| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
Chinese |
Chinese, Seafood |
6 |
Servings |
INGREDIENTS
| 6 |
|
Squares hard tofu (3"x3") |
| 1/2 |
c |
Cooked crabmeat |
| 2 |
ts |
Cooked crab roe (optional) |
| 1/2 |
ts |
Chopped ginger |
| 1 |
ts |
Wine |
| 3 |
c |
Soup stock |
| 2 |
tb |
Salt |
| 3 |
ts |
Cornstarch |
| 1 |
|
Egg white |
| 2 |
ts |
Chopped scallion |
| 1 |
tb |
Chicken grease |
INSTRUCTIONS
Cut the hard edges off the tofu, then cut it into 1"x1"x1/3" pieces. Boil
in boiling water for 1 minute, drain and dry. Heat 3 t oil and fry the
ginger and crab meat for a few seconds. Sprinkle in 1 t wine and pour in
the soup stock immediately. Add the tofu gently and season with the 2T
salt. Cook over low heat for 3 minutes. mix cornstarch and 3 t water, stir
into tofu until thickened. Stir in beaten egg white and chopped crab roe.
Stir until blended, then turn out on a platter. Sprinkle with chopped
scallion and splash the melted chicken grease on top. Serve with rice.
This is kind of fancy, but good none the less. From Peimei Cookbook, Vol.2
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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