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 Cabbage | 200 gm (5 taels) |
| Shiitake Mushroom | 3 pieces |
| Lettuce (small, chopped) | 1/3 piece |
| Bean Curd (cut into 6 slices) | 1/2 piece |
| Chicken Broth | 150 ml |
| Corn starch Water | 1 teaspoon |
Seasonings:
| Salt | 1/5 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 Pork | 9 kg |
| Water | 12 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
