Ingredients
35 g eggs, 20 g egg whites, 25 g cilantro, 500 g (about 1 lb) white tofu, 20 g rehydrated sea cucumber, 100 g (about 3.5 oz) shrimp, 50 g winter bamboo shoots, 200 ml chicken broth.
Seasonings
3 g each of chopped scallions and minced ginger, 3 g MSG (optional), 15 g all-purpose flour, 15 ml soy sauce, 5 ml sesame oil, 50 ml peanut oil, cornstarch to taste, and a pinch of salt.
Instructions
1. First, prepare the sea cucumber and winter bamboo shoots by selecting good pieces, washing them clean, and cutting into pea-sized cubes; blanch them in boiling water and set aside in a bowl. Separately, wash the shrimp, dice them, and mix with an appropriate amount of egg white, flour, and salt to taste; gently fry in warm oil until cooked through, then remove and set aside. Cut the tofu into rectangular pieces about 7 cm long, 3 cm wide, and 1.5 cm thick; deep-fry in hot oil until golden brown, then remove. From each piece, slice off a thin top layer, leaving the bottom piece shaped like a small cup.
2. Add salt, MSG, minced ginger, and sesame oil to the diced sea cucumber, winter bamboo shoots, and shrimp, mixing well, then stuff this filling into each tofu pouch; spread a small amount of flour mixed with egg white onto the reserved tofu slices, seal the pouches with these lids, steam them in a steamer basket for 10 minutes, remove, drain the liquid, and arrange neatly on a plate.
3. Add chicken broth and soy sauce to a clay pot, bring to a boil, then stir in cornstarch to create a thin sauce, pour over the tofu, drizzle with sesame oil, and sprinkle with pre-chopped cilantro before serving.