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Provided by Cape Coral Center, USA |
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 Ingredients |
 ½ kg soft bean curd pocket
¼ onion, minced
2 Tbsp oil
Black pepper, salt, and seasoning
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Directions |
• Cut the bean curd pocket to 1.5cm strips.
• Boil water in a pot, then put the bean curd pocket in for about 15 minutes then strain the water.
• Saute minced onion in a heated pot with 2 Tbsp oil, put the bean curd pocket in. Mix well. Turn off the heat then add black pepper, salt, and seasoning for taste. Let it cool.
• Take a small heat-proof nylon bag, and fill it to half mark with the mixture. Roll the bag into a sausage shape, tie it securely, and steam for about 45 minutes if it is a small roll. If it is a big roll then steam for longer.
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The sausage can be eaten with pickles, mint, and lettuce. You can also dip it in soy sauce with some red chili.
The longer you steam the sausage, the tougher and better tasting it will become.
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