Ingredients
100 g dried bean curd sticks (yuba), 10 g dried shiitake mushrooms, 250 g (about 1/2 lb) celery.
Seasonings
10 g sesame oil, and salt and MSG to taste.
Instructions
1. Soak the dried bean curd sticks in warm water for 2 hours until soft and fully rehydrated, then drain and split each piece lengthwise down the middle with a knife, cut into 3 cm (about 1-inch) sections, blanch in boiling water until tender, drain well, and transfer to a serving plate.
2. Trim and wash the celery, use the middle section and cut into 2.5 cm (about 1-inch) pieces (if thick, split lengthwise), blanch briefly in boiling water, then transfer to cold water to cool, drain well, and place on a plate.
3. Wash the shiitake mushrooms, soak them in warm water until softened, cut into 2.5 cm (about 1-inch) strips, blanch briefly in boiling water, then drain and add to the plate with the yuba and celery. Add salt, MSG, and sesame oil, toss well, and serve. This dish is colorful, savory, and aromatic, rich in protein, fatty acids, carbohydrates, minerals such as calcium, phosphorus, and iron, dietary fiber, and vitamins B1, B2, C, and niacin.