食谱取自 : 张莉婵 @ 巧手菜全是真功夫
纸包豆腐
材料 :
10块 豆干 (洗净,沥干)10片 春卷皮
40片 芫荽叶
材料 B :
250g 肉碎150g 虾肉碎
1 1/2汤匙 葱碎
1/2 汤匙 玉米粉
盐和胡椒粉适量
玉米浆 ( 玉米粉+少许水调匀 ) (封口用 )
做法 :
1. 将每块豆干横切成2份。
2. 材料B拌匀。取两片豆干,夹入适量肉碎混合料,然后在豆干上下分别置上一片芫荽叶。
3. 将一份酿豆干放在一张春卷皮上,然后卷起。边缘以少许玉米粉封口。
4. 锅中烧热油,放入酿豆干,炸至金黄色。
5. 取出后切半,趁热与辣椒酱一同享用。
Recipe source : Traditional Handmade Dishes by Patsie Cheong
Paper Wrapped Beancurd
Ingredients :
10pieces dried beancurd (
rinsed and drained )10pieces spring roll skin
40pieces coriander leaves
Ingredients B :
250g minced meat150g minced prawn
1 1/2tbsp chopped spring onion
1/2tbsp corn flour
salt and pepper to taste
some corn flour solution ( mixture of corn flour and water )
Method :
1. Cut each dried bean curd
horizontally into 2 portions .
2. Mixed ingredients B and
sandwich the mixture in between of two dried bean curds, top and bottom with a
piece of coriander leaf .
3. Arrange a sandwiched
bean curd on top of a spring roll skin , and wrap it up . Seal the edge with
some corn flour solution .
4. Heat up some oil ,
deep-fry wrapped bean curd until golden brown .
5. Remove and cut each
into halves . Serve hot with chilli sauce .
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