"Qiongshan or Qiong Moutain" is situated on the northern coast of Hainan province, China. 'Tofu' here is not made from beancurd, but egg whites. Then why is it called Tofu? Because of its smooth, silky and delicate texture resembles to 'tofu'. This is one of many well-known local specials, flavourful and delicious. Before I start writing the recipe, I want to thank Amanda at Nourish for sharing this award with me. :-))
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- Soak the dried scallops with some water in a bowl. Microwave on high heat for 5 minutes. Rub them into thin threads after cooling down. Mix the cornstarch with scallops water.
- Devine, rinse and cut the shrimps into small pieces. Marinate them with a little of pepper, salt, and rice wine for 5 minutes.
- Mix egg whites, chicken bouillon and water. Steam for about 10-12 minutes until the mixture sets.
- Heat up a skillet with oil, adding in the prepared shrimps and stir-fry until cooked. Add in scallops and starch solution. Spread the sauce over the steamed egg whites.
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42 comments:
Looks delicious, I would love it try it!
I'll bring rice over! Wait for me!!
Wow, this looks great! I would also love to try this :D
Sounds fantastic! I wasn't familiar with an egg white version of tofu. Now, I want to try it.
Angie,
This looks like a great comfort food... Thank you for sharing the recipe.
Sounds like a delicious healthy meal. Warm, welcoming. Bet its wonderful.
sounds delicious I think Angie needs to post more savory delights LOL
I've never seen a recipe like this, Angie! It does look very delicious - would love to try some! And your quote on the top of the page has me giggling!
It looks really flavorful. The shrimp gives this dish a lot of flavor and I bet the egg whites are silky!!!
Thank you for sharing this.
See you around.
This is new to me but is sounds great and it makes a very healthy meal.
Looks creamy and delicious!
This is an amazing recipe!
wow nice post friend and good blog.
i,m sorry i don't speaking english.
It's very hard to find good simple tofu presentations like this. I go to Korea town a lot here in LA in search of tofu, but this almost makes me brave enough to try it at home. I added you to my Friends of SippitySup section. GREG
interesting!! never tried tofu this way b4 but think its gonna taste good :)
btw angie congrats on ye award! ye well deserved :) cheers!!
I've never heard of this before. The texture looks gorgeous! yummy!
reminds me of japanese chawan mushi, yummm!
This looks great-what do you have it with?Or is it like a one dish meal?
BTW,Angie-do you have any recipes for white fungus?I recently came across this and have no clue how to use it :)
This looks so interesting and delicious! Great post.
@Tuty
I was trying to check out your page, but it didn't work. "Profile Not Available
The Blogger Profile you requested cannot be displayed. Many Blogger users have not yet elected to publicly share their Profile. "
@Sweta
I ate them with some steamed rice together with other dishes. Will post white fungus recipe soon. Thanks for asking!
@Ben
I bet not.....because it's not a vegetarian dish at all, and 'tofu' here is not 'tofu'. Many Chinese dishes named after their texture or shape.
@Nora
THANK YOU! for always been there.....
@Sara, Kenny, girlichef, Reeni, Donna,Parita,Cooking Canuck,pigpigscorner,momgateway,Lisa, Rebecca,Peachkins,lunaticg,Ivy,Katy,Greg
Thank you for taking time to leave all the kind comments...I keep that in mind. :-)
Hey great recipe and beautiful clicks too. ove to try it.
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!