Three Delicacies Tofu
Tai'an tofu and Chinese cabbage hearts are simmered in a rich milk broth, producing a milky-white soup with a light, refreshing flavor.
Ingredients
Taian tofu
250 g
chicken fat
4 g
refined salt
5 g
minced scallion
3 g
creamy stock
500 g
rendered lard
25 g
minced ginger
3 g
MSG
4 g
napa cabbage heart (washed and torn into pieces)
125 g
Instructions
1
Step 1
Place the tofu in a steamer and steam for about 10 minutes. Remove from the steamer, drain excess water, and cut into slices measuring 3 cm long, 2 cm wide, and 0.5 cm thick. Wash the cabbage, tear it by hand into 30 cm long firewood-shaped chunks, blanch in boiling water, then remove and drain all water.
2
Step 2
Add the rendered lard to a wok and heat over medium heat until moderately hot. Add the minced scallion and ginger, fry until fragrant. Then add the creamy stock, refined salt, tofu, and cabbage. Bring to a boil, skim off any surface foam, add MSG, drizzle with chicken fat, then remove from the wok and serve.
