Monday, 3 March 2014

南瓜豆腐配蛋皮 ~ Pumpkin Tofu with Egg






 


食谱取自 名食谱@71

南瓜豆腐配蛋皮

材料A :
2块豆腐
100g 南瓜 蒸熟压烂)
2大匙 淡奶
2大匙 马芝琳/菜油
咖喱叶 1 取叶)
4 指天椒 (拍扁


材料 B ( 拌匀 )
2粒鸡蛋
1小匙 粟粉
1大匙 清水
1/4小匙 盐


材料 C :
少许辣椒酱
少许番茄酱

 
调味料:
1/4小匙盐
1/2小匙糖

 
做法
1.豆腐切成4小块,沥干水份。锅里烧热油,将豆腐炸至金黄色,盛起,沥除油份。

2.把材料(B)拌匀,煎成蛋皮,排碟备用。

3.锅里煮化马芝琳,爆香咖喱叶和指天椒。加入南瓜泥,淡奶,盐和糖,炒拌均匀。



 
            
4.加入炸豆腐,快速拌匀,盛起;淋在蛋皮上,挤上少许辣椒酱或番茄酱,即可上桌。

            

Recipe source : Famous Cuisine @ No.71

Pumpkin Tofu with Egg

Ingredients A :
2 pieces beancurd / tofu
100g pumpkin ( steamed and mashed )
2tbsp evaporated milk
2tbsp margarine
1 stem curry leaf ( leaves only )
4 bird’s eye chillies ( flatten )


Ingredients B ( mix well ) :
2 nos eggs
1tsp corn floor
1tbsp water
1/4tsp salt


Ingredients C :
some chilli sauce
some tomato sauce

Seasoning :
1/4tsp salt
1/2tsp sugar


Method :
1. Cut beancurd into pieces , drain well . Deep-fry beancurd in hot oil until golden brown , dish out and drain .
2. Combine ingredients (B) , and shallow-fry mixture with a little cooking oil in a sauce pan , dish up , ready to serve .

3. Melt margarine in a preheated wok to sauté curry leaves and bird’s eye chillies until fragrant . Add in mashed pumpkin , evaporated milk , salt and sugar , mix well .

4. Add the fried beancurd, stir well . Transfer onto egg , and top with a little chilli sauce or tomato sauce. Serve at once .