【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。
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。
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。
Thanks for sharing excellent informations. Your web-site is so cool. I am impressed by the details that you’ve on this blog. It reveals how nicely you understand this subject. Bookmarked this web page, will come back for extra articles. You, my friend, ROCK! I found just the info I already searched all over the place and just could not come across. What an ideal website.
Great beat ! I would like to apprentice while you amend your website, how could i subscribe for a blog website? The account helped me a acceptable deal. I had been a little bit acquainted of this your broadcast provided bright clear idea
What i do not understood is if truth be told how you’re now not really much more well-favored than you might be now. You are very intelligent. You already know therefore considerably in terms of this matter, produced me for my part believe it from so many numerous angles. Its like men and women don’t seem to be involved unless it’s one thing to accomplish with Girl gaga! Your individual stuffs outstanding. At all times deal with it up!
Its like you read my mind! You seem to know so much approximately this, like you wrote the ebook in it or something. I believe that you just can do with some to drive the message house a little bit, but other than that, this is great blog. A great read. I will definitely be back.