Dragon Pond Fishing Jade Plaques

Name: Dragon Pond Fishing Jade Plaques
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 250 g Tofu (steamed in a steamer, hard skin removed, mashed into fine paste with a knife); 50 g Egg white; 150 g Chicken breast (minced into paste); 100 g Lake shrimp (heads and shells removed, tails retained); 15 g Minced scallion; 15 g Minced ginger; 4 g Refined salt; 50 g Starch (mixed into wet starch); 20 g Cooked lard (for greasing the bottom of spoons); 100 g Clear broth; 1 g MSG; 20 g Scallion-pepper oil

Soft, tender, and silky-smooth, with a savory, refreshing flavor; beautifully presented and suitable for diners of all ages.

40 min

Easy

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Ingredients

Tofu (steamed in a steamer, hard skin removed, mashed into fine paste with a knife) 250 g

Egg white 50 g

Chicken breast (minced into paste) 150 g

Lake shrimp (heads and shells removed, tails retained) 100 g

Minced scallion 15 g

Minced ginger 15 g

Refined salt 4 g

Starch (mixed into wet starch) 50 g

Cooked lard (for greasing the bottom of spoons) 20 g

Clear broth 100 g

MSG 1 g

Scallion-pepper oil 20 g

Instructions

Prepare the mixture

Steam the tofu in a steamer, remove the hard skin, and mash it into a fine paste with a knife. Mince the chicken breast into a paste, mix it with the tofu paste, then add egg white, minced scallion, minced ginger, refined salt, and wet starch, stir well to make the 'tofu mixture'.

Molding and steaming

Wash the lake shrimp, remove heads and shells, keep the tails. Use 20 spoons, grease the bottom of each spoon with cooked lard, add the tofu mixture and flatten it. Embed the shrimp at the end of the spoon handle with the tail sticking out, shaped like a 'golden hook'. Steam in a steamer for 10 minutes. Once cooked, take them out and arrange neatly on a plate.

Pour the sauce

Put clear broth in a pot, add refined salt and MSG, bring to a boil to make the sauce, drizzle with scallion-pepper oil and pour it over the dish on the plate to serve.