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
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
