【三餸一湯】粟米豆腐蚵仔羮 Corn, Tofu and Oyster Soup
蘋果日報 2020/09/14 07:00
食譜粵菜蔬菜貝類豆類煮15分鐘以下
粟米豆腐蚵仔羮
材料：
粟米蓉1盒
布包豆腐1件
蠔仔600克
薑2片
蒜頭1片
芫荽 2棵
生粉 少許
麻油 少許
胡椒粉 少許
步驟：
1. 豆腐切粒；芫荽以鹽水浸10分鐘、切碎；薑切絲；蒜頭切片。
2. 蠔仔洗淨，將生粉加入蠔仔，攪拌均勻後再次洗淨，以廚紙印乾水分。
3. 煲滾水，加入一半薑絲、紹興酒、蠔仔，煮30秒，取出，用廚紙印乾。
4. 燒熱鍋，加薑、蒜頭、粟米蓉、雞湯。
5. 加入豆腐，煮滾後加入生粉水。
6. 加入蠔仔、芫荽、鹽、胡椒粉、麻油。
Corn, Tofu and Oyster Soup
Ingredients:
Sweet corn cream style 1 box
Wrapped bean curd 1 pc
Oyster 600g
Ginger 2 slices
Garlic 1 slice
Cilantro 2 pcs
Cornstarch little
Sesame oil little
Pepper little
Steps:
1. Dice tofu. Soak cilantro into salt water 10 mins and cut into pieces. Shred ginger. Slice garlic.
2. Wash oyster, put cornstarch into oyster and mix well, then wash oyster again, wipe with kitchen paper.
3. Put a half of shred ginger, Shao xing wine and oyster into boiling water, cook 30 second, take out and wipe with kitchen paper.
4. Heat the pot, put in ginger and garlic, then put in sweet corn cream style and chicken soup.
5. Put in tofu, then put in cornstarch water after boil.
6. Put in oyster, cilantro, salt, pepper and sesame oil.
布包豆腐切粒。
蠔仔加入生粉撈勻洗淨，再用薑絲、紹興酒煮蠔仔。
鍋中加入薑、蒜頭、粟米蓉及雞湯煮滾。
加入豆腐，湯滾後用生粉水煮稠。
將蠔仔、芫荽倒入，下鹽、胡椒粉、麻油調味。
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