Cloud-Supported Eight Delicacies

Name: Cloud-Supported Eight Delicacies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 30 g squid (blanched in boiling water); 30 g sea cucumber (blanched in boiling water); 30 g shiitake mushrooms (blanched in boiling water); 30 g shrimp meat (coated with starch); 30 g fresh scallops (coated with starch); 30 g crab meat; 30 g fish skin (blanched in boiling water); 50 g cucumber (cut into rolling chunks); 1 box southern tofu (lightly boiled in water); 2 g salt; 2 g MSG; 3 g soy sauce; 2 g black pepper powder; 5 g cooking wine; to taste chicken broth (for braising); to taste starch (for coating and thickening sauce)

A classic Hunan banquet dish featuring eight varieties of dried seafood braised together with tofu — rich in ingredients, layered in flavor, and highly nutritious.

25 min

Easy

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Ingredients

squid (blanched in boiling water) 30 g

sea cucumber (blanched in boiling water) 30 g

shiitake mushrooms (blanched in boiling water) 30 g

shrimp meat (coated with starch) 30 g

fresh scallops (coated with starch) 30 g

crab meat 30 g

fish skin (blanched in boiling water) 30 g

cucumber (cut into rolling chunks) 50 g

southern tofu (lightly boiled in water) 1 box

salt 2 g

MSG 2 g

soy sauce 3 g

black pepper powder 2 g

cooking wine 5 g

chicken broth (for braising) to taste

starch (for coating and thickening sauce) to taste

Instructions

Blanching and Starch Coating

Blanch squid, sea cucumber, fish skin, and shiitake mushrooms in boiling water; coat shrimp meat and fresh scallops with starch.

Preparation

Cut cucumber into rolling chunks, lightly boil southern tofu in water and set aside.

Sautéing

Heat oil in a wok until hot, add fresh scallops and shrimp meat, stir-fry until separated, then remove and set aside.

Braising

Leave base oil in the wok, add main ingredients and side ingredients, add seasonings and chicken broth, braise for about 5 minutes. At the same time, put the southern tofu in a clay pot, thicken the sauce for the eight fresh ingredients in the wok with wet starch, add cucumber, then pour everything into the clay pot and serve.