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素沙茶腰花蒸豆腐泥
Steamed BBQ Sauce Veggie Half Kidney with Tofu

35_素沙茶腰花蒸豆腐泥_rev
材料:
好素素沙茶腰花(切粒)- 75克
布包豆腐(壓成蓉)- 2件
唐芹(切粒)- 10克
鮮香菇(切條)- 6隻
薑(切茸)- 5克
榨菜木耳(切碎)- 50克
雞蛋 – 2隻
 
調味:
生抽 – 2茶匙
麻油 – 少許
白胡椒粉- 少許
生粉 – 少許
Ingredients:
Soo Good BBQ Sauce Veggie Half Kidney (diced) – 75g
Tofu (mashed) – 2 pcs
Chinese celery (diced) – 10g
Fresh mushroom (shredded) – 6 pieces
Ginger (minced) – 5g
Sliced Mustard Tuber with Black Fungus (diced) – 50g
Egg – 2
 
Seasoning:
Soy sauce – 2 tsp
Sesame oil
Ground white pepper
Cornstarch
做法:
  1. 爆香薑茸、鮮香菇和沙茶腰花,加入榨菜木耳炒香,盛起備用。
  2. 將1)倒入豆腐蓉,加入白胡椒粉、生粉、雞蛋,攪勻,裝入碟中,壓實後大火蒸10分鐘。
  3. 洒上唐芹粒,加上麻油和生抽即成。
Steps:
  1. Sauté minced ginger, fresh mushroom until fragrant, then add half kidney mustard tuber with black fungus, stir to combine.
  2. Add step 1) mixture, grounded white pepper, cornstarch and eggs in mashed tofu. Mix well, then transfer mixture to a plate. Steam on high heat for 10 minutes.
  3. Sprinkle diced Chinese celery on top and glaze with sesame oil and soy sauce. Ready to serve.
素沙茶腰花
好素素沙茶腰花
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材料
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