酿豆腐卜 Stuffed Tofu
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[材料A]
豆腐卜15粒、猪肉碎200克、鱼胶200克、马蹄4粒(去皮切碎)
[材料B]上汤1杯
[调味料C]胡椒粉、盐及麻油各少许
[调味料D]生抽1汤匙、麻油1/2茶匙、胡椒粉少许、鸡精粉少许、黑酱油2滴、粟粉水适量(勾芡)
[做法]1.把肉碎及鱼胶加入调味料C拌均挞至起胶,加入马蹄碎,混合均匀待用。
2.豆腐卜以沸水烫过,挤干水份,中间剪一小洞塞入适量(A)馅料,面上铺少许干粟粉抹平。3.然后放入热油中炸至浮起,捞出滴油。
4.另起锅把上汤煮滚倒入调味料D,放入豆腐卜稍焖一会,最后以粟粉水勾芡即可上碟。
Ingredients A:
15 pcs bean curd pocket, 200g minced meat, 200g fish paste, 200g, 4 pcs water chestnut (skinned & chopped)
Ingredients B:
1 cup stock
Seasoning C:
Dash of pepper, salt and sesame oil
Seasoning D:
1 tbsp soy sauce, 1/2 tsp sesame oil, dash of oeooer, chicken stock granule, 2 drops dark soy sauce, some starch
Method:
- Mixes minced meat, fish paste and seasoning C and blend with hand until springy, add in water chestnut and mix well.
- Blanch bead curd pocket in boiling water, then squeeze out water and cut a hole in the center, stuff in ingredients A, and then spread some corn flour on top.
- Deep fry in hot oil until afloat dish out.
- Boil stock with seasoning D in a pot, then add in stuffed bean curd pocket and simmer for a while, before dishing out, thicken with starch.