香脆琵琶豆腐 Crispy Stuffed Tofu

【材料】
玉子豆腐2条、鱼胶200克、青葱花20克、皮蛋1粒、咸蛋黄1粒、生粉2汤匙、芫茜茸适量
【调味料】
鸡精粉半1⁄2匙、大地鱼粉1⁄2茶匙
【做法】
1. 玉子豆腐用搅拌机搅成茸备用。（图1）
2. 皮蛋和咸蛋切粒备用。
3. 将所有材料，调味料和豆腐茸混合，酿入汤匙，放入蒸炉蒸3～5分钟。（图2-3）
4. 将蒸熟的豆腐从汤匙取出，沾少许生粉炸至皮脆金黄色即完成。（图4）

【Ingredients】
2 Japanese egg tofu, 200g fish paste, 20g chopped spring onion, 1 century egg, 1 salted egg yolk, 2 tbsp corn flour, some chopped coriander
【Seasoning】
1⁄2 tsp chicken powder, 1⁄2 tsp sole fish powder
【Method】
1. Blend tofu in blender until fine.(pic 1)
2. Dice century egg and salted egg yolk.
3. Mixes all ingredients with seasoning and tofu; and then stuff into spoon and steam for 3-5 minutes.(pic 2-3)
4. Remove steam tofu from spoon and coat with corn flour; deep fry until golden brown, done. (pic 4)