A story has been passed down that this dish was invented by Su Dongpo, a great writer of the Song Dynasty. So we call it Dongpo Doufu. ?
1/2 lb. Bean curd.
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2 cups vegetable oil.
1/2 cup clear broth.
4 leaves, leafy green vegetable.
6 dried mushrooms soaked in water.
3 tbsp. Cooked bamboo shoots.
2 oz. Slices cooked ham.
2 tbsp. Each minced scallion and ginger 1 tbsp. Sherry Salt to taste.
1. Cut bean curd into rectangular pieces, coat with a little salt and flour. Fry in hot oil until the pieces become yellow, then drain.
2. Fleat oil over a high flame, add broth, bean curd, greens, mushrooms, bamboo shoots, ham and all seasonings and simmer over a low flame for 2 minutes. Then increase heat and boil until the liquid evaporates.