Sunday, 23 July 2017

红烧鱼滑豆腐 ~ " Hong Xiu " Homemade Fish Paste Bean Curd Puffs



                    食谱取自 : 再次遇见豆腐

红烧鱼滑豆腐

材料 :
1小匙  蒜茸
1大匙 绍兴酒
2大匙 食油
250ml 清水
适量粟粉水 ( 勾芡 )

材料 B :
20g 红萝卜 (切片 )
50g 粟米芯 ( 切段 )
6朵 香菇 ( 清水泡软 )
50g 甜豆 ( 切段 )

调味料 :
1/2大匙 蚝油
1大匙 酱油
1小匙 砂糖
1/2小匙 胡椒粉
1/2小匙 麻油

做法 :
1. 把材料B用沸水烫过( ,捞起 ,.沥水.

2. 锅里烧热食油,文火爆香蒜茸,加入鱼滑豆腐和材料B炒香浓。

3. 加入清水煮沸 , 焖煮稍微收汁. 最后用适量粟粉水勾芡,即可上桌.


Recipe source : Tempting Tofu

" Hong Xiu " Homemade Fish Paste Bean Curd Puffs

Ingredients A :
1tsp chopped garlic
1tbsp Shaoxing wine
2tbsp cooking oil
250ml water
some cornstarch solutions ( for sauce thickening )

Ingredients B :
20g carrot ( sliced )
50g baby corns ( sectioned )
6 dried Chinese mushrooms / Shiitake mushrooms ( soaked )
50g sugar snap peas ( sectioned )

Seasoning :
1/2tbsp oyster sauce
1tbsp light soy sauce
1tsp caster sugar
1/2tsp pepper
1/2tsp sesame oil

Method :
1. Blanch ingredients B in boiling water ,dish out and drain .

2. Heat cooking oil in a preheated wok to saute garlic over low heat , add in fish paste bean curd puffs and the blanched ingredients B , stir-fry briskly until fragrant . Mix in seasoning .

3. Add water and bring to boil , simmer until the sauce is almost absorbed . Thicken sauce with a little cornstarch solutions . Dish out , serve at once .