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:
- 雞蛋打拌勻,即加入各雞蛋調味料拌勻,過篩備用。
- 咸蛋黃蒸熟,壓碎備用。火腿切碎,慢火炒至香脆。
- 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。
- 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。
- 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。
註: 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:
- Mix the eggs with the seasoning ,Strain the mixture into another bowl through a fine sieve then set aside.
- 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.
- 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.
- 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.
- Turn the heat to medium, steam for another 7-10 until the egg mixture is done.
- 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.
Looks really delicious, definitely will give it a try.
妳試o左未呀?