Ingredients
500 g tender celery (about 1 lb), 50 g rehydrated shiitake mushrooms, 50 g peeled bamboo shoots, and 2 pieces of five-spice pressed tofu.
Seasonings
5 g white sugar, 5 g fine salt, 3 g MSG (or chicken bouillon), 15 g sesame oil, and 2 g minced ginger.
Instructions
1. Remove the leaves and roots from the celery, wash it thoroughly, blanch in boiling water until the water returns to a boil, then drain and cut into 3 cm (about 1-inch) pieces, toss with 2 g salt, and arrange on a serving plate.
2. Shred the shiitake mushrooms, bamboo shoots, and spiced dried tofu into thin strips, blanch them in boiling water, then drain and scatter over the celery. Add white sugar, minced ginger, and salt, toss well, and drizzle with sesame oil. This dish is beautifully balanced in color, with a crisp-tender texture and a fresh, savory aroma.