金银蛋扒自制豆腐 Tripple Eggs Tofu

材料A ：
黄豆粉60克、A级鸡蛋5粒（打散）、水320毫升、发菜适量（浸软）、盐1茶匙、鸡精粉1茶匙、粟粉1汤匙
材料B ：
熟咸蛋1粒（切丁）、皮蛋1粒（切丁）、小白菜5棵
酱汁 ：（煮滚）
鲍鱼汁2茶匙、蚝油1汤匙、水1/2碗、麻油1茶匙、粟粉水适量勾芡
做法 ：
1. 把材料A混合（除了发菜）均匀，滤入已铺上锡泊纸并搽油的蒸盘上，加入发菜拌匀。（图1-4）
2. 镬中煮滚水放入以中火蒸约10分钟至凝固及熟，取出待冷切块备用。（图5-7）
3. 把豆腐裹上适量粟粉放入热油中炸至金黄色捞出，沥油排盘。（图8-9）
4. 小白菜洗净后汆烫熟，然后以少许油、鸡精粉、盐拌炒一下，然后围入豆腐边。（图10）
5. 把材料B的咸蛋丁及皮蛋丁放入豆腐上并煮滚调味料淋入即可。

INGREDIENTS A :
60g soy flour, 5 A-grade eggs (beaten), 320 ml water, some Fatt Choy (soaked), 1 tsp salt, 1 tsp chicken powder, 1 tbsp corn flour
INGREDIENTS B :
1 cooked salted egg yolk (diced), 1 century egg 9diced), 5 stalks Xiao Bai Chai
SAUCE : (bring to boil)
2 tsp abalone juice, 1 tbsp oyster sauce, 1/2 bowl water, 1 tsp sesame oil, some corn starch
METHOD :
1. Mix ingredients A (except for Fatt Choy), filter into a pan which covered with aluminum foil and greased with oil, add in Fatt Choy and mixes well. (pic 1-4)
2. Steam with medium heat for about 10 minutes until set and cooked. Dish out and cut into pieces after cooling down.(pic 5-7)
3. Coat tofu with some corn flour and deep fry in hot oil until golden brown; drain. (pic 8-9)
4. Wash Xiao Bai Chai and blanch in boiling water; then stir-fry with a little oil, chicken powder, salt, arrange surrounding tofu. (pic 10)
5. Arrange diced salted egg century egg on top of tofu, pour over the sauce and serve.