DUNLOP March Cookbook of Month: Preserves & Stocks
Flower Bean Curd Soup w/ Preserved Mustard Greens, RCC pg. 241
This a very good version of the classic douhua (soft bean curd) + pickle = soup combination. I made an exact batch using rinsed Tianjin Cai for the pickle, and a light Chicken & ginger broth (leftover from Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude