Stuffed Tofu with Minced Vegetables

3 Less
Stuffed Tofu with Minced Vegetables
Carmela LEE, Executive Committee of Hong Kong Nutrition Association, said "Replace seasoning with soup that prepared with meat and water only is a good way to make delicious and healthy dish."
Ingredients (Serve 6):
Shanghai Cabbage200 gm (5 taels)
Shiitake Mushroom3 pieces
Lettuce (small, chopped)1/3 piece
Bean Curd (cut into 6 slices)1/2 piece
Chicken Broth150 ml
Corn starch Water1 teaspoon
Salt1/5 teaspoon
Cooking Method:
1.Blanch Shanghai cabbage and Shiitake mushroom. Dice and set aside.
2.Blanch lettuce until done. Set aside.
3.Wrap up Shanghai cabbage and Shiitake mushroom with bean curd to make bean curd dumpling.
4.Bring water to the boil, steam bean curd dumpling for 3 minutes. Transfer over the lettuce.
5.Bring chicken broth to the boil. Add Seasonings. Thicken with cornstarch water. Pour thickening over the beancurd dumpling. Serve.
Chicken Broth Ingredients: (for making 38 bowls, about 9 litres)
Skinless Chicken (whole)4 pieces
Lean Pork9 kg
Water12 litres
Cooking Method:
1.Blanch chicken and lean pork. Set aside.
2.Bring water to the boil. Add all Ingredients. Cook for 6-8 hours.
3.Strain and remove oil before use.
This recipe is provided by Chao Yang Restaurant.
Extract from CookSmart, Issue 11