Jade Cup Tofu

Name: Jade Cup Tofu
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Ingredients: 500 g Mandarin fish fillet (minced into paste, repeatedly beaten into fish paste); 100 g Dried shrimp (soaked in water until soft, drained); 150 g Pork tenderloin (minced finely); 25 g Fried crispy flat fish (minced finely); 5 g Scallion (finely diced); 50 g Dried starch; 50 g Fine wheat flour; 25 g Soaked dried shiitake mushroom (finely diced); 2 Duck eggs (use the egg whites); 10 g Light soy sauce; 20 g Monosodium glutamate (MSG); 20 g Sugar; 15 g Fine salt; 20 g Rendered pork lard

A traditional Fujian specialty made from fish paste shaped to resemble tofu. It was the signature dish of Jinquanyuan restaurant in Shima Town, Longhai County, dating from the late Qing dynasty to the early Republican era.

1h 10m

Easy

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Ingredients

Mandarin fish fillet (minced into paste, repeatedly beaten into fish paste) 500 g

Dried shrimp (soaked in water until soft, drained) 100 g

Pork tenderloin (minced finely) 150 g

Fried crispy flat fish (minced finely) 25 g

Scallion (finely diced) 5 g

Dried starch 50 g

Fine wheat flour 50 g

Soaked dried shiitake mushroom (finely diced) 25 g

Duck eggs (use the egg whites) 2

Light soy sauce 10 g

Monosodium glutamate (MSG) 20 g

Sugar 20 g

Fine salt 15 g

Rendered pork lard 20 g

Instructions

Make the fish batter

Mince the mandarin fish into a paste, place it in a bowl, and repeatedly beat it into fish paste. Test the consistency by dropping a small piece into water — it should float on the surface. Crack open the duck eggs, take the whites and mix into the fish paste until smooth. Add 300 g water, fine salt, 15 g MSG, and 10 g sugar, and mix well. Finally, add the flour and dried starch and stir into a smooth fish batter.

Make the filling

Soak the dried shrimp in water until soft, then drain. Mince the shrimp, pork tenderloin, and fried crispy flat fish into fine pieces. Combine them with the soy sauce, 5 g MSG, and 10 g sugar, and mix well into a filling.

Prepare the egg garnish

Place a wok over low heat, add 5 g rendered pork lard, and heat to about 70% hot. Pour in the egg yolk liquid and pan-fry into thin sheets, then remove. Once slightly cooled, cut into fine dice together with the shiitake mushrooms and scallions.

Fill the cups and steam

Take 60 small wine cups and coat the inside of each with 15 g rendered pork lard. Fill each cup to about 2/5 full with the fish batter, add about 5 g of filling, then top with more fish batter until just below the rim. Sprinkle each with the three-color diced topping of egg yolk, scallion, and shiitake. Steam in a bamboo steamer over high heat for 10 minutes, then remove. Once cooled, unmold from the cups to form Jade Cup Tofu.

Pour broth and serve

To serve, place the desired number of pieces into a soup bowl according to the number of diners. Re-steam in the steamer until hot, then remove. Pour boiling, seasoned broth over them to finish.