海鮮豆腐 材料:3塊水豆腐 ( 切成4小塊 ) 2條玉子/日本豆腐 (每條切成5塊) 50克蘇東(切圓片) 7條粟米心(切半) 洋蔥 1粒 ( 切絲 ) 紅籮卜半條 ( 切片) 腕豆1包 1棵青蔥(切段) 3片姜 280毫升清水 調味料:1小匙鹽 1大匙蚝油 2大匙紹興酒 1/4小匙醬油 少許胡椒粉 做法: 1. 鍋中燒熱一杯油, 將豆腐炸至表面呈黃色, 撈起瀝干油份。( 水豆腐沾上一層薄薄的木薯粉才炸) 2. 鍋中留1大匙油, 爆香姜和洋蔥絲。加入蘇東, 紅籮卜, 粟米心和腕豆拌勻。 3. 加入調味料炒勻,注入清水煮至沸滾后才加入豆腐, 最後以粟粉水勾芡, 撒下青蔥,待入味后熄火。 Seafood Tofu Ingredients:3 block soft tofu ( cut into 4 pieces each ) 2 rolls egg tofu (cut into 5 pieces each) 50g sotong (cut into ring shape) 7 baby sweet corns (halved) 1 onion ( sliced ) carrot 1/2( sliced ) green peas 1 packet 1 stalk spring onion (chopped) 3 pieces ginger 280ml water Seasonings: 1 tsp salt 1 tbsp oyster sauce 2 tbsp shaoxing wine 1/4 tsp soy sauce some pepper Method: 1. Heat 1 cup of oil and deep-fry tofu till golden brown. Remove and drain oil. ( coated soft tofu with some corn starch ) 2. Using 1 tbsp of oil, fry ginger and onion till fragrant. Add in sotong, sliced carrot , sweet corn and green peas . Stir well. 3. Add in seasoning then pour in water till boiled, add in tofu. Thicken with cornstarch water and scatter the spring onion. Turn off the heat when the ingredients are cooked through. |
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