Monday, 14 October 2013

海鲜豆腐 ~ Seafood tofu


 
 
 
 
 
 

 
大人和小孩超爱的 ~海鲜豆腐 。 你要加饭吗?
 
 
食谱取自厨苑食谱
( 我做了少许更改 )
 
海鲜豆腐

材料:
3块水豆腐 切成4小块
2条玉子/日本豆腐 (每条切成5块)
50克苏东(切圆片)
7条粟米心(切半)
洋葱 1   切丝
红箩卜半条 切片)
腕豆1
1棵青葱(切段)
3片姜
280毫升清水

 
调味料:
1小匙盐
1大匙蚝油
2大匙绍兴酒
1/4小匙酱油
少许胡椒粉

 
做法:

1. 锅中烧熱一杯油, 将豆腐炸至表面呈黄色, 捞起沥干油份。( 水豆腐沾上一层薄薄的木薯粉才炸)

2. 锅中留1大匙油, 爆香姜和洋葱丝。加入苏东, 红箩卜, 粟米心和腕豆拌匀。

3. 加入调味料炒匀,注入清水煮至沸滚后才加入豆腐, 最后以粟粉水勾芡, 撒下青葱,待入味后熄火。

 

Recipe source :  厨苑食谱
( With minor adjustment )

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.