千层酿豆腐 ~ Thousand-layer Stuffed Beancurd

食谱取自 ： 张莉婵 @ 巧手菜全是真功夫 !

千层酿豆腐

材料A ：

5块 白豆干

材料B ：

300g 肉碎
200g 虾肉碎
1汤匙 芫荽碎
1汤匙 葱粒
1汤匙 玉米粉
盐和胡椒粉适量

面糊：

150g 脆粉
150ml  水
2汤匙 油
盐和胡椒粉适量

做法 ：

1. 先把豆干切成三角形，再切成薄片。

2. 材料B 放入碗内，朝同一个方向搅匀。

3. 慢慢和轻轻的将1茶匙肉碎混合料涂在每片豆干上，然后一层层叠起。

4. 将所有面糊材料放入碗内，搅拌成幼滑面糊。

5. 锅中烧热油，将面糊均匀淋在豆干上。

6. 轻轻将豆干放入热油内，炸至金黄色。

7. 取出后切半，然后排在碟上，趁热与辣椒酱一同享用。

 

 

Recipe source :  Traditional Handmade Dishes by Patsie Cheong

Thousand-layer Stuffed Beancurd

Ingredient A :

5pcs dried bean curd

Ingredients B :

300g minced meat
200g minced prawn
1tbsp chopped coriander
1tbsp chopped spring onion
1tbsp corn flour
salt and pepper to taste

Batter :

150g crispy flour
150ml water
2tbsp oil
salt and pepper to taste

Method :

1. Cut bean curd into triangular shape , and then cut into thin slices .

2. Mix ingredients B in a mixing bowl  and stir in one direction .

3. Slowly and lightly spread 1tsp of the meat mixture onto each bean curd slice , and stack them up ( layer by layer ) .

4. Mix all batter ingredients in a bowl and stir until the batter is smooth .

5. Heat up some oil  , pour batter all over the bean curd .

6. Place bean curd lightly into hot oil and deep –fry until golden brown .

7. Remove and cut each into halves . Arrange them on a serving plate and serve hot with chilli sauce .