琵琶豆腐Tofu Petty

【材料】
日本蛋豆腐2包、鸡梅肉100克、芝士茸1汤匙、蛋清1⁄2粒、葱花1汤匙、芹菜茸1汤匙、红萝卜茸1汤匙

【调味料】
鱼露1汤匙、鸡精粉1茶匙

【做法】
1.取搅拌器把鸡肉和豆腐搅成泥，加入葱花，芹菜茸，红萝卜茸和芝士茸倒入豆腐泥里搅拌均匀取出备用。（图1）
2.再把鸡蛋清倒入豆腐泥里，下调味料调拌均匀。（图2）
3.取瓷器汤匙涂油，然后盛满豆腐泥，大火蒸10分钟定型 ，挖出备用。（图3）
4.大火把豆腐炸至金黄色，捞起沥干油盛盘，配美奶滋酱吃。（图 4）

【Ingredients】
2 pkts of Japnaese egg tofu, 100g chicken fillet, 1 tbsp grated cheese, 1⁄2 egg white, 1 tbsp each of chopped spring onion, Chinese celery and carrot

【Seasonings】
1 tbsp fish sauce, 1 tsp chicken powder

【Method】
1.Blend chicken fillet and tofu into puree, then mixes in grated cheese, chopped spring onion, Chinese celery and carrot. (pic 1)
2.Add in egg white and seasoning. (pic 2)
3.Grease ceramic spoon as mould, fill in tofu mixture, steam the tofu petties in high heat for 10 minutes, remove from spoon. (pic 3)
4.Deep fry the tofu patties until golden brown, drain. Serve with mayonnaise. (pic 4)