Friday, 11 October 2013

鱼肉焖豆腐煲 ~ Braised fish meat and tofu in claypot




 



 
 
食谱取自 自在找吃

鱼肉焖豆腐煲

材料:
豆腐 1( 切成4 , 抹干水分 )
2 也可用鸡上汤 )
生粉水1 汤匙
青葱粒  1 汤匙

(A)
鱼肉片200g
酱油 1 茶匙
一小撮
胡椒粉适量
适量
麻油  1/2 茶匙
2 汤匙

面糊(沾粉 ,调匀 ):
面粉 4 汤匙
玉米粉 4汤匙

** 腌制方法:
将全部材料把鱼肉腌制5分钟,把鱼肉沾上粉备用。避免重叠以免黏在一起。备用。

(B)
洋葱丝  1 汤匙
姜丝   1/2汤匙
辣椒丝   2
青蒜子 1/2
高丽菜  3 汤匙
胡萝卜3
蒜茸- 1/2 茶匙  (剁碎)

(C)
粒豆酱 1茶匙
酱油  2 茶匙
蚝油 1汤匙
料酒  2茶匙 ( 我用邵兴酒 )
麻油 1茶匙

调味
1/2 茶匙
1/2 茶匙

 
做法 :

1各自把材料(A) (B) 准备好备用。

2.小火烧热砂锅备用。

3把炒锅烧热,下100ml油,烧热至冒烟,关中小火,下豆腐慢煎至两面金黄。盛起备用。

4再添少许油,再烧热,再关中小火将沾好粉的鱼肉,煎至熟,金黄。盛起备用。

5.将油倒起,剩下大约 1 汤匙油在锅中,慢火下洋葱,辣椒,姜丝爆香,续下蒜子,高丽菜,胡萝卜,蒜茸扁炒几下。

6下豆酱粒,酱油,蚝油,麻油,料酒爆香,加水,调味,勾芡,下豆腐,关锅盖大火焖煮2分钟。

7在等待期间,将预热好的砂锅放在盛器上准备好上菜。

8.打开锅盖,捞几下,下炸鱼肉再捞几下,关火。倾至预热砂锅里,下青葱粒。趁热享用。

* * 如果不喜欢吃鱼的话,鸡胸肉,去骨鸡腿肉,或猪肉片也很好吃的。

 

Recipe source : 自在找吃

 Braised Fish Meat and Tofu In Claypot

Ingredients :
Tofu   1 block ( cut into four small pieces, lay on kitchen towel to soak excessive moise to ease the frying process )
water  2  cups chicken stock is preferable)
tapioca or corn starch  1 tbsp for thickening
spring onion  1tbsp ( chopped )

 
(A)
sliced fish without bones  200g
soy sauce  1 tsp
salt  a pinch
pepper a pinch
sugar  a pinch
sesame oil  1/2 tsp
water 2tbsp

Batter to coat ( mix well) :
Flour  4tbsp
Corn flour  4tbsp

 
** Methods :
Marinate sliced fish meat with all the ingredients stated for 5 mins , then coat with the flour mixture ,lay on a plate and never overlap to prevent stick together. Set aside.

 
(B)
shredded onions  1 tbsp
shredded ginger  1/2 tbsp
sliced chillies  2 slices
leeks   1/2 stalks
cabbage  3 tbsp
carrot  3 slices
minced garlic  1/2 tsp

 
(C)
whole grain bean paste  1 tsp
soy sauce  2 tsp
oyster sauce  1 tbsp
cooking wine  2 tsp ( I used ShaoXing wine )
sesame oil  1 tsp

 
Seasoning  :
salt  1/2 tsp
sugar   1/2 tsp

 
Methods:

1. Prepare (A) and (B) seperately.

2. Preheat a claypot.

3. Heat up a pan or a wok with medium flame , add in 100 ml oil . Turn to smaller flame when oil start to smoke . Put in tofu and slowly pan fry each sides until golden brown . Set aside.

4. Add some oil into the same pan , heat it up , then turn to smaller flame then start pan fry the coated sliced fish meat , fry each sides until golden brown. Set aside.

5. Pour away excessive oil , leave 1 tbsp oi in the pan , stay small flame , put in onions,chillies,ginger and saute until fragrant, continue with leeks, cabbage, carrot and garlic, slightly fry.

6. Add in bean paste, soy sauce, oyster sauce, sesame oil and cooking wine and stir fry until fragrant , then add in water , seasoning and thicken with the diluted starch. Add in tofu and cover with lid , simmer in stronger flame for 2 minutes.

7. Set the preheated claypot on an underliner .

8. Open the lid , stir a bit , add in fried fish slices , stir a bit more , and pour on the preheated claypot, garnish it with some spring onions rings . Serve while still hot  .

 
** For thos who do not take fish , it is also nice to use the same recipe for chicken breast , deboned chicken whole legs cut into cubes & pork slices .