Pan-fried Tofu with Scallops

Pan-fried Tofu with Scallops

　　Origin: Guizhou, China.

　　History: Pan-fried tofu is a famous specialty of Guiyang. It is made by slicing white tofu into pieces 66 cm long, 5 cm wide, and 1.3 cm thick, soaking them in lightly alkaline water for 20 minutes, then baking both sides until yellow on a bamboo rack over a dual-flame fire; scallops—also known as dried scallops or dried scallop meat—are a valuable seafood delicacy with an exceptionally fresh taste. Pan-fried tofu with scallops originated during the Qing Dynasty’s Guangxu reign and is now considered a delicacy at Guizhou-style banquets.

　　Features: Made by steaming pan-fried tofu and scallops. The finished dish has a golden color, tender texture, and an exceptionally refreshing flavor.

　　Preparation: Wash the scallops, steam them soft with wine and warm water. Dice the chicken, slice the soaked mushrooms and magnolia petals into cubes. Cut the pan-fried tofu into diamond shapes and fry until the skin is crispy, then remove and place at the bottom of a bowl. Leave a little oil in the pan, stir-fry the chicken cubes, magnolia petals, and mushrooms, add an appropriate amount of broth along with the steamed scallops and dried shrimps, simmer over low heat briefly, season with monosodium glutamate and salt, pour over the pan-fried tofu, garnish with green onions and ginger, and steam thoroughly. Before serving, remove the onions and ginger, sprinkle with pepper, and serve.