine.  Because
meat is not as plentiful or as inexpensive as it is in our own culture,
many other cultures have developed amazing food items that can provide
filling and nutritional dishes with little if any meat at all.  

Now that my own "preaching" is out of the way, below is information from
a number of Chinese cookbooks I have at home, as well as a few recipes. 
You have to play around with the dried bean curd sheets until you get a
feel for how they are made pliable enough to use for wrapping and what-
not.  

Carol 
A lurking omnivore
riacmt@ubvms.cc.buffalo.edu

**********************************************************************

From: Gloria Bley Miller.  (1966).  The Thousand Recipe Chinese Cookbook. 
NY: Simon & Schuster.  ISBN 0-671-50993-4 Pbk.

Dried Bean Curd (aka bean curd sticks)
---------------

Long, dried, cream-colored sticks, about 1/2-inch wide and 20 inches
long, but bent in two.  Are stiff and striated with a shiny, enamel-like
surface.  (Sometimes called "Second Bamboo" because they com from the
residue or second layer of creamy bean curd.)  Must be soaked, then
become chewy in texture, nutlike in flavor.  Used as a vegetable with
soup, steamed fish, stir-fried and braised pork.  Sold packaged by
weight.  Note:  Other dried varieties include sweet bean curd sticks,
which are similar, but thicker, and are used in fish and vegetarian
dishes; and glazed bean curd skin in the form of stiff thin sheets.  The
latter is used in vegetarian dishes, and for pastries and egg rolls.

Storing Information -- Keep well wrapped.  Needs no refrigeration, but
should be used within a few months.  It may be soaked a day or two before
use and refrigerated in water in a tightly covered container.

Soaking Information -- Break in 2-inch lengths.  Boil until soft (about
20 minutes).  OR: Soak 2 hours in warm water.  Drain.  Cut in 2- or 3-
inch sections.  


Basic Buddhist Vegetable Dish
-----------------------------
9 to 12 vegetables, nuts, etc. [See suggestions below]
1 to 2 cups water [or vegetable broth]
3 tablespoons soy sauce
1 teaspoon sherry
1/2 teaspoon salt
4 tablespoons oil
1 tablespoon cornstarch
pinch of sugar
3 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon salt
few drops of sesame oil [dark, oriental type sesame oil]

1.  Select 9 to 12 of the ingredients listed below, choosing some from
each category: dried, fresh and miscellaneous.  (Although less typical,
as few as 4 or 5 ingredients may be used.)  Prepare each ingredient, as
indicated below.

2.  Combine water [or broth], soy sauce, sherry, and [1/2 tsp] salt.

3.  Heat oil.  Add selected ingredients, and stir-fry 3 to 5 minutes. 
(This will take a large pan [or wok].  If one is not available, cook 3 or
4 ingredients at a time, then assemble them in step 5 and reheat before
adding cornstarch paste.)  

4.  Add water-soy mixture and heat quickly; then simmer, covered, until
vegetables are tender (about 15 minutes).

5.  Blend cornstarch and sugar to a paste with remaining cold water, soy
sauce, and salt; then stir in to thicken.  Sprinkle vegetable mixture
with sesame oil; stir in and serve.

Note: This vegetarian dish is known as the Feast of Arahats or Food for
the Saints; the Chinese name is Lo (or Loo) Hon Ji, or Lohan Tsai.  It
will keep about a week and can be reheated several times without loss of
flavor.  

Variation: In step 4, stir 2 tablespoons Chinese red cheese, mashed, into
the water-soy mixture; then heat quickly.  [Chinese red cheese isn't
really cheese at all.  It is also called red bean curd cheese, spiced red
bean curd, or southern cheese.  It is pressed bean curd cubes that have
been fermented in rice wine, spices, and salt until brick-red and very
pungent.  Used as a seasoning to give an "aging" taste to braised pork,
chicken and duck; also as a side dish to accompany rice.  Available in
cans.  To use: Mash cubes until smooth.]

[Variation 2: Personally, I LOVE the flavor of fermented black beans,
also called salted black beans, and they would also give a much richer
flavor to the above dish.  Simply rinse about 2 to 3 tablespoons of
fermented black beans to remove excess salt.  Then soak for about 15
minutes in a very small amount of warm water -- about 3 tablespoons. 
Mash with the back of a spoon before adding to the dish in step 4. --
CMT]

Dried Ingredients for Buddhist Vegetable Mix
--------------------------------------------
1/8 pound rice or peastarch noodles (soaked), cut in 3-inch lengths
1/2 cup lily buds (soaked)
1/2 cup dried black mushrooms (soaked), cut in half
2 tablespoons cloud ear mushrooms [tree fungus] (soaked)
1/2 cup hair seaweed (soaked)
1/2 cup dried bamboo shoots (soaked), cut in 2-inch lengths
1/4 cup dried chestnuts (parboiled)
3 sticks DRIED BEAN CURD, broken in 2-inch lengths and soaked; or 1 or 2
   sheets DRIED BEAN CURD (soaked), cut in squares or rectangles
2 pieces dried lotus root (soaked)

Fresh Ingredients for Buddhist Vegetable Dish
---------------------------------------------
1/2 cup celery, shredded
1/2 cup green pepper, shredded
1/2 cup mushrooms, shredded
1/2 cup mustard cabbage [mustard greens], shredded
1/2 cup onion, shredded
1/2 cup bean sprouts, blanched
1/2 cup cauliflower, broken in small flowerets
1/2 cup Chinese cabbage [bok choy], cut in 2-inch sections
1/2 cup snow peas, stemmed
1 cup winter melon, diced
1 cup zucchini, cut in 2-inch slices

Miscellaneous Ingredients for Buddhist Vegetable Dish
-----------------------------------------------------
1 cup canned bamboo shoots, shredded
1/2 cup ginkgo nuts or lotus seeds, shelled and blanched
1/2 cup raw peanuts
5 cakes bean curd, deep-fried
1/2 cup vegetable steak [?never heard of this before]


************************************************************************

From: Pearl Kong Chen, Tien Chi Chen, & Rose Tseng.  (1983).  Everything
You Wanted to Know about Chinese Cooking.  Woodbury, NY: Barron's. 
ISBN 0-8120-5361-3.

Dried Bean Curd
---------------

An array of soybean products is obtained in primitive Chinese factories
by boiling a large quantity of bean milk in a big wok over an even, low
heat.  Layers of skin appearing on the surface are skimmed off carefully
and hung to dry.  the first layer, transparent and yellow in color, is
called BEAN SHEETS or fupi (BEAN CURD SKIN) and is sold in large, 18-inch
rounds used as wrappers or for vegetarian dishes.  The second layer is
gathered into sticks which are called fuzhu (BEAN CURD STICKS).  Often
the laye is not gathered, but folded, and is called three-sided floating
skin.
After several layers of skin have peel peeled off, the consistency and
color of the bean milk in the wok changes.  The bean milk is cooked until
the liquid is reduced to a thick layer on the bottom of the wok, then it
is removed, dried, and cut in pieces.  They are called SWEET BEAN SHEETS
(tianzhu).

Bean cheese is fermented hard bean curd that has been marinated with
strong liquor and salt.  It comes in different flavors, and it can be
used either as seasoning or as a tangy side dish for plain congee [rice
porridge].  


Vegetarian Roast "Duck"
-----------------------

1 ounce dried straw mushrooms [or dried black mushrooms]
1 pound sweet bean sheets
1/4 cup + 4 tablespoons oil
2 teaspoons pale dry sherry
2 teaspoons sesame oil [dark, oriental style sesame oil]
6 bean sheets

Seasonings:  1 cup chicken stock [sic] or water [or vegetable broth]
             2 tablespoons oyster sauce [sic] or dark soy sauce
             1 tablespoon light soy sauce
             Salt

Preparation

1.  Soak straw mushrooms in cold water until soft.  Trim dirt from ends
and beat with chopsticks to loosen sand.  Soak again in 1 cup of warm
wate for 20 minutes, then drain, reserving soaking liquid.  Strain
soaking liquid to remove any sediment.  Cut mushrooms in half.  [If using
dried black mushrooms, you needn't worry about the double soaking and
beating out the sand. -- CMT]

2.  Rinse sweet bean sheets and soak in cold water for 30 minutes or
until soft.  Drain.

3.  Set a heavy Dutch oven ove high heat.  When very hot, add the 1/4 cup
of oil, then sizzle in the wine and add the mushrooms.  Stir constantly
for 1 minute.

4.  Add the seasonings to the pot along with the mushroom soaking liquid. 
Bring liquid to a boil and add the sweet bean sheets.

5.  Bring to a boil, then turn heat to low.  cover pot and cook until the
moisture is almost absorbed, about 15 minutes.  

6.  Stir in the sesame oil and let the mixture cool.

7.  Lightly dampet a bath towel with hot water.  Line a tray with half
the towel and arrange all the bean sheets on it.  Cover with the
remaining half of the towel and let set for 30 minutes.  Alternate the
sheets so that the dry ones in the center will be turned out and
moistened.  Set for 10 minutes more.

Assembling

1.  Divide the sweet bean sheet mixture into 4 equal portions.

2.  Put half a bean sheet on the center of another as reinforcement.  Add
1 portion of sweet bean mixture and wrap it up as you would a spring
roll.  Seal with some liquid from the bean sheet mixture.

3.  Repeat for remaining rolls; you should have 4 rolls.

Cooking

1.  Using a nonstick skillet, pan-fry the rolls over medium heat using
the remaining 4 tablespoons of oil.  Brown on all sides and remove.

2.  Arrange rolls side by side, in 1 layer of a large piece of aluminum
foil.  Fold all sides up to enclose the rolls loosely.  Place the package
on a tray and lay a heavy board on top.  Put some weights on the board
and press the rolls until they are cool and flat.  If not to be used
immediately, chill in the refrigerator for up to 3 days.

3.  When ready to serve, you'll note that the pressed rolls now resemble
the breast of roast duck.  cut in slices about 5/8 inch thick and serve
cold.

[Another serving suggestion: Use the sliced pressed rolls as the "meat"
in stir-fry dishes, soups, etc. -- CMT]

*************************************************************************

From: Eileen Yin-Fei Lo.  (1985).  The Chinese Banquet Cookbook.  NY:
Crown Publishers.  ISBN 0-517-55521-2.


Bean Curd Rolls
---------------

Dried bean curd sheets can be used to make "egg-roll"-type things. 
Although traditionally, a fish filling is used, obviously any kind of
filling that might be used for egg-rolls could be used.  You will need:

Filling for rolls [use your favorite recipe]
2 tablespoons cornstarch
3 slices of dried bean curd sheets, cut into pieces 6 inches square
4 to 5 cups peanut oil

Soften bean curd sheets until pliable by sprinkling with water and
allowing to rest.  Cut off the hard edges that won't get soft.  Cut into
pieces 6 inches square.  Fill with filling and wrap bean curd around
filling as you would for an egg roll.  

Heat a wok over high heat for 1 minute.  Add peanut oil and heat to 350
deg F.  Holding each bundle with a pair of chopsticks or tongs, lower
into oil.  continue to hold with chopsticks until bean curd seals.  The
rolls are ready when bean curd turns golden brown and is flaky.  Remove,
cut into portions, and serve immediately.

***********************************************************************

From: Lawrence C. C. Chu.  (n.d.).  Chef Chu's Distinctive Cuisine of
China.  NY: Harper & Row.  ISBN 0-06-09105-6.

Bean Curd Skin
--------------

Bean curd skins are paper-thin sheets made from the dried residue that
floats on soybean milk.  Available in packages, they usually come trimmed
to a size of 6 by 10 inches and are used in soup, in vegetable dishes,
and as a pastry shell for sweet desserts.  Store, tightly wrapped, in the
freezer for up to 6 months. 


Buddhist Vegetarian "Chicken"
------------------------------

This is a deceptive dish, designed to imitate chicken; a concoction of
soy bean curd skins flavored with onion and soy sauce, then steamed,
cooled, and cut into pieces that resemble thin slices of chicken [though
darker in color]. 

4 large frozen bean curd skins, thawed

Mixture:  1 green onion (including top), minced
          1/3 cup soy sauce
          1 small piece fermented bean curd
          1 teaspoon sugar
          1 tablespoon sesame oil [dark, oriental kind]

String
Sesame oil
Vegetable flower (optional) [as garnish]

Combine Mixture ingredients in a small bowl to form a paste.

To assemble, lay 2 flat sheets of bean curd on top of each other.  Brush
surace with half of the mixture.  Fold 3 sides of the sheet into the
center than roll up jelly-roll fashion toward the non-folded edge. 
Continue rolling almost to edge but then fold that edge back onto roll so
that sauce is not forced out.  Wrap string, diagonally, around roll 4 or
5 times; secure at end and then reverse process and wrap back, 4 or 5
times, to original starting point.  Secure tightly.  Repeat for second
roll.

To seam, place both rolls on rack in steamer; cover and steam over
boiling water for 2 hours.  Allow to cool.  [Note: Be sure to keep an eye
on your water to make sure it doesn't boil dry.]

To serve, cut off string and cut each roll diagonally into 1-inch pieces. 
Sprinkle with sesame oil and garnish with vegetable flower, if desired.

Notes

1.  You'll find bean curd skins in frozen section of Oriental markets.

2.  In addition to the soy mixture, try spreading sheets with chipped
dried shrimp [sic] or preserved mustard green (jab choy) before serving.


[Note: This cookbook was published in Hong Kong, where frozen bean curd
sheets are available.  I have never seen frozen ones here in the U.S.  I
would imagine that you could soak the sheets a couple days in advance,
and then blot any excess moisture from them.  But, I am just guessing.  -
- CMT]

************************************************************************

From: Barbara Myers.  (1982).  The Chinese Restaurant Cookbook.  NY:
Greenwich House (Crown Books).  ISBN 0-517-43606X.

Bean Curd Sticks, dried
-----------------------

A bean curd derivative, made from the residue resulting from making bean
curd.  The sticks are thick, long, and stiff, about 1/2 inch wide and 20
to 24 inches long, but bent in two.  They are beige with a shiny,
striated surface.  When soaked, these brittle sticks become chewy and
nutlike in flavor.  They are used primarily in vegetarian dishes.  the
sticks are sold in 1/2-pound paper packages with an identifying picture
on the colorful label.  They keep well stored at room temperature for at
least 3 to 4 months, but will eventually turn rancid.  The sticks may be
soaked a day or two before use and refrigerated in water in a covered
container.  

************************************************************************

Hope you find this enlightening.  I have cooked with bean curd sticks
before, and have found it an interesting item.  I think you just have to
experiment and play around with the sticks and sheets yourself.  I was
unable to find a recipe for a sweet dish where the sheets are used as a
pastry "crust", but it sounds like something worth trying.

Carol
A lurking omnivore
riacmt@ubvms.cc.buffalo.edu
Newsgroups: rec.food.veg