Hakka Bean Curd Soup Recipe
Ingredients
| 2 ounces white fish fillets, such as sole, halibut, or lingcod | ||
| 2 ounces medium-size raw shrimp, peeled and deveined | ||
| Vegetable oil | 2 Teaspoon (Filling) | |
| Egg white | 1 (Filling) | |
| Cornstarch | 1 Teaspoon (Filling) | |
| Sesame oil | 1/2 Teaspoon (Filling) | |
| Salt | 1/4 Teaspoon (Filling) | |
| Pepper white | 1 Pinch (Filling) | |
| Chinese cilantro | 1 Teaspoon, chopped (Filling) | |
| Dried black mushrooms | 4 (Filling) | |
| Dried shrimp | 8 (Filling) | |
| Firm tofu package | 1 , drained (Filling) | |
| Cornstarch for dry-coating | ||
| Vegetable oil | 1 Tablespoon (Filling) | |
| Minced ginger | 1 Teaspoon (Filling) | |
| Napa chinese cabbage | 4 Cup (16 tbs) (Filling) | |
| Chicken broth | 1 1/2 Cup (16 tbs) (Filling) | |
| Cilantro (Chinese parsley) sprigs for garnish | ||
Directions
Preparation Place all the filling ingredients except cilantro in a food processor.
Process mixture until smooth; remove to a bowl.
Stir in chopped cilantro. (Or finely minced fish and shrimp with a cleaver and combine with remaining filling ingredients.) Cover and refrigerate for 30 minutes.
Soak mushrooms and shrimp separately in warm water to cover for 30 minutes; drain.
Cut off and discard mushroom stems.
Set aside.
If tofu is in one piece, cut in half crosswise.
Cut each piece in half horizontally, then cut each in half diagonally to make a total of 8 triangles.
On the longest side of each triangle, scoop out a 1/2-inch-deep depression with a spoon.
Coat each depression with cornstarch.
Place 1 tablespoon filling in each depression, spreading the top smoothly.
Cooking Place a 2-quart clay pot or saucepan over medium heat.
Add vegetable oil, swirling to coat surface.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add cabbage and stir-fry for 30 seconds.
Arrange tofu triangles, filled side up atop cabbage.
Place mushrooms and shrimp around tofu.
Add broth and bring to a boil.
Reduce heat, cover, and simmer for 12 minutes or until fish filling turns opaque.
Just before serving, drizzle with sesame oil and garnish with cilantro sprigs.
Process mixture until smooth; remove to a bowl.
Stir in chopped cilantro. (Or finely minced fish and shrimp with a cleaver and combine with remaining filling ingredients.) Cover and refrigerate for 30 minutes.
Soak mushrooms and shrimp separately in warm water to cover for 30 minutes; drain.
Cut off and discard mushroom stems.
Set aside.
If tofu is in one piece, cut in half crosswise.
Cut each piece in half horizontally, then cut each in half diagonally to make a total of 8 triangles.
On the longest side of each triangle, scoop out a 1/2-inch-deep depression with a spoon.
Coat each depression with cornstarch.
Place 1 tablespoon filling in each depression, spreading the top smoothly.
Cooking Place a 2-quart clay pot or saucepan over medium heat.
Add vegetable oil, swirling to coat surface.
Add ginger and cook, stirring, until fragrant, about 5 seconds.
Add cabbage and stir-fry for 30 seconds.
Arrange tofu triangles, filled side up atop cabbage.
Place mushrooms and shrimp around tofu.
Add broth and bring to a boil.
Reduce heat, cover, and simmer for 12 minutes or until fish filling turns opaque.
Just before serving, drizzle with sesame oil and garnish with cilantro sprigs.
Chef
