三餸一湯｜豆腐蒸蝦滑 Steamed tofu with minced shrimp
蘋果日報 2020/12/25 07:00
食譜粵菜蝦豆類雞蛋蔬菜蒸15-30分鐘
豆腐蒸蝦滑
材料：
蝦滑120克
蛋1隻
西蘭花半棵
軟豆腐80克
鮮冬菇1隻
葱2條
調味：
胡椒粉少許
鹽少許
糖少許
粟粉1茶匙
麻油少許
做法：
1. 冬菇切碎，西蘭花分兩段，梗切碎，西蘭花分小朵。
2. 豆腐壓碎，加入蝦滑拌勻，加胡椒粉、鹽、糖、粟粉和麻油。加入蛋液、西蘭花梗和冬菇碎拌勻。
3. 碟上抹麻油，鋪上豆腐混合物，修整成蛋糕型，隔水蒸10分鐘。
4. 滾水加鹽和糖，西蘭花汆水。
5. 取出蒸豆腐，用西蘭花圍邊，撒上葱花。
Steamed tofu with minced shrimp
Ingredients:
Minced shrimp 120g
Egg 1 pc
Broccoli ½ pc
Soft tofu 80g
Shiitake mushroom 1 pc
Green onion 2 pcs
Seasoning:
Pepper Little
Salt Little
Sugar Little
Cornstarch 1 teaspoon
Sesame oil Little
Steps:
1. Shred shiitake mushroom. Separate broccoli in half, shred broccoli stem and separate broccoli in small pieces.
2. Crush tofu, stir well with minced shrimp. Season the mixture with pepper, salt, sugar, cornstarch and sesame oil. Stir well with egg. Mix with broccoli stem and shiitake mushroom.
3. Spread sesame oil on plate. Put on tofu mixture and shape it as a cake, steam for 10 minutes.
4. Put salt and sugar in boiling water. Blanch broccoli.
5. Take out steamed tofu and decorate with broccoli. Garnish with green onion.
把西蘭花菜梗切碎，花則切成小朵。
壓爛豆腐成蓉，加入蝦滑拌勻。
蝦滑豆腐加入調味料和蛋液。
蒸碟先抹上麻油，鋪上蝦滑豆腐餡。
修整成薄餅型，隔水蒸10分鐘。
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