近期最滿意的食譜😎其實上年2022年3月都post過類似食譜 – 櫻花蝦煎釀豆腐煲💖不過有日認真研究客家菜,想起之前煮的版本,豆腐沒有餐廳的那麼軟滑!而且正宗客家釀豆腐是沒有櫻花蝦,會加乾蔥、冬菇同鹹魚😛
之前用硬豆腐好易煎,特地用超市買的煎炸豆腐以為會更滑!怎料極易爛🌚倒出來已經爛了一角,掂一下都崩😂都有試過用布包豆腐,好味但形狀和質感都跟客家的不同!找了好久,最後決定在story 問,好多謝大家分享終於買到🥹成品完全是餐廳食的質感,夠挺身好易煎,但內部又好軟滑🥹不想特地買鹹魚,用了魚露代替味道都好好🥰
煎香了的豆腐外脆內軟,放入醬汁炆煮入味so yummy❤️🔥Btw其實用硬豆腐布包豆腐都好好味🌟🌟是我自己堅持,想試整正宗客家豆腐😝
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🫶🏻客家煎釀豆腐煲📝食譜
烹調時間⏱1小時
🔸材料🔸
客家豆腐/硬豆腐/布包豆腐 2-3塊
免治豬肉 200g
薑 3片
蒜頭 3瓣切片
乾蔥 3粒切半
蔥 1棵切段
甘荀/秀珍菇 (可省略)
🔸豬肉醃料🔸
乾蔥 2粒切碎
鮮冬菇 2粒切碎
生抽 1茶匙
魚露、麻油 各半茶匙
紹興花雕酒 1茶匙
胡椒粉
🔸調味料🔸
紹興花雕酒 1茶匙
冰糖/砂糖 1茶匙
生粉水 150ml水+2茶匙生粉
生抽 2茶匙
老抽 1茶匙
蠔油 2湯匙

🔹做法🔹
- ▪️預備材料▪️免治豬肉混入乾蔥和冬菇粒,醃30分鐘;豆腐浸淡鹽水1小時,沖水切件印乾水份
- ▪️釀豆腐▪️豆腐中央刮洞,拍上生粉,釀入免治豬肉壓實
- ▪️煎豆腐▪️下油開鍋,用中火先煎肉餡部份定型,翻面煎至焦香金黃,盛起備用
- 大鍋爆香薑片、蒜片、蔥段和乾蔥,下剩餘的免治豬肉炒香,加入冰糖,濽入紹興花雕酒,放入冬菇、秀珍菇和甘荀,倒入其餘調味料
- 鋪上豆腐,煮沸後合蓋小火煮10分鐘,中火煮2-3分鐘至湯汁濃稠,灑上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Tofu 2-3 px
Minced pork 200g
Ginger 3 slices
Garlic 3 cloves, sliced
Shallot 3 pieces, halved
Spring onion 1 px
Carrot/shiitake mushroom (optional)


𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Shallot 2 px, chopped
Fresh mushroom 2 px, chopped
Soy sauce 1 tsp
Fish sauce, sesame oil 1/2 tsp each
Shaoxing wine 1 tsp
Ground pepper
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Shaoxing wine 1 tsp
Rock sugar 1 tsp
Potato starch water (150ml water + 2 tsp potato starch )
Soy sauce 2 tsp
Dark soy sauce 1 tsp
Oyster sauce 2 sp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Prep: Marinate pork with shallot and mushroom. Soak and cut tofu.
- Stuff: Make hole in tofu, dust with cornstarch, stuff with pork.
- Fry: Pan-fry the tofu until golden brown.
- Saute: Fry the ginger, garlic, shallot and pork, add sugar, wine, mushrooms, and carrot. Add seasonings.
- Simmer: Add tofu, cover and simmer for 10 mins on low heat, then simmer for 2-3 mins on medium heat until sauce thickens. Top with spring onion.
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