Three Beauties Tofu
Milky white broth with silken tofu and tender cabbage — delicate, savory, and refreshing.
Ingredients
Tai'an tofu (steamed, cut into 3 cm long x 2 cm wide x 0.5 cm thick slices)
250 g
Tai'an Chinese cabbage (use the heart, torn into 30 cm long rough chunks, briefly blanched)
100 g
cooked pork lard
50 g
scallion (minced)
15 g
ginger (minced)
10 g
milky broth
50 g
fine salt
4 g
MSG
1 g
chicken fat
5 g
Instructions
1
Ingredient Preparation
Select the heart of Tai'an Chinese cabbage, tear it into 30 cm long rough chunks, wash and drain thoroughly, briefly blanch in boiling water, and arrange on a serving plate. Steam the tofu until cooked through, then cut into 3 cm long x 2 cm wide x 0.5 cm thick slices with a knife and arrange on the same plate.
2
Cooking
Place the cooked pork lard in a wok and heat to about 50% hot (approximately 110 degrees C). Add the minced scallion and ginger and stir-fry until fragrant. Add the milky broth, fine salt, cabbage, and tofu. Once it comes to a boil, skim off the foam, add the MSG, drizzle with chicken fat, and serve immediately.
