豆腐蒸水蛋 Tofu Egg Custard

24 Dec

豆腐蒸水蛋

以前豆腐是中國人喜食的一種食品,但現今世界各地也將豆腐視為健康食品,製作出很多菜式。而豆腐這種材料在任何地方也能購買到,我今次為大家介紹的豆腐蒸水蛋,這食譜是一個很普通的家常菜,材料非常簡單,家裡雪櫃隨時都會有的,這菜式可說是老少佳宜也非常健康的,而製作這構圖祗是想這味菜式加添一點趣味性吧!

準備時間: 10 分鐘

烹飪時間: 7-10 分鐘

材料:   

雞蛋 3 只

滑豆腐 ( Silken Tofu,  non-GMO) 500g

金華火腿或 ( Prosciutto ) 適量

蔥花適量

咸蛋黃 2 只( 蒸 20 分鐘至熟 )

調味:

暖開水 150 ml

上湯 250ml

鹽 1/2 茶匙

味醂 ( mirin ) 2 茶匙

日式料理酒 ( cooking sake ) 1 茶匙

生粉 1/2 茶匙

胡椒粉少許

油 2 茶匙

做法:

  1. 雞蛋打拌勻,即加入各雞蛋調味料拌勻,過篩備用。
  2. 咸蛋黃蒸熟,壓碎備用。火腿切碎,慢火炒至香脆。
  3. 將豆腐洒上適量鹽去除水份,切件放於碟上,再慢慢加入蛋漿。
  4. 蒸鍋內燒水至滾,整碟放入加蓋,待水翻滾約1分鐘,開蓋放牙簽於鑊邊,加蓋轉中慢火,蒸 7-10 分鐘至蛋熟。
  5. 取出放上蒸熟及壓碎之咸蛋黃,另於豆腐面洒上 prosciutto 及蔥花即成。

:     鍋邊須加牙籤,蒸煮其間須開蓋3次,將蒸氣熱力減弱,可使雞蛋比較嫩滑。

Preparation: 10 minutes

Cooking: 7-10 minutes

Ingredients:   

3  eggs

500g   Silken Tofu (non-GMO)

1 Tbsp finely chopped,  Prosciutto

1 Tbsp  finely chopped, spring onion

2  salty egg  yolks, steam 15-20 minutes

seasoning:

150ml  warm water

250ml  chicken stock

1/2 tsp sea salt

2  tsp  mirin

1 tsp  cooking  sake

1/2 tsp potato starch

white  pepper

2 tsp  oil

Method:

  1. Mix the eggs with the seasoning ,Strain the mixture into another bowl through a fine sieve then set aside.
  2. Steam the salty egg yolk for 15-20 minutes, then crash it with a fork and set aside. deep fry the prosciutto to crisp then finely chopped and set aside.
  3. Sprinkle a pinch of sea salt on the tofu about 15 minutes to reduce the water. Cut tofu into pieces and arrange them on a serving plate(please see picture above) then pour in egg mixture slowly.
  4. In a steamer bring the water to a boil, Place the tofu and egg mixture on steaming rack and steam over high heat for 1 minutes, place a bamboo stick in-between the wok and the cover to reduce steam.
  5. Turn the heat to medium, steam for another 7-10 until the egg mixture is done. 
  6. Remove dish from steamer, Add crashed salty egg yolk then sprinkle with prosciutto and spring onion on top.

Note:     Place a bamboo stick In-between wok and cover is to reduce steam and the egg mixture will be much more smooth.

Advertisements

2 Responses to “豆腐蒸水蛋 Tofu Egg Custard”

  1. Yuen December 24, 2012 at 7:41 AM #

    Looks really delicious, definitely will give it a try.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: