砂鍋釀豆腐 簡單做法(視頻)

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【新唐人北京時間2018年08月25日訊】將餡料裝入辣椒、茄子片、苦瓜、豆腐泡中,然後再油炸、用砂鍋燉。

配料:

2塊豆腐(對角切成半)

2個豆腐泡芙(切成兩半)

½苦瓜(切成厚1.5厘米)

1個茄子(切成3厘米切片,切成中間但不穿透)

4個紅辣椒(中間切開,去掉種子)

4個秋葵(中間切開,去掉種子)

2莖蔥(切碎)

油適量

填充:

240克新鮮的西班牙鯖魚

200克豬肉碎(至少30%脂肪)

10克乾蝦(油炸,切碎)

15g鹹魚(油炸,切碎)

⅛茶匙鹽(味道)

¼茶匙糖

¼茶匙辣椒

50毫升冰水

醬:

2湯匙油

250毫升水

4瓣大蒜(切碎)

2湯匙發酵黑豆

1½湯匙蠔油

1湯匙中國米酒

1茶匙醬油

¼茶匙辣椒

1湯匙玉米粉與2湯匙水(玉米澱粉溶液)混合

Claypot Yong Tau Foo

Ingredients:

2 block tau kwa (cut into half diagonally)

2 tofu puff (cut into halves)

½ bitter gourd (cut into thick 1.5cm rings)

1 brinjal (cut into 3cm slice, slit in the middle but not through)

4 red chillies ( slit in the middle, seeds removed)

4 ladies fingers (slit in the middle)

2 stalks spring onion (chopped)

Oil for deep frying

Filling:

240g fresh Spanish mackerel batang fillets

200g minced pork (at least 30% fat)

10g dried shrimp (fried, minced)

15g salted fish (fried, minced)

⅛ tsp salt (to taste)

¼ tsp sugar

¼ tsp pepper

50ml ice water

Sauce:

2 tbsp oil

250ml water

4 cloves garlic (minced)

2 tbsp fermented black beans

1½ tbsp oyster sauce

1 tbsp Chinese rice wine

1 tsp soya sauce

¼ tsp pepper

1 tbsp cornflour mixed with 2 tbsp water (cornstarch solution)

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(責任編輯:張信燕)

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