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Stewed Beancurd

STEWED MILK BEANCURD

Ingredients:
2 1/4 cups fresh milk
2 egg white
1 egg yolk (medium size)
1/2 cup granulated sugar
1/4 tsp rice vinegar

Method:
1. Parboil fresh milk until barely boiled.
Transfer to small bowl. Allow to cool until
a sheet of milk skin formed on the sur-
face. Make a slit on the edge of bowl.
2. Whisk egg yolk and egg white (don't
over-whisk to form bubbles). Fold in milk.
Add sugar and rice vinegar. Stir until sugar
dissolved. Strain milk with sieve. Transfer
to bowls with milk skin. Arrange on
steaming basket. Steam for 20 minutes
over medium heat. Uncover twice to ob-
tain a smooth surface.

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