4as a first course and more than 6 with other Chinese dishes.
By Irene Kuo
This simple soup illustrates the way steaming is used to facilitate decoration. The bean-curd squares are mashed, seasoned with shrimp, formed into a mound, and decorated before the steaming. The “floral” mound floats when boiling stock is added.
March-chop the shrimp into a smooth paste as in the preceding recipe; place in a large bowl.
Put the bean-curd squares on the board and mash them well by pressing down on them with the flat of a cleaver or knife or rice them with a potato ricer until there are no lumps. Add to the shrimp. Sprinkle in the salt and pepper and mix well. Stir in the dissolved cornstarch,