Stewed Tofu Skin

Ingredients

• tofu skin (腐皮)
• autumn-pressed soy sauce (秋油)
• vinegar
• dried shrimp
• sea cucumber
• purple laver (紫菜)
• shrimp meat
• mushrooms
• bamboo shoots

Instructions

1. Soak the tofu skin until soft. Dress it with autumn-pressed soy sauce (秋油), vinegar, and dried shrimp, tossing together. This preparation is well-suited to summer.
2. Alternatively, the tofu skin may be stewed with sea cucumber using this same method—this is the refined manner of Minister Jiang's household.
3. One may also prepare it as a soup by adding purple laver (紫菜) and shrimp meat to the stewed tofu skin; this pairing is most harmonious.
4. Another approach: stew mushrooms and bamboo shoots together with the tofu skin in clear stock (高湯). This too is excellent. Cook until the ingredients are thoroughly tender.
5. Monk Jingxiu of Wuhu prepares it thus: roll the tofu skin into cylinders and cut into segments. Lightly toast them in oil, then stew with mushrooms until very tender—this is extraordinary. Do not add chicken stock to any of these preparations.