Three Delicacy Tofu Soup (三鲜豆腐羹)

Instructions

1. 1Cut tofu into 1 cm dice and soak in warm salted water 5 minutes; drain gently.

   泡豆腐

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 豆腐丁棱角分明、不碎。Cubes hold sharp edges instead of crumbling.

   You know it's right when: 水基本清澈。Water stays mostly clear.

2. 2Bring stock to a bare simmer with ginger shreds; cook 3 minutes to infuse.

   煨汤底

   🔍 Look for Medium-low 3 分钟 · 3 minutes

   Visual: 锅边挂细泡、汤面几乎不动。Tiny bubbles cling to the pot wall; surface barely moves.

   You know it's right when: 姜香清暖。Ginger aroma is clean and warm.

3. 3Add shrimp and squid; poach 90 seconds until the shrimp turn pink and squid curls.

   汆海鲜

   🔍 Look for Medium heat 90 秒 · 90 seconds

   Visual: 虾仁粉白、鱿鱼卷紧。Shrimp are opaque pink; squid forms tight curls.

   You know it's right when: 海鲜弹、不橡皮。Seafood feels springy, not rubbery.

4. 4Slip in tofu and seaweed; simmer 2 minutes without stirring hard.

   下豆腐

   🔍 Look for Low heat 2 分钟 · 2 minutes

   Visual: 豆腐完整、微微浮起。Tofu cubes stay whole and float slightly.

   You know it's right when: 汤色微浑、鲜而不散。Broth looks cloudy-savoury, not broken.

5. 5Season with soy sauce and white pepper; pour in the cornstarch slurry in a thin stream while stirring one direction.

   勾芡

   🔍 Look for Low heat 1 分钟 · 1 minute

   Visual: 羹变亮、能薄挂勺背。Soup turns glossy and coats the spoon lightly.

   You know it's right when: 表面气泡缓破。Bubbles break slowly on the surface.

6. 6Off heat, scatter scallion and serve hot.

   出锅

   🔍 Look for 10 秒 · 10 seconds

   Visual: 热气带胡椒与海鲜香、表面平滑。Steam carries pepper and seafood aroma; surface is smooth.

   You know it's right when: 热可入口、不稠到烫嘴。Soup is hot enough to sip, not scalding-thick.