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.

咸鱼肉燥饭 ～ Rice with Simmered Pork & Salted Fish

食谱取自 : 处处米饭香

咸鱼肉燥饭

材料 A :

400g 热饭

少许青葱粒

材料 B :

300g 连皮五花肉 

60g 梅香咸鱼肉（炸香）

4条 指天椒 （拍扁）

3朵 香菇 ( 清水泡软，切丝 )

1大匙 小葱末

1大匙 姜末

2大匙 食油

1大匙 绍兴酒

500ml 清水

调味料 :

1大匙 蚝油

1/2大匙 酱油

1/2大匙 黑酱油

1小匙 砂糖

1/2小匙 胡椒粉

1/2小匙 麻油

做法 :

1. 将五花肉放入沸水里大火煮15分钟，取出沥干水分后，切成细条。

2. 锅里烧热食油，慢火爆香姜末和葱末，加入花肉，香菇和调味料翻炒片刻至香浓。

3. 注入清水同煮沸，改用慢火焖至花肉软化，加入咸鱼和指天椒拌匀，煮至收汁，撒入绍兴酒拌匀。

4. 把适量花肉放入碗中，并加入热饭，轻轻压紧，倒扣上碟，撒上青葱，即可上桌 。

Recipe source : Taste of Rice

Rice with Simmered Pork and Salted Fish

Ingredients A :

400g hot rice

some chopped spring onion

Ingredients B :

300g pork belly with skin

60g " Moi Heong " salted fish ( deep-fry )

4 bird eye chilies ( flatten ) 

3 nos dried Chinese mushroom ( soaked , shredded )

1tbsp chopped red shallot

1tbsp chopped ginger

2tbsp cooking oil

1tbsp Shaoxing wine

500ml water

Seasoning :

1tbsp oyster sauce

1/2tbsp light soy sauce

1/2tbsp dark soy sauce

1tsp caster sugar

1/2tsp pepper

1/2tsp sesame oil

Method :

1. Cook pork belly into boiling water over high heat for 15 minutes . Dish out and drain , cut into strips .

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

3. Add water , and bring to boil .Once boiled , reduce to low heat , let it simmer until pork belly tender . Stir in salted fish and bird's eye chilies , cook until the gravy is almost absorbed . Sprinkle with Shaoxing wine .

4. Arrange some simmered pork belly into a bowl , add in hot rice , and lightly press . Next , invert rice onto a serving plate , sprinkle with some spring onion . Serve hot .

烤鸡黄姜粢饭 ～ Turmeric Rice Roll with Roasted Chicken , Egg & Cucumber

食谱取自 : 处处米饭🍚香

烤鸡姜黄姜粢饭

材料 A :
500g 糯米 ( 清水浸泡隔夜 )
2个 鸡蛋
150g 青瓜 （切细条）
2大匙 新鲜黄姜汁
适量炸葱酥
1小匙 盐
2大匙 食油

材料 B :
300g 鸡肉
1/2大匙 蚝油
1大匙 酱油
1大匙 蜜糖
1小匙 砂糖
1大匙 绍兴酒

做法 :
1. 准备烤鸡肉 : 把鸡肉和其余材料B拌匀，腌渍隔夜。把腌好的鸡肉放入预热烤箱里，以200c烘30分钟至熟透，取出，切条备用。

2. 鸡蛋打散，热锅里烧热适量食油，徐徐加入蛋液，以中火煎成蛋皮，盛起，冷却后切成蛋皮丝，待用.

3. 将糯米蒸熟，取出，趁热加入黄姜汁，盐和食油一起拌匀.

4. 把保鲜膜铺平桌面，加入200g糯米饭，铺平后，中间放入烤鸡肉，蛋丝和青瓜 .用保鲜膜包紧成饭团.

5. 食用时切片，配上炸葱酥，即可上桌.


Recipe source : Taste of Rice

Turmeric Rice Roll with Roasted Chicken , Egg and Cucumber

Ingredients A :
500g glutinous rice ( soak in water overnight )
2 eggs
150g cucumber
2tbsp fresh turmeric juice
some fried shallot flakes
1tsp salt
2tbsp cooking oil

Ingredients B :
300g chicken fillet
1/2tbsp oyster sauce
1tbsp light soy sauce
1tbsp honey
1tsp caster sugar
1tbsp Shaoxing wine

Method :
1. To make roasted chicken : season the chicken fillet and the rest of ingredients B , mix well and marinate in fridge overnight . Bake the marinated chicken in a preheated oven at 200c for 30 minutes until cooked .
Remove , cut chicken into strips , ready to serve .

2. Beat egg .Heat some cooking oil in a preheated frying-pan ,gradually add in beaten egg , pan-fry over medium heat become egg skin.Dish out , leave to cool , cut into shreds . Ready to serve .

3. Steam glutinous rice in a preheated steamer until cooked , dish out .Add in turmeric juice ,salt and cooking oil , mix well .

4. Lay cling film on the working table , add in 200g of turmeric glutinous rice , level the surface .Next , add some roasted chicken , shredded egg skin and cucumber in the centre .Roll up and press tightly , and wrap well with cling film. Next , tighten the both ends , form into roll .

5. Cut into slices , serve with fried shallot flakes .