【三餸一湯】脆瓜肉碎蒸豆腐
蘋果日報 2020/05/18 07:00
食譜蔬菜豬肉蒸豆類30-60分鐘
- 豆腐切六份厚件。
- 豆腐排列在碟上，每件都撒上生粉。
- 台灣脆瓜條切粒。
- 將醃料、薑粒、葱花及脆瓜粒與免治豬肉拌勻。
- 豬肉糰逐個放上豆腐。
- 隔水蒸熟後，倒去多餘水分，便可灑上葱花。
脆瓜肉碎蒸豆腐
材料：
滑豆腐 1盒
豬絞肉 100克
台灣脆瓜 適量
葱 2根
薑 1片
絞肉醃料：
生抽 1湯匙
麻油 1茶匙
米酒 1茶匙
脆瓜汁 1湯匙
生粉 2茶匙
做法：
1. 豆腐切成六件，鋪在碟上，撒上生粉，備用。
2. 葱切成葱花；薑切粒；脆瓜切粒，汁留起備用。
3. 豬絞肉加入薑粒、葱花、脆瓜粒、脆瓜汁、生抽、麻油、米酒、生粉，順時針方向攪拌至起膠。
4. 取出適量絞肉，拍打成團狀，放在豆腐表面上。
5. 大火隔水蒸15至20分鐘至熟，把多餘水分倒掉，飾上葱花即可。
Steamed Tofu with Ground meat and Pickled Cucumber
Ingredients:
Soft Tofu 1 box
Ground Pork 100g
Taiwan style Pickled Cucumber some
Scallion 2 bunches
Ginger 1 slice
Ground meat marinade:
Soy sauce 1 tbsp
Sesame oil 1 tsp
Rice wine 1 tsp
Pickled Cucumber juice 1 tbsp
Cornstarch 2 tsp
Methods:
1. Tofu divided into six pieces, spread on a dish, and sprinkle with cornstarch and set aside.
2. Slice scallion; mince ginger; dice the pickled cucumber, reserve pickled cucumber juice for later use.
3. Marinate ground pork with minced ginger, scallion, pickled cucumber, pickled cucumber juice, soy sauce, sesame oil, rice wine, cornstarch and stir in a clockwise direction until sticky.
4. Knead the ground meat mixture into a small piece by hand, place on top of the tofu.
5. Steam for high heat for 15 to 20minutes until it is cooked. Pour out excess water and garnish with scallion. Done.
材料：
滑豆腐 1盒
豬絞肉 100克
台灣脆瓜 適量
葱 2根
薑 1片
絞肉醃料：
生抽 1湯匙
麻油 1茶匙
米酒 1茶匙
脆瓜汁 1湯匙
生粉 2茶匙
做法：
1. 豆腐切成六件，鋪在碟上，撒上生粉，備用。
2. 葱切成葱花；薑切粒；脆瓜切粒，汁留起備用。
3. 豬絞肉加入薑粒、葱花、脆瓜粒、脆瓜汁、生抽、麻油、米酒、生粉，順時針方向攪拌至起膠。
4. 取出適量絞肉，拍打成團狀，放在豆腐表面上。
5. 大火隔水蒸15至20分鐘至熟，把多餘水分倒掉，飾上葱花即可。
Steamed Tofu with Ground meat and Pickled Cucumber
Ingredients:
Soft Tofu 1 box
Ground Pork 100g
Taiwan style Pickled Cucumber some
Scallion 2 bunches
Ginger 1 slice
Ground meat marinade:
Soy sauce 1 tbsp
Sesame oil 1 tsp
Rice wine 1 tsp
Pickled Cucumber juice 1 tbsp
Cornstarch 2 tsp
Methods:
1. Tofu divided into six pieces, spread on a dish, and sprinkle with cornstarch and set aside.
2. Slice scallion; mince ginger; dice the pickled cucumber, reserve pickled cucumber juice for later use.
3. Marinate ground pork with minced ginger, scallion, pickled cucumber, pickled cucumber juice, soy sauce, sesame oil, rice wine, cornstarch and stir in a clockwise direction until sticky.
4. Knead the ground meat mixture into a small piece by hand, place on top of the tofu.
5. Steam for high heat for 15 to 20minutes until it is cooked. Pour out excess water and garnish with scallion. Done.