Lamb Stew with Dried Tofu Skin Clay Pot
Cantonese food is one of my favorite regional Chinese cuisines. Many people can name a few dim sum dishes, such as shrimp dumplings, pork bun, or egg custard. But after some appetizers, you may wonder what main dishes you should order. Since winter is here, I strongly recommend lamb, since lamb is classified as “yang” (opposite to “yin”) food according to Chinese medicine study. Many authentic Chinese food recipes are based on the ancient spiritual philosophy of “yin” and “yang”. Besides lamb, today’s special ingredient is dried tofu skin.
Dried tofu skin is the thin film formed on the surface when soybean milk boils. It can be eaten fresh or made to dried tofu skin. In east Asia area, dried tofu skin is a kind of traditional food with a rich and unique flavor. It was first appeared in Li Shizhen’s Chinese medicine book called << Compendium of Materia Medica >>. Li said, from the nutrition point of view, dried tofu skin’s nutrient density is much higher than any other tofu products.
Chinese medicine believes that the dried tofu skin has the functions of clearing away heat, moistening lung, antitussive and expectorant effect. It can also prevent the occurrence of Alzheimer’s disease. In addition, dried tofu skin contains phospholipid and soap anhydride, which can reduce blood cholesterol levels and prevent hyperlipidemia and arteriosclerosis.
Now let’s dig into this recipe!
Ingredients:
Lamb: 3 pounds
Mushrooms: 15 pieces
Bamboo shoots: 5 pieces
Water chestnut: 5 pieces
Ginger: 6 slices
Garlic: 6 slices
Shallots: 4 slices
Tangerine peel: 1 pieces
Bay leaves: 5 pieces
Seasoning
Fermented bean curd: 2 blocks
Chu-Hou paste (柱侯醬): 3 tablespoons
Peanut butter: 3 tablespoons
Shaoxing Wine: 1 teaspoon
Rock sugar: 2 pieces
Steps:
1) Cut lamb to cubes. Wash and boil the lamb in hot water. Drain the water and let it cool down.
2) Soak mushrooms and dried tofu skin in warm water for 20 minutes.
3) Heat up oil in a pan. Stir fry ginger, garlic and shallots. Add lamb. Stir fry well. Then add Shaoxing Wine.
4) Add fermented beancurd, Chu-Hou paste, peanut butter, rock sugar and tangerine peel. Stir fry.
5) Remove everything to a clay pot. Add water chestnut, mushrooms, bamboo shoots, and bay leaves. Add water to cover the materials. Cook over medium heat for 20 minutes and then switch to low heat for another 20 minutes. Ready!
Tips:
1) You can buy Chu-Hou Paste in Chinese grocery store.
2)Feel free to add vegetables or red peppers according to your own preferences.
