附煎豆腐tips🫡跟足做法冇咁易煎爛！今次學餐廳加咗竹笙同蝦籽！竹笙同豆腐索唒汁超好味🥹父親節煮啱哂💕
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❤️🔥蝦籽竹笙紅燒豆腐📝食譜
製作時間⏱30分鐘
🔸材料🔸
布包豆腐 4塊切成4份
竹笙 3條浸軟切段
蝦籽 1湯匙
薑 3片
蒜頭 4瓣
蔥 1棵切段
生粉水 50ml水+1湯匙生粉
🔸調味料🔸
蠔油 約3湯匙
生抽 1湯匙
老抽 1湯匙
砂糖 半茶匙
水 300ml
1湯匙生粉
🔹做法🔹
- 布包豆腐浸淡鹽水30分鐘，切件印乾水份
- 下油開鍋，中火煎豆腐至每邊焦香金黃，盛起備用
- 大鍋炒香薑片、蒜頭和蔥白，加入豆腐和竹笙；倒入調味料，煮沸後合蓋小火煮10分鐘
- 中火煮至醬汁濃稠，灑上蔥花和蝦籽即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Tofu: 4 pieces, cut into quarters
Bamboo Fungus: 3 strips, soaked soft then cut into sections
Shrimp Roe: 1 tbsp
Ginger: 3 slices
Garlic: 4 cloves
Scallion: 1 stalk, cut into segments
Cornstarch Slurry: 50ml water mixed with 1 tbsp cornstarch
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Oyster Sauce: approx. 3 tbsp
Light Soy Sauce: 1 tbsp
Dark Soy Sauce: 1 tbsp
Sugar: ½ tsp
Water: 300ml
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak tofu in light salt water for 30 mins, slice and pat dry.
- Pan-fry tofu in oil over medium heat till golden brown all over, set aside.
- Fry ginger, garlic and scallion whites in a pot. Add tofu, bamboo fungus and seasonings. Boil, cover and simmer on low heat for 10 mins.
- Mix in cornstarch slurry to thicken sauce. Top with scallion greens and shrimp roe to finish.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_中式小菜
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