【三餸一湯】豆腐皮海苔卷

蘋果日報 2020/03/31 07:00

食譜蔬菜煎豆類30-60分鐘
    材料：
    豆腐皮 2塊
    壽司用海苔 2塊
    罐頭甘筍 適量
    芫荽 2束
    喼汁 適量
    生粉水 少許

    做法：
    1. 罐頭甘筍隔走水分，切成絲；芫荽切段，備用。
    2. 鋪一塊海苔在豆腐皮上，放上甘筍絲及芫荽，然後捲成卷狀，以少許生粉水封口。
    3. 燒熱鑊下油，把豆腐皮海苔卷煎至香脆，盛起切成四份。
    4. 上碟，配上喼汁即可食用前。

    Tofu Seaweed Roll

    Ingredients:
    Bean Curd Sheet 2 pcs
    Sushi Nori 2 brunch
    Canned Carrot some
    Coriander 2 pcs
    Worcestershire Sauce some
    Cornstarch with Water little

    Steps:
    1. Take the carrot out of can and thinly cut. Coriander cut into sections, set aside.
    2. Place sushi nori on top of bean curd sheet, and then place carrot and coriander on top. Fold the bottom over towards the top and seal with cornstarch water.
    3. Heat the oil, saute until both sides are golden in color and crispy, pull out and cut into four.
    4. Serve with worcestershire sauce before serving.
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    甘筍從罐頭中倒入篩子，隔開水分，並將甘筍切細條。
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    芫荽洗淨切段。
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    將一塊壽司紫菜平放在豆腐皮上。
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    再把甘筍條、芫荽段向橫順延排入紫菜。
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    將腐皮紫菜捲起至末端時，沾上生粉水封口定形。
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    腐皮卷煎至甘香脆口，每條切約四等份，可蘸上喼汁同吃。
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