Monday, 31 March 2014

彩云豆腐 ~ Tofu in Creamy Egg Sauce

食谱取自 新新饮食@88


1块豆腐 切成8块)
100g 西兰花( 切成6朵)
蒜茸 1小匙
80g 虾仁 (开边洗净

绍兴酒 1大匙
上汤  1大匙
蚝油  1/2大匙
生抽   1小匙
麻油 1小匙
粟米粉 1小匙 ,加2大匙水拌匀
1 蛋白
红萝卜碎 1大匙






Recipe source : YumYum @ No . 88

Tofu in Creamy Egg Sauce

Ingredients :
2 cups oil for deep-frying
1 block firm tofu  ( cut into 8 pieces )
80g broccoli  ( cut into 6 florets )
1tsp chopped garlic
80g prawn meat ( cleaned and diced )

Seasoning :
1 tbsp chinese wine ( Shaoxing wine )
300g chicken stock
1/2 tbsp oyster sauce
1tsp light soy sauce
1 tsp sesame oil
1 tsp cornstarch mixed with 2tbsp water
1 egg white
1 tbsp chopped carrot

Method :
1. Heat up oil for deerp-frying and deep-fry tofu until golden brown . Dish and drain . Arrange on to a serving platter  .

2. Blanch broccoli florets in boiling water until cooked . Drain and arrange around the tofu .

3. Leave 1 tsp oil in wok, sauté chopped garlic and prawns untill fragrant. Add in seasoning and bring to boil .

4. Thicken with cornstarch water . Add in egg white and chopped carrot , remove from heat and stir slightly . Pour the sauce over tofu and serve .


I am submitting this post to the event, Little Thumbs up organised byDoreen from my little favourite DIY  and Zoe from Bake for Happy Kids hosted by Moon from Food playgroundat this post.

And this post also linked to Cook-Your-Books #10 organised by Joyce from Kitchen Flavours .