Chinese Tofu Okra And Crabmeat Soup Recipes

CRAB MEAT RECIPE WITH TOFU

Steps:

• Cut the tofu into 1.5 cm slices.
• Blanch the crab meat in boiling water for 30 seconds with ginger and rice wine added. Drain.
• Saute the garlic and ginger until aromatic.
• Add the carrot leek and then cook with the stock for a minute.
• Then add the mushroom, then season with salt and pepper.
• Add the tofu. Braise for one minute.
• Add the green peas,
• Add the egg white, stir to break it into short strands.
• Thicken with the cornstarch slurry.
• Finally, season the tofu with rice wine, white pepper, and sesame oil.

CHINESE TOFU OKRA AND CRABMEAT SOUP

Steps:

• In large stockpot add chicken broth, side pork, ginger and onion powders bring to a boil; reduce the heat to a medium low simmer for 60 minutes. Remove the side pork adds mushrooms and simmer for 15 minutes add in the rest of the ingredients and simmer for 15 minutes. Before serving add in the crabmeat and green onion. Save the cooked side pork for another dish.

TAHAITIAN CRABMEAT SOUP WITH COCONUT MILK

Steps:

• saute onions in butter until translucent.
• add chicken stock spinach crab meat and milks.
• cook on simmer 10 minutes.

GUMBO-STYLE CRAB SOUP WITH OKRA AND TOMATOES

Steps:

• In a large, heavy pot, melt 2 tablespoons of the butter.
• Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
• Add the celery, bell pepper, garlic, thyme and crushed pepper.
• Season with salt and pepper and cook until the vegetables are softened, about 10 minutes.
• Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute.
• Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes.
• Add the stock, bring to a boil and simmer over low heat for 30 minutes.
• In a large skillet, melt the remaining 2 tablespoons of butter.
• Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes.
• Add the tomatoes and bring to a boil.
• Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer; discard the bay leaves.
• Add the crabmeat to the soup and simmer until just heated through.
• Stir in the basil and season with salt, pepper and Tabasco.
• Ladle the soup into shallow bowls and serve.
• Serve with a light, spicy pinot grigio along with some hot homemade bread or biscuits.
• Enjoy!

CHINESE OKRA AND TOFU STIR FRY

Steps:

• In a wok add oil to coat and place on a high heat add in the mushroom and stir fry for 2 minutes add in the chicken broth, ginger, salt, onion, sugar and soy sauce and bring to a boil and reduce heat to a simmer for 5 minutes. Add in the tofu and simmer for 2 minutes and then the okra and simmer for 2 minutes longer and add some cornstarch roux to lightly thicken and top off with the green onion and mix well.