Ingredients:/ 材料: 150g soft tofu / 嫩豆腐150克 1 piece dried scallop / 干贝1粒 some chopped spring onions and some steamed chicken fillet(shredded finely)for garnishing / 青葱粒和熟鸡肉丝(装饰用)
For the soup stock:/ 汤底: 2 chicken carcass / 鸡壳2副 30g Jin Hua ham(sliced) / 金华火腿30克(切片) 2 stalks spring onion / 青葱2棵 100g carrot (chopped) / 红萝卜100克(剁碎) 1 litre water / 清水1公升 1 tsp peppercorns(crushed) / 胡椒粒1茶匙
Thickening:/ 勾芡: 1-2 tbsp potato starch mixed with enough water into a thick paste / 薯粉1-2汤匙 + 适量清水
Seasoning
Salt / 盐 pepper and sugar or to taste / 胡椒粉及白糖适量 1 tbsp Shao Hsing wine / 花雕酒1汤匙
Method
Method:/ 做法:
1. Shred soft tofu through a slicer into a bowl of ice-cold water. Put aside for use later. 用刨丝器把豆腐刨入装冰水的容器里待用。
2. Place dried scallop into a small bowland steam for about 1 hour until soft.Shred the dried scallop into small tiny bits. Fry until golden brown. 把干贝蒸1小时至软化后拔丝,然后炒至金黄色。
3. Place soup stock ingredients in a stock pot. Cook for 35-40 minutes. Strain the stock and gradually thicken the stock with potato starch. Adjust with salt and sugar to taste. Add Shao Hsing wine for flavour. 把汤底材料放入锅里煮约40分钟,过滤,然后勾芡,加入盐、白糖及花雕酒,试味。
4. Add in tofu shreds gradually. Keep stirring the tofu soup then sprinkle the dried scallops over and add garnishing. Serve immediately. 慢慢加入豆腐丝,一边搅拌一边加入干贝丝;然后加入装饰料,即可上桌。