招牌豆腐 Signature Tofu
Ingredients 食材 （10-12pieces 块）
- 蛋豆腐/日本豆腐 Egg Tofu/Japanese Tofu - 3条tubes
- 红萝卜 Carrot - 半条half (剁碎, chopped)
- 青葱 Spring Onion - 3把stalks (剁碎, chopped)
- 鸡蛋 Egg - 1
- 盐 Salt - 1/2 teaspoon
- 酱油Soy sauce - 1/2 teaspoon
- 胡椒粉Pepper - 适量 appropriate amount
- 玉米粉 Corn flour - 2汤匙tbsp
- 25小虾Shrimp = 虾胶Shrimp Paste - 150g
- 玉米粉 Corn flour - 适量 appropriate amount
- Peel and devein the prawns. Rinse throughly and wipe dry with kitchen cloth. Chop the shrimps into chunks and mash it into prawn paste and set aside. 虾去壳去肠洗干净，然后吸干水分。把吸干水分的虾剁烂，然后用刀背打拍至起胶备用。
- Chop the carrot and spring, then set aside. 把红萝卜和青葱剁碎，备用
- Place the egg tofu/japanese tofu in a large bowl. Then, mash the egg tofu/japanese tofu with a fork until fine. 将蛋豆腐/日本豆腐在容器里压烂成泥。
- Add in prawn paste, chopped carrot and spring onion. Followed by egg and corn flour then mix well. 加入准备好的虾胶，剁碎的红萝卜和青葱。还有鸡蛋和玉米粉然后搅均。
- Season with a pinch of black pepper, salt, and soy sauce to taste. 加入盐，胡椒粉和酱油调味。
- Prepare a square pan and grease with oil. Pour the mixture into the pan and steam over boiling water for 15minutes. 准备一个方形蒸盘, 抹油。倒入搅拌好的豆腐泥，放入水已滚的蒸锅蒸15分钟。
- After 15 minutes, remove it from the steamer and let the steamed tofu cool completely. 15分钟后，从蒸锅取出让它冷却。
- Once it’s fully cool, remove from the pan and cut into desired size then coat the tofu with cornstarch. 完成冷却后，把豆腐取出切块然后把豆腐块粘上玉米粉。
- In a pan, heat up the oil. When it bubbles, add in the coated tofu to fry until golden brown。热油锅，然后把沾上玉米粉的豆腐放进热油锅里炸至金黄色
- Transfer the signature tofu to plate lined with kitchen towel to absorb the excess oil. 捞起沥看油分。
- Crispy signature tofu is ready to serve. 一道美味好吃的招牌豆腐就好了。
如果你喜欢这道食谱，可以分享出去或者留言给我知道。
If you like this recipe can leave me a comment or share it with your friend.
0 comments