红烧鱼滑豆腐 ~ " Hong Xiu " Homemade Fish Paste Bean Curd Puffs

                    食谱取自 : 再次遇见豆腐

红烧鱼滑豆腐

材料 :

300g 自制鱼滑豆腐泡

1小匙  蒜茸

1大匙 绍兴酒

2大匙 食油

250ml 清水

适量粟粉水 ( 勾芡 )

材料 B :

20g 红萝卜 (切片 )

50g 粟米芯 ( 切段 )

6朵 香菇 ( 清水泡软 )

50g 甜豆 ( 切段 )

调味料 :

1/2大匙 蚝油

1大匙 酱油

1小匙 砂糖

1/2小匙 胡椒粉

1/2小匙 麻油

做法 :

1. 把材料B用沸水烫过( ，捞起 ，.沥水.

2. 锅里烧热食油，文火爆香蒜茸，加入鱼滑豆腐和材料B炒香浓。

3. 加入清水煮沸 ， 焖煮稍微收汁. 最后用适量粟粉水勾芡，即可上桌.

Recipe source : Tempting Tofu

" Hong Xiu " Homemade Fish Paste Bean Curd Puffs

Ingredients A :

300g homemade fish paste bean curd puffs

1tsp chopped garlic

1tbsp Shaoxing wine

2tbsp cooking oil

250ml water

some cornstarch solutions ( for sauce thickening )

Ingredients B :

20g carrot ( sliced )

50g baby corns ( sectioned )

6 dried Chinese mushrooms / Shiitake mushrooms ( soaked )

50g sugar snap peas ( sectioned )

Seasoning :

1/2tbsp oyster sauce

1tbsp light soy sauce

1tsp caster sugar

1/2tsp pepper

1/2tsp sesame oil

Method :

1. Blanch ingredients B in boiling water ,dish out and drain .

2. Heat cooking oil in a preheated wok to saute garlic over low heat , add in fish paste bean curd puffs and the blanched ingredients B , stir-fry briskly until fragrant . Mix in seasoning .

3. Add water and bring to boil , simmer until the sauce is almost absorbed . Thicken sauce with a little cornstarch solutions . Dish out , serve at once .