Fried Shaped Bean Curd
琵琶豆腐
材料: *四人份量
布包豆腐170克, 熟冬菇 3隻, 免治鯪魚肉150克, 蝦米2湯匙, 蛋汁2湯匙, 蔥花適量, 灼熟菜芯4棵, 薑2片, 蒜蓉2茶匙
醃料:
淘大銀標生抽1 1/2茶匙, 糖1/10茶匙, 胡椒粉少許, 粟粉1 1/2湯匙,淘大小磨麻油1/2茶匙
調味料:
淘大銀標生抽1湯匙, 淘大特級蠔油1茶匙, 糖1/2茶匙, 水8湯匙, 粟粉3/4茶匙, 淘大小磨麻油1茶匙
做法:
1. 熟冬菇切細粒, 蝦米浸軟後, 切細粒。
2. 豆腐切開8件, 待2分鐘後, 隔去水份, 加魚肉,冬菇, 蝦米, 蔥粒, 雞蛋及醃料攪勻。
3. 燒熱油, 用不鋼長湯匙沾少許油, 把豆腐混合料遂匙滑落油中, 以中火半煎炸至金黃色, 隔油盛起。
4. 爆香薑片及蒜蓉, 下調味料煮滾, 加入琵琶豆腐兜勻, 放上碟中, 將灼熟菜芯圍邊伴碟即可。
*可用淘大泰式甜辣醬作蘸汁
Fried Shaped Bean Curd
"Ingredients: *four servings
Wrapped bean curd 170g, Cooked black mushrooms 3 pcs, Minced dace 150g, Dried shrimps 2 tbsp, Beaten egg 2 tbsp, Diced spring onion, Cooked Chinese flowering cabbage (choy sum) 4 stalks, Ginger slice 2 pcs, Minced garlic 2 tsp
Marinade: Amoy Silver Label Light Soy Sauce 1 1/2 tsp, Sugar 1/10 tsp, White pepper, Corn starch 1 1/2 tbsp, Amoy Blended Sesame Oil 1/2 tsp
Seasoning:
Amoy Silver Label Light Soy Sauce 1 tbsp, Amoy Premium Oyster Sauce 1 tsp, Sugar 1/2 tsp, Water 8 tbsp, Corn starch 3/4 tsp, Amoy Blended Sesame Oil 1 tsp
* Amoy Thai Sweet Chili Sauce can be used as a dip
Method:
1. Finely dice cooked black mushrooms. Soak dried shrimps until soft and cut them into fine dice.
2. Cut bean curd into 8 pieces. Leave them aside for 2 mins. Drain well. Mix bean curd with minced dace, black mushrooms, dried shrimps, spring onion, egg and marinade.
3. Heat the pan with oil. Shape bean curd mixture with greased stainless steel spoon and then slide mixture off into oil. Semi deep fry bean curd over medium heat until golden brown. Drain and set aside.
4. Saute ginger and garlic. Add seasoning and bring to boil. Add shaped bean curd and stir well. Place shaped bean curd on plate with cooked cabbage at the side as garnish.
淘大廚藝坊
