豆腐蒸水蛋 Tofu Egg Custard

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:

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.