China Daily/ANN
Beijing, China, June 21, 2011 - It is a traditional Beijing specialty, while in colour, delicate in texture and savoury in taste. There are the Moslem recipe and the vegetarian recipe. Here is the Moslem recipe.

Ingredients:

Soy bean 5kg, tender mutton 1.5kg, soy sauce 500g, plaster powder 225g, cornstarch 3.25kg, salt 100g, Chinese prickly ash 5g, garlic 500g, chili oil 100g, seasame oil 100g, MSG 5g (for 100 bowls)

Preparation:

1) Steep soy beans in water till swollen. Rinse and grind the swollen soy bean with water into pulp. Add water and stir well, then filter with a cloth bag or a fine sifter. Repeat till the bean dregs are not stickly. Skim off the froth and bring it to a boil with high heat.

Then ladle to a container to keep warm. Dissolve the plaster powder in hot water, then pour into the bean milk, be sure that they are thoroughly mixed. Afer 25 minutes, skim off the froth, the rest is the jellied beancurd.

2) Heat seasame oil 100g, when hot put in sliced mutton, grated scallions and ginger, soy sauce, salt MSG. Stir-fry for seconds, then add boiled water. When it boils, add wet cornstarch.

3) Ladle jellied beancurd into a bowl, add mutton soup and mashed garlic or chili oil, then serve.