星期四, 6月 21, 2012

[自創食譜]香煎琵琶豆腐 (Pan-fried tofu and fish mixtures)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 30 minutes | Serve 份量: 4 people |
Calories 熱量: 290 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

魚滑加豆腐, 上次個食譜, 唔知大家有無試, 真係好鬼香口惹味, 無理由你會唔啱, 呵呵

今次再來多一次, 用作琵琶豆腐, 不過放心, 我唔會叫大家大熱天時去炸野咁衰既, 今次只係煎, 唔係炸, 但一樣咁香口惹味喎

好多時, 啲食譜會叫你用新鮮蝦切粒, 我試過, 唔夠香口啊, 所以我改用蝦米, 當然你唔無或唔喜歡, 可以改用蝦粒, 一樣得呀
鮑汁呢, 做琵琶豆腐汁比齋用蠔油好味, 不過你無又或者唔喜歡的話, 可以將鮑汁改成雞湯, 都一樣掂
 
唔好成日以為炸先好味, 唔炸都一樣可以超香口, 唔信? 你試整一次, 包你食到勁開心啊, 呵呵
 

.: 材料 Ingredients :. http://tonykarenkitchen.com/

Group A
1- 中硬度豆腐400克 (Medium firm tofu, 400g)
2- 青蔥2湯匙 (Diced green onion, 2 tbsp)
3- 乾瑤柱6粒, 浸軟, 撕成幼絲 (6 Dried scallops, soaked, shredded)
4- 冬菇約5隻, 浸軟去蒂, 切粒 (5 mushroom, soaked, stemmed off, diced)
5- 臘腸1條, 切粒 (1 slice of chinese preserved sausage, diced)
6- (鯪)魚滑350克 (Fish paste, 350g)
7- 蝦米1/4杯左右, 浸軟, 切粒 (1/4 cup of dried shrimps, soaked, diced)
Group B
8- 蠔油1湯匙 (Oyster sauce, 1 tbsp)
9- 鮑魚汁2湯匙 (Abalone sauce, 2 tbsp)
10- 熱水1/3杯 (Hot water, 1/3 cup)
11- 生粉1湯匙 (Corn starch, 1tbsp)
12- 凍水2湯匙 (Cold water, 2 tbsp)
13- 糖1/2茶匙 (White Sugar, 1/2 tsp)

.: 醃料 Seasoning :. http://tonykarenkitchen.com/

1- 鹽1茶匙 (1 tsp salt)
2- 白胡椒粉1茶匙 (1 tsp of white pepper)
3- 雞粉1/2茶匙 (1/2 tsp of chicken powder)
4- 粟粉1湯匙 (1 tbsp of corn starch)

.: 做法 Steps :. http://tonykarenkitchen.com/


1- 
豆腐用乾淨的布或毛巾包實, 然後毛巾左右不斷扭轉收緊, 直至將豆腐榨乾水份
 
Wrap the tofu with a CLEAN towel firmly.  Twist both side of the towel to remove all the water from the tofu. 


2- 榨乾豆腐碎和Group A 材料和醃料撈勻, 分成12-14份(或更多)備用
 
Mixed the dried tofu flake with Group A ingredients and seasoning.  Mix it well and divide it 12-14 small pieces (or even more) evenly.
 

3-  易潔鑊洗淨抹乾, 再用中火落1湯匙油起鑊, 將所有豆腐件煎至四面金黃(約6-8分鐘), 上碟備用

Clean and dry well the pan.  Heat it again with 1 tbsp of oil over medium heat.  Pan-fry all the tofu mixtures until all sides are golden (about 6-8 minutes).  Dish it up and put it aside
.

 

4- 易潔鑊洗淨抹乾, 再用中大火起鑊, 加入Group B 材料的熱水先煮滾, 再將其餘Group B 材料攪勻至無粒, 加入熱水中煮成汁, 淋上豆腐上即可

Clean and dry well the pan.  Heat it again over medium high heat.  Add in the hot water and bring it to boil.  Mix all the rest of the Group B ingredients until smooth.  Add in to the pan.  Stir it until it is thickened.  Top it on the tofu mixture and serve it in hot. 

.: 小貼士 Tips :.http://tonykarenkitchen.com/

1- 搾豆腐時就將包糖果一樣, 將左右兩端以相反方向不段扭轉收緊, 慢慢就可以搾出很多的水, 越乾就越好 
2- 用易潔鑊去煎, 所用的油份比較少, 會比較健康
3- 買不到魚滑, 可以用蝦膠去代替, 如果不想加臘腸, 可以加入煙火腿, 煙三文, 煎香的煙肉粒去代替也可以的
4- 汁料如果太熱, 可以逐少加入熱水開稀
http://tonykarenkitchen.com/
1- Twist both side of the towel with inverse direction like wrapping a candy.  Tighten it as much as you can to release the water from the tofu.
2- Use non-sticky pan to pan fry the tofu mixture to avoid using too much oil.
3- You can replace the fish paste with Shrimps paste.  If you do, you won't need to preserved sausage.  You can also replace the sausage with smoked hams, smoked salmon or pan-fried bacon.
4- Add some hot water to sauce mixture if it is too thick. 

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/

 
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希望大家多多支持, 買本來看看

2 則留言 :

  1. 通少你好:
    好中意睇你啲食譜,想問下煎豆腐點樣先會金黃色同硬身呢?

    回覆刪除
    回覆
    1. 最好先抹乾, 再沾上少許粟粉或麵粉, 用中火煎至就會金黃
      要硬身就最好買啲硬身豆腐, 唔好買啲滑豆腐個啲, 因為越滑越多水, 煎就會出水, 唔會硬, 亦難金黃

      刪除

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