豆腐羹 ~ Beancurd soup

 

 

 

 

食谱取自 : Ah Tee kitchen

( 我做了少许更改 )

豆腐羹

材料：

水豆腐 1 盒
蛋豆腐 1 条
猪骨+鸡骨
清水800ml
勾芡粉水 1/2碗
葱花 适量
冬菇 ( 切片)
虾 ，鸡肉丝 适量 （ 烫熟）

调味：

盐 试味适量 （1/3茶匙）
胡椒粉 少许
蒜酥油  少许

 

做法：

1．煮滚800ml的清水, 加入猪骨和鸡骨。煮至汤入味( 大概1~ 2小时 )。

2.  加入碾碎的豆腐，蘑菇，虾和鸡肉丝。转小火焖煮, 除了蒜酥油, 加入所有调味料, 拌入勾芡粉水, 小火煮直浓。

3. 试味后上桌, 淋上少许蒜酥油, 撒上葱花即可趁热享用。

 

Recipe source : Ah Tee kitchen
( With minor adjustment )

Beancurd soup

Ingredient :
soft tofu 1 box ( cut into small cube )
egg tofu 1 piece  ( cut into small cube )
pork bones + chicken broth
water 800ml
corn flour +  water  1/2cup  , for thickening
spring onion
black mushroom  ( soaked and sliced thinly )
prawn and shredded chicken meat （ cooked )

Seasoning :

Salt   1/3tsp
Pepper
Garlic oil

 

Method :

1. Bring water to boil , add in chicken broth and pork bone . Cook for 1 ~ 2hours .

2. Add in tofu ,mushroom,  prawn and shredded chicken meat. Cook at low heat , add in seasoning ( except garlic oil ) and cornstarch water ( for thickening ) . Bring to boil .

3. Add in garlic oil and spring onion and it’s ready to serve .