Vegetarian Ham (Chinese New Year)
For Chinese New Year, this vegetarian ham is always welcomed.
Yield
1 servingsPrep
20 minCook
4 hrsReady
4⅓ hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
bean curd
dried |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
water
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
fennel seeds
|
|
| ½ | each |
star anise
|
*
|
| 2 | whole |
cloves
crushed |
*
|
| ½ | teaspoon |
peppercorns
Szechuan, crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
bean curd
dried |
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
water
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
fennel seeds
|
|
| 0.5 | each |
star anise
|
*
|
| 2 | whole |
cloves
crushed |
*
|
| 2.5 | ml |
peppercorns
Szechuan, crushed |
|
Directions
Soak bean curd in water to cover about ½ hour until soft.
Mix together remaining ingredients, then marinate the softened bean curd sheets in this mixture about 2 hours.
Select the largest and smoothest sheet and lay it on a flat surface.
Place the remaining sheets on it evenly, so that when rolled it will form a cylinder of regular dimensions.
Roll it up VERY tightly.
Place it on a single piece of cheesecloth or old sheet and roll it up with the cloth overhanging at both ends.
Tie the bundle like a toy firecracker at both ends where the bean curd ends.
Place in a steamer and steam about 1 hour.
(Check to make sure the water does not boil away.)
Cool the roll and unwrap it. Cut into ¼ inch slices.
Serve cold.
