• 2 pieces of bean curd pockets
  
• 3 oz of golden mushrooms
  
• 3 oz of water chestnuts
  
• 1 sheet of purple seaweed
  
• 1 sheet of bean curd skin
  
• 1 tablespoon flour
  
• 1 tablespoon water
  
• 1 tablespoon cornstarch
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 egg substitute
  

Procedures :

Mix flour and water into a smooth batter. Mince bean curd pockets and water chestnuts. Wash the golden mushrooms, trim off the ends and mince. Mix the minced ingredients with cornstarch, salt, pepper, and egg substitute until well blended. This is the filling. (any sort of bean curd can be subst.)

Place the purple seaweed on top of bean curd skin, then place the filling on top of the purple seaweed. Roll into a 10X6 cm rectangular block. Seal tightly with batter.

Steam 10 minutes over high heat.

Category : Subs