中和汤
Zhonghe Soup is a traditional Huizhou dish, slowly simmered with tofu, bamboo shoots, and lean pork. Clear and mellow, it symbolizes balanced flavors. Perfect for family meals.
Ingredients
9 items- Silken tofu 300 g
- Fresh bamboo shoots 100 g
- Lean pork (tenderloin) 100 g
- Dried shiitake mushrooms 3
- Egg white 1
- Broth 500 ml
- Salt 1 tsp
- White pepper pinch
- Scallions 2
Nutrition
Steps （6 steps）
Cut silken tofu into 1 cm cubes, julienne bamboo shoots and soaked shiitake mushrooms. Shred the lean pork and marinate with salt, cooking wine, and cornstarch for 10 minutes.
Pour 500 ml broth into a pot and bring to a boil over high heat. Reduce to medium heat, add bamboo shoots and shiitake, cook 5 minutes until fragrant.
Add the tofu cubes and cook over medium heat for 3 minutes until the tofu floats and the soup turns slightly white.
Scatter the marinated pork into the soup, quickly separate with chopsticks. Cook until the pork turns white, about 2 minutes.
Drizzle the beaten egg white into the soup, gently stir to form egg flowers. Turn off the heat immediately when the soup boils.
Season with salt and white pepper. Garnish with scallions and add a few drops of sesame oil before serving.
Tips
Blanching tofu in boiling water removes bean smell. Marinating pork keeps it tender. Add egg white at the end and do not overcook.
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