南瓜豆腐配蛋皮 ~ Pumpkin Tofu with Egg

 

食谱取自 ： 名食谱@第71期

南瓜豆腐配蛋皮

材料A :
2块豆腐
100g 南瓜 （ 蒸熟压烂）
2大匙 淡奶
2大匙 马芝琳/菜油
咖喱叶 1枝 （ 取叶）
4条 指天椒 （拍扁 ）


材料 B ( 拌匀 ) ：
2粒鸡蛋
1小匙 粟粉
1大匙 清水
1/4小匙 盐


材料 C :
少许辣椒酱
少许番茄酱

 

调味料：

1/4小匙盐
1/2小匙糖

 

做法 ：

1．豆腐切成4小块，沥干水份。锅里烧热油，将豆腐炸至金黄色，盛起，沥除油份。

2．把材料（B）拌匀，煎成蛋皮，排碟备用。

3．锅里煮化马芝琳，爆香咖喱叶和指天椒。加入南瓜泥，淡奶，盐和糖，炒拌均匀。

 

            

4．加入炸豆腐，快速拌匀，盛起；淋在蛋皮上，挤上少许辣椒酱或番茄酱，即可上桌。

            

Recipe source : Famous Cuisine @ No.71

Pumpkin Tofu with Egg

Ingredients A :
2 pieces beancurd / tofu
100g pumpkin ( steamed and mashed )
2tbsp evaporated milk
2tbsp margarine
1 stem curry leaf ( leaves only )
4 bird’s eye chillies ( flatten )


Ingredients B ( mix well ) :
2 nos eggs
1tsp corn floor
1tbsp water
1/4tsp salt


Ingredients C :
some chilli sauce
some tomato sauce

Seasoning :
1/4tsp salt
1/2tsp sugar


Method :
1. Cut beancurd into pieces , drain well . Deep-fry beancurd in hot oil until golden brown , dish out and drain .

2. Combine ingredients (B) , and shallow-fry mixture with a little cooking oil in a sauce pan , dish up , ready to serve .

3. Melt margarine in a preheated wok to sauté curry leaves and bird’s eye chillies until fragrant . Add in mashed pumpkin , evaporated milk , salt and sugar , mix well .

4. Add the fried beancurd, stir well . Transfer onto egg , and top with a little chilli sauce or tomato sauce. Serve at once .