Tuesday, 12 November 2013

脆皮豆筋蛋豆腐 ~ “ Dou Bao “ Egg Beancurd with Crispy Grouned dried shrimps







 

食谱取自 品尝豆腐的另一种滋味

脆皮豆筋蛋豆腐

材料:
300ml  无糖纯豆浆
3 鸡蛋
虾米  50g  (捣碎
蒜茸 1大匙
豆包 4片( 我用腐皮1张)
西兰花   150g   烫熟
鲍鱼汁或蚝油  1大匙(涂豆腐表面用)

 
调味料:
  1小匙
粟粉   1/2 大匙
鸡晶粉   1小匙 我没放

做法

1. 鸡蛋轻轻打散,加入豆浆中,并与调味料一起轻轻拌匀,然后过沥备用。

2. 准备一个已铺上保鲜纸的深碗,把豆包/腐皮铺在碗中,然后徐徐倒入混合豆浆,再用保鲜纸包好,盛入预热蒸炉以慢火蒸约15 ~ 20分钟至熟,取出待冷却后使用。
                   

 


3. 把冷却后的蛋豆腐取出,轻轻放入热油里炸香呈金黄色,盛起沥干油份,上碟,并排上西兰花围边,再涂上一层鲍鱼汁或蚝油放置备用。

4.烧热2 ~ 3大匙油,爆香蒜茸和虾米碎,炒至香脆及金黄色,盛起淋在蛋豆腐上即可食用。

 

Recipe source : Beancurd flavour by Famous Cuisine


“ Dou Bao “ Egg Beancurd with Crispy Grouned dried shrimps

Ingredients :
300ml plain soy bean milk ( without sugar )
3 eggs
dried shrimo 50g ( pounded )
chopped garlic 1tbsp
“ Dou bao “  4 pieces ( I used 1 piece of beancurd skin )
broccoli  150g ( blanched )  
abalone sauce or oyster sauce   1 tbsp ( brushing the beancurd skin )

Seasoning  :
1 tsp salt
1/2 tbsp cornstarch
1 tsp chicken stock granule


Method :

1. Beat the egg lightly , add in soy bean milk slowly , and mix with seasoning carefully , then strain well  .

2. Place the “ dou bao “ into a deep bowl with lined cellophane paper . Pour in soy bean milk mixture slowly , then wrap with cellophane paper . Steam in the pre-heated steamer over a low heat for about 15 ~ 20 minutes until cooked  . Remove from heart , leave to cool .

3. Remove the steamed egg beancurds , deep-fry into hot oil carefully until golden browned . Remove and drained . Arrange on a serving plate , garnish with blanched broccoli , then brush the fried beancurd skin with abalone sauce or oyster sauce . Keep aside .

4. Heat up  2 ~ 3tbsp oil  to fragrant chopped garlic and grounded dried shrimps until crispy and golden in colour . Remove , place over to the pre-fried egg beancurds . Serve immediately .