Crab Roe Tofu
Overview
At the end of the year, I had time to go to Shanghai and had four or five meals in a row, all of which were carbohydrates. Among the many steamed buns and wontons with various names, Miaomiao understands how much Shanghainese like crabs. Soup dumplings, pan-fried dumplings, wontons, siu mai... the delicious flavor of crab roe can be tasted in almost all pasta snacks, not to mention "crab roe tofu" which has its name in Beijing cuisine, Jiangsu and Zhejiang cuisine, Huaiyang cuisine and other cuisines. "Crab Roe Tofu" pays attention to the white and tender tofu, the crab meat is fragrant, salty and fresh, fragrant and delicious, and has a unique flavor. However, the cost of crab roe is too high, the preparation is complicated, and its value is far lower than that of tofu. It is also rare to find on ordinary people's dining tables, so it is gradually replaced by salted egg yolk. Nowadays, when we occasionally satisfy our cravings, we can naturally recreate the original "Crab Roe Tofu"!
Tags
Ingredients
Steps
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Cut the tofu into small cubes. Boil water in a pot, add a little salt, blanch for about 3 minutes, take it out and set aside.
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Steam the hairy crabs, and add ginger slices during the steaming process to remove the fishy smell and dispel the cold.
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Disassemble the hairy crabs and keep the crab meat and crab roe and crab paste separately for later use.
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Heat oil in another pot, add scallions and ginger slices and stir-fry until fragrant. Remove the scallions and ginger, then add the crab roe and crab paste and stir-fry until the oil gradually turns yellow.
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Pour a bowl of stock/water, bring to a boil and pour the tofu and crab meat into the pot. Carefully stir to coat the tofu evenly with crab roe while avoiding damaging the shape.
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After boiling, reduce to low heat and simmer for 5 minutes, keeping the soup from drying out.
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Finally, add a little salt and pepper to taste, thicken with water starch, and serve on a plate.
