.: 簡介 Info :.魚滑加豆腐, 大家一定諗, 味道實好寡, 唔吸引呢, 不過如果大家試完我哩個食譜, 你一定會改觀
豆腐最大問題係多水, 如果就咁加入魚滑, 就會令所有材料無法混合, 仲會一路煮一路咁出水, 非常之唔掂呀 所以, 今日大家要學識點樣同豆腐搾水, 方法真係好簡單, 就好似你平時洗面, 扭乾條毛巾一樣咁做, 只係扭之前包著舊豆腐, 你夠力的話就搾多啲水, 咁就更香口, 唔係就最好扭多幾次啦, 確保豆腐無晒水就very good 然後就咁撈埋煎香就已經食得, 大家嫌麻煩個汁可以唔煮, 就咁沾茄汁食都可以, 仲快仲簡單 食完一次, 我包你會喜歡, 清新但香口惹味, 夏天吃我覺得最啱, 呵呵 .: 材料 Ingredients :. http://tonykarenkitchen.com/Group A1- 中硬豆腐400克 (Medium firm tofu, 400g) 2- 青蔥2湯匙 (Diced green onion, 2 tbsp) 3- 蟹柳400克, 切絲 (Imitated crab meat, shredded, 400g) 4- 中洋蔥1/2個去衣, 切粒 (1/2 Medium onion, peeled, diced) 5- 臘腸1條, 切粒, 非必要 (1 slice of chinese preserved sausage, diced, optional) 6- 蛋1隻 (1 Large egg) 7 (鯪)魚滑350克 (Fish paste, 350g) Group B 8- 皇子菇300克, 去蒂, 切件 (King oyster mushroom, stemmed off, cut into piece, 300g) 9- 蒜蓉1湯匙 (1 tbsp of minced garlic) 10- 中型蕃茄2個, 切件 (2 Medium tomatos, cut into pieces) .: 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) Group B 1- 鹽1/3茶匙(1/3 tsp of salt) 2- 熱水1/2杯約100毫升 (100ml of hot water) 3- 片糖 1/2片, 約10克 (10g of slab sugar or 3 tbsp of raw brown sugar) .: 做法 Steps :. http://tonykarenkitchen.com/
.: 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, 可以用碎肉代替, 但不要再加臘腸, 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 http://tonykarenkitchen.com/
1- Twist both side of the towel with inverse direction like wrapping a candy. Tight 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 minced meat. 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. Copyright © 通之廚房. All rights reserved. http://tonykarenkitchen.com/
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