10 pcs. bean-milk skins
2 oz. walnut meat
2 teaspoons salt
1/2 teaspoon gourmet powder
2.1/2 teaspoons soya sauce
1.1/2 tablespoons cooking wine
1.1/2 tablespoons sugar
2 tablespoons sesame oil
1/3 teaspoon "five-spice powder"
2 oz. scallion
1 tablespoon ginger root
a piece of muslin
1) Tear bean-milk skins into large pieces.
Cut split scallion lengthwise and then crosswise into sections. Slice ginger.
Put scallion, ginger and salt in a pot, pour in 2 brimming cups of water, and bring to a boil. Remove from fire to cool. Soak bean-milk skin in this for some time; then remove and drain.
2) Mix cooking wine, soya sauce, gourmet powder, five-spice powder, sesame oil and sugar into a sauce. Put in bean-milk skin and mix well to be seasoned.
3) Spread muslin on workboard. Arrange the well-seasoned bean-milk skins on one end of the cloth and the walnut meat in the middle on the skins, leaving a loose end of about 4 inches on either side of the muslin. Press hard by means of the cloth, roll the skins with walnut meat forward into a compact roll (be sure not to roll in muslin), and then fold over the loose ends and edges of the muslin. Tie up this cylinder with a string twining around closely and tightly.
4) Steam this roll to cover over high flame for 40 minutes. Remove and cool. Untie the string and take off the muslin. Brush all over with sesame oil to prevent drying in air.
Before serving, halve it lengthenwise and then cut into slices.
(1) Bean-milk skin is made from the thin layer that forms on boiled bean-milk. It is commercially supplied in China and is the principal material for making imitation meat dishes for the vegetarian. Rich in protein and vegetable fact, it contains calcium, phosphorus and is also thought to possess curative properties for coughs, etc.
(2) The tying string should wind around the roll closely at even intervals so as to prevent it from becoming deformed during steaming. And the strength applied should be even so that the roll will be of even thickness and firmness and will not easily come apart.