Fujian Cuisine: Pearl tofu

Fujian Cuisine: Pearl tofu

Introduction:

"Pearl bean curd" is a treasure in the soup of Fujian cuisine. It is made of delicate pearl shaped round bean curd and pure shellfish juice. Its soup color is clear and fresh, and bean curd beads are moist and sweet with unique flavor. In 1924, when Lin Changmin, a poet from Fujian Province, hosted a banquet in Shuanglu, Fayuan temple, Beijing, to entertain Tagore, the Great Indian poet, this delicious dish served as the first dish. "

Production steps:

Step 1: prepare a bare hen.

Step 2: prepare 1 piece of tofu and 45 grams of scallops.

Step 3: peel the tofu, mash it, add egg white, salt, chicken essence and starch, and mix well.

Step 4: make small balls with a spoon.

Step 5: make small balls with a spoon.

Step 6: use a small spoon to make small balls.

Step 7: wash the hen and cut it into pieces.

Step 8: put the hens and scallops in the pot.

Step 9: add water to make a large bowl of soup.

Step 10: pour chicken soup into the soup pot and bring to a low heat.

Step 11: put in the small tofu balls. After the small tofu balls float, season them.

Materials required:

Tofu: 1 piece

Light hen: 1

Scallops: 45g

Egg white: 1

Salt: right amount

Starch: right amount

Chicken essence: appropriate amount

Note: when cooking small tofu balls, make sure the heat is low, otherwise the balls will spread

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh