Three Delicacies Tofu
A Zhejiang dish of tofu braised with ham, mushrooms, and winter bamboo shoots.
Ingredients
Tofu (cut into 2.5*2.0*0.7 cm slices, blanched and rinsed in clear water)
500 g
Cooked ham (cut into thin slices)
50 g
Mushrooms (cut into thin slices)
25 g
Winter bamboo shoots (cut into thin slices)
25 g
Chopped scallions
10 g
Ground white pepper
1 g
Fine salt
6 g
MSG
1 g
Fresh stock
250 g
Sesame oil
10 g
Refined lard
50 g
Instructions
1
Step 1
Cut the tofu into 2.52.00.7 cm slices, blanch in boiling water, remove, add 1 g of fine salt, then rinse the tofu in clean water; cut the cooked ham, mushrooms, and winter bamboo shoots all into thin slices.
2
Step 2
Place a wok over medium heat, add the lard and heat to 80% of its temperature, add the drained tofu slices, cooked ham, mushrooms, winter bamboo shoots, fresh stock, fine salt, ground white pepper, and MSG. Bring to a boil, thicken with wet starch slurry, add chopped scallions, drizzle with sesame oil, stir evenly, and serve.
