Shrimp Paste Stuffed White Mushrooms, Tofu Skin Rolls, and Fish Tofu

Shrimp Paste Stuffed White Mushrooms, Tofu Skin Rolls, and Fish Tofu

Ingredients

• 1 white button mushrooms
• 1 black tiger shrimp paste
• 2 tofu skin rolls (xiang ling juan)
• 2 Shunde fish tofu (yu fu)
• 1 oyster sauce
• 1 soy sauce

Instructions

1. Wash the white mushrooms clean. Use a knife handle to pierce along the stem root and cut open, then gently pry open with some force. Remove the stem by hand to obtain the mushroom caps. Use a small spoon to stuff the shrimp paste into the mushroom caps. Unroll the tofu skin rolls and spread shrimp paste on the inner side, then roll back up. Make a slit in the fish tofu and stuff with shrimp paste. Arrange everything on a plate. Place in an electric pressure cooker and steam over water for 9 minutes. Let it sit until pressure is released. Open the lid, transfer the liquid from the plate to a non-stick pan. Add oyster sauce and soy sauce. Heat over fire to reduce the sauce until thickened, then drizzle over the dish. Done.