Crab Roe Tofu
Fresh crab roe is ground into a paste and set to a tofu-like consistency, then braised together with choy sum and wood ear mushrooms. The dish has a vibrant orange-red color and a delicately fragrant, silky, and tender texture.
Ingredients
Crab roe "tofu" (cut into rectangular blocks 5 cm long, 2 cm wide, and 0.5 cm high)
250 g
Blanched green vegetable hearts
100 g
Soaked wood ear mushrooms
25 g
Refined salt
4 g
Shaoxing wine
25 g
Minced ginger and scallion
3 g
White pepper powder
0.5 g
Chicken broth
150 g
Water starch slurry
30 g
Lard (rendered pork fat)
75 g
Sesame oil
25 g
Instructions
1
Preparation
Cut the crab roe "tofu" into rectangular blocks 5 cm long, 2 cm wide, and 0.5 cm high; set aside.
2
Braising
Place the wok over high heat, add the lard, and when the oil reaches about 60% hot, add the minced ginger and scallion and briefly stir-fry. Add the crab roe "tofu" and gently stir a few times. Pour in the Shaoxing wine, chicken broth, wood ear mushrooms, and salt; add the vegetable hearts. Once boiling, thicken with the water starch slurry, drizzle in the sesame oil, plate, and sprinkle the white pepper powder on top.
