BEAN CURD BALLS IN SOUP

Ingredients:

1/2 lb. bean curd

2 egg whites

1 oz. fish meat mashed

1 oz. chicken meat chopped fine

1 tbsp. cornstarch dissolved in water

1 tbsp. sherry

Salt to taste

1 tsp. baking soda

2 cups vegetable oil 1/2 cup clear broth

A piece of dried bamboo shoot soaked in water

To Prepare:

1. Mash bean curd, mix with egg whites, mashed fish, chicken, cornstarch, sherry, salt, and soda.

2. Roll the mixture into balls and fry in a preheated oiled pan over a medium flame until golden brown.

3. Bring the broth to a boil, add bean curd balls, bamboo, cabbage hearts, and salt and cook for 15 minutes. Add the remaining cornstarch and serve.

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