Friday, 21 November 2014

客家豆腐松

 



食谱取自 师傅

客家豆腐松

材料:
3 豆腐
150g 鱼胶
150g 肉碎
30g 咸鱼 (切粒
50g 蒜茸
2大匙 葱花
2大匙 绍兴酒

调味料:
1小匙 蚝油
1/4小匙 黑酱油
1小匙 酱油
1/2小匙 麻油

做法
1.豆腐用刀从旁切半,锅里烧热适量食油,以小火煎至豆腐两面金黄,盛起,沥油。

2.倾掉热油,将豆腐回锅。加入鱼胶和肉碎,用锅铲将豆腐炒拌至碎,改用中火炒至片刻至肉碎熟透。盛出,备用。

                            

3.热锅里另烧热1大匙食油,加入咸鱼粒和蒜茸,小火炒香浓。加入调味料拌匀。

4.把豆腐肉碎回锅,加入葱花炒拌均匀,熄火。撒入绍兴酒,即可上桌。


 
Hakka style Beancurd with Minced Pork and Fish Paste

Ingredients :
3 pieces tofu / beancurd
150g fish paste
150g minced pork
30g salted fish ( finely chopped )
50g chopped garlic
2tbsp chopped spring onion
2tbsp Shao Xing wine / Chinese rice wine

Seasoning :
1tsp oyster sauce
1/4tsp dark soy sauce
1tsp soy sauce
1/2tsp sesame oil

Method :
1. Cut tofu / beancurd into 2 . Heat wok with oil , fry tofu at low heat until golden brown . Dish up and drain excess oil .

2. Heat wok with some oil again , add in fried tofu , fish paste and minced pork . Using the spatula to stir fry the tofu . Stir fry briskly over medium heat until the minced pork and fish paste is cooked through . Set aside .

3. In the same wok , heat 1tbsp cooking oil . Add in chopped salted fish and garlic , stir fry until fragrant . Add in seasoning and mix until well combined  .
4. Add in (2) and chopped spring onion . Stir to mix well , turn off heat and sprinkle some Shao Xing wine . Serve hot