涼拌豆腐 Silky Bean Curd with Savoury Topping

22 Feb

涼拌豆腐

豆腐是我們常用的食材之一,不論身處何地,只要有中國人聚居之地,就有豆腐供應。

豆製品在素食中是一種含豐富蛋白質、鈣質、维生素等之營養食品,很受素食者喜愛。今次介绍的是一款用豆腐做的前菜,既簡單易做,又健康美味。

準備時間 : 10 minutes

烹飪時間 : 2 minutes

材料

滑豆腐 500 g

即食炸菜 (切碎) 2 湯匙

皮蛋  2 只

生晒蝦乾(浸軟切碎) 2 湯匙

蔥碎 2 湯匙

肉鬆 2 湯匙

紅椒仔適量

芫莤適量

油份 3 湯匙

紹興酒 1 茶匙

調味

砂糖 1 湯匙

老抽 2 湯匙

豉油 1 湯匙

麻油 1 湯匙

鎮江香醋 或 意大利香醋   1 湯匙

辣油適量

做法

  1. 盒裝豆腐開封,灑下約 1 茶匙鹽用以去除豆腐之水份,即可供食用。或可將豆腐於微波爐以高火加熱 2 分鐘 , 將豆腐瀝乾水份放於碟上切片或切小塊狀,放涼備用。
  2. 皮蛋切成小粒狀,炸菜剁碎備用。
  3. 蝦乾略浸片刻至軟身剁碎,灑入 1 茶匙紹酒,以適量油爆香,加入蔥花後離火。
  4. 將材料分次序放於豆腐面,最後加下滾熱之油及蝦乾、蔥碎於各材料上面。
  5. 將調味料混合,食用時淋放於碟邊及加入辣油,最後放下肉鬆、紅椒碎、芫茜,即可供食。

Preparation: 10 minutes

Cooking: 2 minutes

Ingredients:

500 g silky bean curd

2 tbsp. ready-to-eat szechuan hot pickled mustard tuber, finely chopped

2 century eggs (preserved duck egg), roughly diced

2 tbsp. dried shrimps, soak in water till soften, finely chopped

2 tbsp. spring onion, finely chopped

2 tbsp. pork floss

red chilies, finely chopped

coriander for decoration

3 tbsp. cooking oil

1 tsp shaoxing rice wine

Seasoning:

1 tbsp. sugar

2 tbsp. dark soya

1 tbsp. light soya

1 tbsp. sesame oil

1 tbsp. balsamic vinegar

Chili oil

Method:

1.      Empty a box of silky bean curd onto a plate. Add 1 tsp of salt to the bean curd and let it stand for 10 minutes to get rid of some of the water content. Alternatively place the bean curd in a microwave oven on high power for 2 minutes and drain the excess water.  In a serving dish, cut bean curd into slices or dices, then set aside.

2.      Sprinkle the shaoxing rice wine over the chopped dried shrimps.  In a saucepan, heat the cooking oil and stir fry the shrimps for a little while, add the spring onion and turn off the heat.

3.      Place the diced egg and pickled mustard tuber on the bean curd, then add the fried shrimps, spring onion and hot oil on top.

4.      Mix all the seasoning and spoon on the side of the serving dish around the bean curd, add a few dash of chili oil to taste, and finally add the pork floss on the top and decorate with coriander.

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One Response to “涼拌豆腐 Silky Bean Curd with Savoury Topping”

  1. vnvie February 24, 2014 at 11:28 AM #

    I love silky bean curd! This is such a healthy alternative and another good option besides having tofu as a dessert (豆腐花).

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