睇黑白大廚特別想煮豆腐🤣用鹹蛋黃+蝦+娃娃菜煮湯底，相信大家都想像到會有多鮮味🥹
記得豆腐要先用鹽水汆水，會沒那麼易爛和除去腥味🌟多餘的鹹蛋白可以用來醃肉整肉餅、或者加入滾湯🥰
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🧡鹹蛋黃大蝦豆腐煲📝食譜
烹調時間⏱15分鐘
🔸材料🔸(2人份)
大蝦 8-10隻
滑/硬豆腐 1盒
鹹蛋黃 3隻
娃娃菜 1棵切段
雞湯 300ml
水 200ml
生粉水 50ml水+2茶匙生粉
蔥花
🔹做法🔹
- 大鍋燒熱鹽水，加入豆腐粒小火煮3分鐘，熄火繼續浸水備用
- 鹹蛋黃抹上玫瑰露酒去腥，大火蒸10分鐘；用叉壓碎
- 大蝦沖水解凍，沿背部界一刀去腸；用廚房紙吸乾水份，灑上鹽、胡椒粉調味
- 下油開鍋，放入大蝦煎至兩邊焦香，盛起備用
- 同一個鍋加入油，放入鹹蛋黃碎，小火炒至起泡；倒入雞湯和水煮沸，放入娃娃菜，合蓋小火煮約8分鐘至軟淋，倒入生粉水
- 豆腐粒瀝乾水放入大鍋，中火煮至濃稠，灑上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
8-10 prawns
1 box of soft/hard tofu
3 salted egg yolks
1 head of baby bok choy, cut into sections
300ml chicken broth
200ml water
50ml starch water (50ml water + 2 tsp starch)
Chopped scallions
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- In a large pot, heat salted water and cook tofu cubes on low for 3 mins.
- Brush salted egg yolks with rose wine, steam for 10 mins, then mash.
- Rinse and thaw shrimp, remove intestines, dry, and season.
- Fry shrimp in oil until golden, then set aside.
- In the same pan, cook mashed egg yolks in oil until bubbling. Add chicken broth, bring to a boil, add bok choy. Cover and simmer for 5 mins
- Add starch water and drained tofu, cook until thickened, and finish with chopped scallions.
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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
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