Fried Fragrant Bells Recipe

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Fried Fragrant Bells Ingredients

1 lb ground pork
2 finely chopped green onions
1 slice minced ginger
3 tbsp chicken broth
1 tbsp dark soy sauce
1 tbsp dry sherry
1 egg
2 tbsp cornstarch
3 tbsp water
4 dried bean curd sheet
1 additional cornstarch
1/4 cup salt
2 tbsp szechwan peppercorns
2 to 4 cups vegetable oil

A Recipe for
Fried Fragrant Bells

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

This Fried Fragrant Bells recipe is one of many in our Asian Category.

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This Recipe for Fried Fragrant Bells is one of thousands in the Recipes-to-go Asian Cookbook.

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

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This is a recipe for Fried Fragrant Bells from the recipe cookbook of Recipes-to-go (Asian)

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Anyhow, the hole in the doughnut is at least digestible.
H.L. Mencken

Fried Fragrant Bells

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."
Charles Pierre Monselet

Fried Fragrant Bells Directions

Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1
tablespoon cornstarch in bowl and mix well. Combine remaining 1
tablespoon cornstarch with water in small bowl.

Moisten 1 bean curd sheet under running water. Place on work surface
and spread with 1/4 of meat mixture. Roll as for jelly roll; brush
long edge with dissolved cornstarch to seal. Repeat to make three
more rolls. Cut each into slices 1 1/2 inches thick; dip each end in
additional cornstarch to seal filling. (Can be done 3 to 4 hours
ahead to this point and refrigerated.)

For salt: Combine salt and peppercorns in small skillet and cook until
browned. Crush in mortar with pestle.

Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time
and fry until crisp. Drain on paper towels. Serve hot with peppercorn
salt, if desired.

Serves: 40

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Fried Fragrant Bells Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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