【鲜虾酿豆腐】

【鲜虾酿豆腐】
by 毛毛妈

玉子豆腐配上嫩滑的虾茸,味美而且热量又低。

 【鲜虾酿豆腐】

用料:
1:大号的冰冻白虾10个,玉子豆腐1袋(245克);
2:葱花2茶匙,姜末1/4茶匙,盐1/3茶匙,生粉1茶匙,白胡椒粉1/8茶匙,香油1/2茶匙,水2茶匙;
3:枸杞子5粒,葱花1/2茶匙;
4:万字牌生抽酱油1.5茶匙,头抽酱油1.5茶匙,蚝油1.5茶匙,鱼露1.5茶匙,水2.5大匙,糖1/3茶匙,白胡椒粉1/8茶匙;
5:香油1/2茶匙。

注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。

做法:
1、冰冻白虾放冷水中泡软,剥去皮后洗净切丁(图1),然后斩成茸(图2)。虾茸和所有2料放入盆中(图3),用一双筷子顺一个方向搅拌至少100下,至馅上劲(图4)。

2、玉子豆腐用凉水冲洗后,切成9片,每片大约1厘米厚。用小勺轻轻将中间挖去稍许(图5),酿入大约2茶匙的虾茸(图6),再用半个枸杞子和几粒葱花装饰。挖出来的豆腐不要丢掉,与剩余的虾茸放到另外一个盘子上。

 【鲜虾酿豆腐】

3、大蒸锅里加3杯水,大火将水煮滚。将酿好的虾茸豆腐放入蒸笼里(图7),大火蒸4分钟取出。碎豆腐也配上剩余的虾茸蒸好。

4、不粘锅放入所有4料(图8),大火煮滚后离火,放入1/2茶匙香油拌匀,将汁倒在蒸好的虾茸酿豆腐上,就可上桌了。

鲜虾酿豆腐F2 【鲜虾酿豆腐】

pf button big 【鲜虾酿豆腐】

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