Ingredients:
Northern style Tofu 680g
Black Tiger Prawns 100g
Live Manila Clam 1 lb
Fresh Shiitake mushroom 150g
Green bell pepper 75g
Red bell pepper 75g
Scallion¡¯s white stem 15g
Garlic 10 cloves
Ginger 10g
Oil 1 tablespoon+3 tablespoons
Light soy sauce 1 teaspoon+1 teaspoon
Dark soy sauce 2 teaspoon
Oyster soy sauce 1 teaspoon
Salt 1/4 teaspoon
Salt water 2 tablespoons salt + 1L water
Sugar 1 teaspoon
Cooking wine 1 tablespoon
White ground pepper powder 1 pinch
Cornstarch slurry 1 teaspoon corn starch+3 tablespoons clam broth
Corn starch 1/2 teaspoon
Clam broth 250ml
Directions:
1. soak clams in 3% salt water (2 tablespoons salt+1L cold water), add 1 tablespoon of oil, for more than 2 hours¡ªallow clams to spit out the sand from inside their shells
2. Marinate deveined and deshelled prawns: add light soy sauce 1 teaspoon, corn starch 1/2 teaspoon, white ground pepper powder 1 pinch, mix well and set aside
3. Cut a green bell pepper and a red bell pepper; remove shiitake mushroom stems and cut into thick slices; cut some scallion¡¯s white stems and prepare some ginger and garlic; cut tofu into 1.5cm thick pieces
4. Brush to clean clams¡¯ shells after 2 hours soaking in salt water, rinse under tap water and set aside
5. Pour 1L of cold water in a pan with some ginger slices, bring the water to a boil, add the cleaned clams to the boiling water and drizzle 1 tablespoon of cooking wine, cook for 3-5mins and remove the clams from the pan¡ªthe shells of the clams should be open£»the ones with shells closed are not fresh enough to eat, pick them out; take the clam meat out of the shells and save the clam broth
6. Heat a pan (prefer non-stick pan)over medium heat, pour 3 tablespoons of oil and add 1/4 teaspoon of salt, pan-fry tofu to a golden color on both sides and remove them from the pan; saute garlic and scallion with the remaining oil in the pan, stir fry bell peppers and shiitake mushrooms until they are wilted; add 250ml of clam broth and fried tofu; season with 1 teaspoon of light soy sauce, 2 teaspoons of dark soy sauce, 1 teaspoon of oyster soy sauce, and 1 teaspoon of sugar, stir fry to mix with other ingredients and continue cooking for 2 mins; add marinated prawns and prepared clam meat; reduce the sauce to a preferred amount(not very much left), drizzle in prepared cornstarch slurry; then transfer all the food into a preheated clay pot (you can ignore this step if you do not have a clay pot); a delicious seafood tofu pot is ready
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You cannot attach files in this forum You can download files in this forum