Four Treasures Qiongshan Tofu

Four Treasures Qiongshan Tofu

　　A traditional Hainanese famous dish. Qiongshan is a place name in Hainan Province (now Qiongshan District of Haikou City). The "tofu" here is not a soybean product but made from egg whites, resembling soft tofu curd, white and tender, served with four premium "treasures" on top, resulting in an exceptionally delicious flavor. It gets its name because it was first created by chefs from Qiongshan.

　　Ingredients: 　　

　　200g egg whites, 50g fresh shrimp, 50g crab roe, 50g sliced fresh squid, 50g sliced kidney, 150g coconut milk, 150g superior stock, 3g chopped scallions, 5g sliced ginger, 8g monosodium glutamate, 5g salt, 1g sesame oil, 10g cornstarch mixed with water, 1000g cooking oil (50g actual usage)

　　Preparation: 　　

　　1. Beat the egg whites into a smooth paste, remove any foam, then mix in the superior stock, coconut milk, monosodium glutamate, and salt until well combined. Pour the mixture into a steaming tray and steam over low heat until just set. Remove and this is the "tofu". 　　

　　2. Place the crab roe in a bowl and pour boiling water over it to congeal. Quickly blanch the shrimp, sliced squid, and sliced kidney, then set aside. 　　

　　3. Heat oil in a wok over medium heat until it reaches 60% heat. Add the shrimp balls, sliced squid, sliced kidney, and crab roe, and stir-fry until just cooked. Drain off excess oil using a strainer. Reheat the wok, add seasoning ingredients and the "four treasures", stir-fry briefly, pour in the superior stock, add seasonings and cornstarch slurry to thicken the sauce, drizzle in a bit of cooking oil, then evenly pour everything over the "tofu" to finish.

　　The "tofu" is white, delicate and tender, while the "four treasures" are colorful, crisp, aromatic, richly flavored, delicious, and nutritious.