Sunday, 22 May 2016

纸包豆腐 ~ Paper Wrapped Beancurd




食谱取自 : 张莉婵 @ 巧手菜全是真功夫

包豆腐

材料
10 豆干 (洗净,沥干)
10 春卷皮
40 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 meat
150g 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 .