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Confucian Dishes

    Bean Curd

    bean curd

      Materials:
      750g bean curd
      50g dried scallops soaked in water
      50g sea cucumbers soaked in water
      25g mushrooms soaked in water
      25g winter bamboo shoots
      100g streaky pork
      50g fresh shrimps
      25g ham
      25g Chinese water chestnuts

      Preparations
    1. To make the filling dice the scallops, sea cucumbers, mushrooms, winter bamboo shoots, pork, and water chestnuts, scald together with fresh shrimps and drain.
    2. Add cooking wine, salt and leave for a while.
    3. Slice the ham.
    4. Cut one slice from the bean curd to serve as a lid, remove the insides of the bean curd, fill the hollow with filling, place the lid over the filling.
    5. Arrange the pork slices around the bean curd in a casserole, add soup stock and seasoning, simmer over a low heat for an hour, and pour into a bowl.
    6. Boil the soup stock, thicken, pour over the bean curd.


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