黑椒火蒜蒸花腩片 ～Steamed Pork Belly Slices with Smoked Garlic & Black Pepper

食谱取自 : 名食谱 @ 第100期

黑椒火蒜蒸花腩片

材料 :

300g 有皮五花肉

30g 火蒜瓣（切片）  

1小匙 黑胡椒末

1大匙 绍兴酒

1大匙 清水

适量芹菜末 / 青葱末

调味料 :

1/2 大匙 蚝油

1/2小匙 砂糖

1/2小匙 胡椒粉

1小匙 粟粉

1小匙 黑酱油

做法 :

1. 花肉用沸水烫煮20分钟 ，盛起，冷却后，切片。

2. 将花肉片加入蒜片，黑胡椒末，绍兴酒，清水，粟粉和调味料拌匀，腌渍20分钟。

3. 盛入预热蒸炉，大火蒸20分钟至熟，离火，撒上芹菜/青葱末，即可上桌。

Recipe.source : Famous Cuisine @ No. 100

Steamed Pork Belly Slices with Smoked Garlic & Black Pepper

Ingredients :

300g pork belly with skin

30g smoked garlic cloves ( sliced )

1tsp crushed black pepper

1tbsp Shao Xing wine

1tbsp water

some chopped continental parsley / spring onion

Seasoning :

1/2tbsp oyster sauce

1/2tsp castor sugar

1/2tsp pepper

1tsp corn flour

1tsp dark soy sauce 

Method :

1. Cook pork belly in boiling water over high heat for 20 minutes ,dish out . Leave to cool and sliced .

2. Mix pork belly with garlic , black pepper , Shao Xing wine ,water , corn flour and seasoning , marinate for 20 minutes .

3. Steam pork belly mixture in a pre-heated steamer over high heat for 20 minutes until cooked . Dish out , sprinkle some chopped continental parsley / spring onion . Serve hot .

冬瓜花肉焖老豆腐 ～ Old Bean Curd Simmered with Winter Melon and Pork Belly

食谱取自 : 再次遇见豆腐

冬瓜花肉焖老豆腐

材料 :

3件 自制老豆腐（切块） 

300g 有皮五花肉 ( 切块 )

650g 冬瓜（削皮， 切块）

1球 火蒜

30g 姜片

2大匙 食油

1公升 清水

调味料 :

1大匙 酱油

1/2大匙 蚝油

1大匙 黑酱油

1小匙 砂糖

做法 :

1. 锅里烧热食油，加入姜片以慢火爆香，放入花肉炒香.

2. 加入清水和调味料 ，大火煮沸 .盖上，改用中火焖煮30 ~ 40分钟.

3. 加入火蒜，冬瓜和老豆腐拌匀，继续焖煮至花肉松软入味，收汁即可.

Recipe source : Tempting Tofu

Old Bean Curd Simmered with Winter Melon and Pork Belly

Ingredients :

3 nos homemade old bean curd ( cut into pieces )

300g pork belly with skin ( cut into pieces )

650g winter melon (peeled , cut into pieces )

1 head smoked garlic

30g ginger slices

2tbsp cooking oil

1 litre ( 1000ml ) water

Seasoning :

1tbsp light soy sauce

1/2tbsp oyster sauce

1tbsp dark soy sauce

1tsp caster sugar

Method :

1. Heat cooking oil in a preheated wok to saute ginger over low heat , add in pork belly and stir-fry briskly until fragrant .

2. Add water and seasoning , bring to boil over high heat . Once boiled , cover and simmer over medium heat for 30 ~ 40 minutes .

3. Add smoked garlic , winter melon and old bean curds , simmer again until pork belly pieces are tender and the gravy is almost absorbed . Remove from heat , serve at once .

自制老豆腐 ～ Homemade Old Bean Curd

食谱取自 : 再次遇见豆腐

自制老豆腐

材料 :

3件 豆干

做法 :

1. 将豆干放入冰格内，冷冻隔夜.

2. 把豆干取出，放入水中解冻，软化后盛起，挤干水分，即成老豆腐，备用.

Recipe source : Tempting Tofu

Homemade Old Bean Curd

Ingredients :

3 nos hard bean curd

Method :

1. Freezing hard bean curd in the freezer overnight 

2. Remove bean curd , and defrosted in water to soften . Squeeze out excess water and drain , ready to use .

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 .

自制鱼滑豆腐泡 ~ Homemade Fish Paste Bean Curd.Puffs

食谱取自 : 再次遇见豆腐

自制鱼滑豆腐泡

材料 : 

2件 豆干 ( 240g )

2粒 鸡蛋

150g 鱼胶/鱼滑

1/2大匙 薯粉

调味料 :

1/4小匙 盐

1/2小匙 砂糖

1/2小匙 胡椒粉

1大匙 粟粉

做法 :

1. 把鸡蛋加入搅拌机略打均匀，然后加入豆干，鱼胶，薯粉和调味料，继续搅拌至滑，盛起.

2. 锅里注入冷油，舀入约1大匙鱼胶豆腐( 至完毕)

，以大火炸至浮起油面及金黄色，捞起，沥除油份，备用.

Recipe source : Tempting Tofu

Homemade Fish Paste Bean Curd Puffs

Ingredients :

2 nos hard bean curd ( 240g )

2 eggs

150g fish paste

1/2tbsp tapioca flour

Seasoning :

1/4tsp salt

1/2tsp caster sugar

1/2tsp pepper 

1tbsp corn flour

Method :

1. Blend eggs in a food processor a while , then add in bean curd , fish paste , tapioca flour and seasoning , blend again until smooth . Dish out .

2. Add cooking oil in a wok , add in about full spoon of fish paste mixture ( until mixture finished ) . Deep-fry over high heat until become puffs and golden brown  . Dish out and drain , ready to cook.