【三餸一湯】皮蛋凍豆腐
蘋果日報 2019/10/23 07:00
食譜蔬菜豆類港式涼拌15-30分鐘
- 皮蛋開邊切細粒。
- 芫荽切碎。
- 將芫荽放在皮蛋豆腐上。
- 灑上白芝麻。
- 撒上適量一味粉。
材料：
盒裝嫩豆腐1盒
皮蛋1隻
芫荽2棵
日式濃縮冷麵汁約1湯匙
麻油1茶匙
炒香白芝麻少許
調味：一味粉少許
做法：
1. 皮蛋切細粒。
2. 將皮蛋粒鋪在豆腐上。
3. 芫荽切碎。
4. 淋上濃縮冷麵汁及麻油。
5. 放上芫荽和灑上白芝麻。 (TIPS: 可隨個人喜好加入豬肉鬆，芫荽相對可少放一點。)
6. 撒上一味粉，即成。 (TIPS: 如不吃辣，可不用加。)
1 Box Soft Tofu
1 Preserved Egg
2 Stalks Coriander
1 tbsp Japanese Style Concentrated Cold Noodle Sauce
1 tsp Sesame Oil
Some Stir-fried White Sesame
Some Japanese Chili Powder
1. Dice preserved egg.
2. Lay the diced preserved egg over the tofu.
3. Chop coriander.
4. Pour concentrated cold noodle sauce and sesame oil.
5. Put coriander over the tofu and sprinkle with white sesame. (TIPS: Can add in pork floss if you like, and reduce amount of coriander according to own preferences.)
6. Sprinkle with Japanese chili powder. Done. (TIPS: If spicy is not preferred, you can skip this step.)
盒裝嫩豆腐1盒
皮蛋1隻
芫荽2棵
日式濃縮冷麵汁約1湯匙
麻油1茶匙
炒香白芝麻少許
調味：一味粉少許
做法：
1. 皮蛋切細粒。
2. 將皮蛋粒鋪在豆腐上。
3. 芫荽切碎。
4. 淋上濃縮冷麵汁及麻油。
5. 放上芫荽和灑上白芝麻。 (TIPS: 可隨個人喜好加入豬肉鬆，芫荽相對可少放一點。)
6. 撒上一味粉，即成。 (TIPS: 如不吃辣，可不用加。)
1 Box Soft Tofu
1 Preserved Egg
2 Stalks Coriander
1 tbsp Japanese Style Concentrated Cold Noodle Sauce
1 tsp Sesame Oil
Some Stir-fried White Sesame
Some Japanese Chili Powder
1. Dice preserved egg.
2. Lay the diced preserved egg over the tofu.
3. Chop coriander.
4. Pour concentrated cold noodle sauce and sesame oil.
5. Put coriander over the tofu and sprinkle with white sesame. (TIPS: Can add in pork floss if you like, and reduce amount of coriander according to own preferences.)
6. Sprinkle with Japanese chili powder. Done. (TIPS: If spicy is not preferred, you can skip this step.)