Scallops, Ham, and Mushroom with Steamed Bean Curd

Name: Scallops, Ham, and Mushroom with Steamed Bean Curd (San hsien tou fu tun)
Cuisine: Chinese
Ingredients: 5 cups soup stock (chicken); 5 cups soup stock (chicken); ½ cup ham (shredded); 6 squares bean curd (3” x 3”); 2 dried scallops (soaked and shredded); 5 black mushrooms (about ⅓ cup) — soaked and shredded; 2 teaspoons salt; 12 pieces green vegetables; 2 teaspoons cornstarch; 2 teaspoons chicken grease

San hsien tou fu tun

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 dried scallops (soaked and shredded)
5 black mushrooms (about ⅓ cup) — soaked and shredded

Asia
Taiwan
Main course
Gluten-free

Method

Cut each bean curd into four pieces. Put in a pan. Add 3 cups of soup stock and 1 teaspoon of salt. Cook over low heat for half an hour.
In a medium size bowl, arrange the shredded scallop, ham, and black mushrooms in the bottom. Then put the cooked bean curd on top of them. Add ½ cup of soup stock (used for cooking the bean curd). Remove to a steamer. Steam fo