琵琶豆腐Crispy Stuffed Tofu

将豆腐馅料用汤勺一个一个先做好，再放入锅中，油温需要保持在180度到190度，半煎半炸至两面金黄，咬一口外面是脆脆的，里面是软软的，让你满口留香。你也可以蘸上自己喜欢的料汁，吃起来就更有独特的味道了。

食谱制作：Shirley
摄影：Chew（Westlight Studio）

Directions

Step 1

把豆腐用叉压烂，加入鱼胶、蛋白、盐、味精和玉米粉拌匀至起胶。Crush the tofu with a fork, add in fish paste, egg white, salt, MSG and corn flour mix well until it forms a paste.

Step 2

加入其余配料充分混合搅匀。Add the rest of the ingredients and mix well.

Step 3

将汤匙抹上少许油，把做法（2）混合料铺满，以大火蒸8分钟，取出待凉后撒上少许玉米粉，放入热油中炸至微黄，捞出沥油盛盘。Apply some oil on the spoon, stuff into step (2) ingredients, steam over high heat for 8 minutes, take out and let cool. Coat with a little corn flour then deep fry until golden brown, done.

Step 4