三餸一湯｜椒鹽蠔仔豆腐 Deep fried oysters and tofu with pepper salt

蘋果日報 2021/06/18 07:00

食譜潮州菜家常菜貝類豆類雞蛋炸15分鐘以下
    椒鹽蠔仔豆腐
    材料：
    蠔仔150克
    板豆腐200克
    天婦羅粉100克
    蛋1隻
    椒鹽少許
    鹽少許
    粟粉2湯匙
    做法：
    1. 蠔仔加粟粉拌勻。水滾收細火，加入蠔仔，汆水半分鐘，撈起。
    2. 打蛋。豆腐抹乾水，切大塊，撒鹽，沾上蛋液。蠔仔沾上蛋液。豆腐和蠔仔撒上天婦羅粉拌勻。
    3. 蠔仔和豆腐分別放入熱油炸至金黃，撈起。開大火把油再燒滾，將蠔仔和豆腐回鑊再大火炸10秒。上碟，撒椒鹽。
    Deep fried oysters and tofu with pepper salt
    Ingredients:
    Oyster 150g
    Hard tofu 200g
    Tempura batter mix 100g
    Egg 1pc
    Pepper salt Little
    Salt Little
    Cornstarch 2 Tablespoons
    Steps:
    1. Mix oyster with cornstarch. Boil water then turn to low heat, put in oyster and blanch oyster for 30 seconds.
    2. Beat the egg. Wipe dry tofu and cut in chunks. Put salt on tofu. Mix tofu and oyster with egg separately. Put tempura mix with tofu and oyster.
    3. Deep fry oyster and tofu until turn golden. Turn to high heat to boil the oil. Deep fry oyster and tofu in high heat for 10 seconds. Put on pepper salt.
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    水滾收細火，加入蠔仔汆水半分鐘後撈起。
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    豆腐抹乾水，切方粒。
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    蠔仔沾上蛋液及天婦羅粉。
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    豆腐放入熱油炸至金黃香脆。
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    蠔仔炸熟，可與豆腐一同上碟，撒入椒鹽便成。
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