Tuesday, 1 October 2013

豆腐羹 ~ Beancurd soup



 




 
 
 
食谱取自 : Ah Tee kitchen
( 我做了少许更改 )

豆腐羹

材料:
水豆腐 1
蛋豆腐 1
猪骨+鸡骨
清水800ml
勾芡粉水 1/2
葱花 适量
冬菇 ( 切片)
,鸡肉丝 适量 ( 烫熟)

调味:
试味适量 1/3茶匙)
胡椒粉 少许
蒜酥油  少许

 
做法:

1.煮滚800ml清水, 加入猪骨和鸡骨。煮至汤入味( 大概1~ 2小时 )

2.  加入碾碎的豆腐,蘑菇,虾和鸡肉丝。转小火焖煮, 除了蒜酥油, 加入所有调味料, 拌入勾芡粉水, 小火煮直浓。

3. 试味后上桌, 淋上少许蒜酥油, 撒上葱花即可趁热享用。

 

Recipe source : Ah Tee kitchen
( With minor adjustment )

Beancurd soup

Ingredient :
soft tofu 1 box ( cut into small cube )
egg tofu 1 piece  ( cut into small cube )
pork bones + chicken broth
water 800ml
corn flour +  water  1/2cup  , for thickening
spring onion
black mushroom  ( soaked and sliced thinly )
prawn and shredded chicken meat ( cooked )

Seasoning :
Salt   1/3tsp
Pepper
Garlic oil

 
Method :

1. Bring water to boil , add in chicken broth and pork bone . Cook for 1 ~ 2hours .

2. Add in tofu ,mushroom,  prawn and shredded chicken meat. Cook at low heat , add in seasoning ( except garlic oil ) and cornstarch water ( for thickening ) . Bring to boil .

3. Add in garlic oil and spring onion and it’s ready to serve .