脆皮豆筋蛋豆腐 ~ “ Dou Bao “ Egg Beancurd with Crispy Grouned dried shrimps

 

食谱取自 ： 品尝豆腐的另一种滋味

脆皮豆筋蛋豆腐

材料：
300ml  无糖纯豆浆
3 粒 鸡蛋
虾米  50g  （捣碎 ）
蒜茸 1大匙
豆包 4片（ 我用腐皮1张）
西兰花   150g   （ 烫熟 ）
鲍鱼汁或蚝油  1大匙（涂豆腐表面用）

 

调味料：
盐  1小匙
粟粉   1/2 大匙
鸡晶粉   1小匙 （ 我没放 ）

做法 ：

1. 鸡蛋轻轻打散，加入豆浆中，并与调味料一起轻轻拌匀，然后过沥备用。

2. 准备一个已铺上保鲜纸的深碗，把豆包/腐皮铺在碗中，然后徐徐倒入混合豆浆，再用保鲜纸包好，盛入预热蒸炉以慢火蒸约15 ~ 20分钟至熟，取出待冷却后使用。
                   

 

3. 把冷却后的蛋豆腐取出，轻轻放入热油里炸香呈金黄色，盛起沥干油份，上碟，并排上西兰花围边，再涂上一层鲍鱼汁或蚝油放置备用。

4．烧热2 ~ 3大匙油，爆香蒜茸和虾米碎，炒至香脆及金黄色，盛起淋在蛋豆腐上即可食用。

 

Recipe source : Beancurd flavour by Famous Cuisine

“ Dou Bao “ Egg Beancurd with Crispy Grouned dried shrimps

Ingredients :

300ml plain soy bean milk ( without sugar )
3 eggs
dried shrimo 50g ( pounded )
chopped garlic 1tbsp
“ Dou bao “  4 pieces ( I used 1 piece of beancurd skin )
broccoli  150g ( blanched )  
abalone sauce or oyster sauce   1 tbsp ( brushing the beancurd skin )

Seasoning  :

1 tsp salt
1/2 tbsp cornstarch
1 tsp chicken stock granule

Method :

1. Beat the egg lightly , add in soy bean milk slowly , and mix with seasoning carefully , then strain well  .

2. Place the “ dou bao “ into a deep bowl with lined cellophane paper . Pour in soy bean milk mixture slowly , then wrap with cellophane paper . Steam in the pre-heated steamer over a low heat for about 15 ~ 20 minutes until cooked  . Remove from heart , leave to cool .

3. Remove the steamed egg beancurds , deep-fry into hot oil carefully until golden browned . Remove and drained . Arrange on a serving plate , garnish with blanched broccoli , then brush the fried beancurd skin with abalone sauce or oyster sauce . Keep aside .

4. Heat up  2 ~ 3tbsp oil  to fragrant chopped garlic and grounded dried shrimps until crispy and golden in colour . Remove , place over to the pre-fried egg beancurds . Serve immediately .