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客家酿豆腐 Hakka Yong Tau Fu

  • 2021-08-04
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[材料]

豆腐8砖（切半）、鱼胶150克、半肥瘦肉碎200克、黄豆100克（浸泡3小时）、梅香咸鱼肉15克（煎香）、蒜茸1汤匙

[调味料A]

盐1/2茶匙、粟粉1汤匙、胡椒粉少许

[调味料B]

鸡精粉少许、胡椒粉少许

[做法]

1.豆腐浸泡入盐水中1/2小时，依然从中间控出少许豆腐，并洒些干粟粉待用。

2.鱼胶、肉碎加入调味料A拌均匀，顺着一个方向搅拌至起胶，加入咸鱼肉混合均匀，酿入（1）已处理好的豆腐中。

3.镬中烧热少许油，放入豆腐以小火煎至金黄色及熟。

4.下蒜茸爆香，加入黄豆炒香，并注入清水盖过面，用小火焖煮至黄豆够软。

5.加入煎香的豆腐稍焖一会，调入B料拌匀便可上碟。

 

Ingredients:

9 blocks tofu (halve), 150g fish paste, 200g minced meat, 100g soy bean (soak for 3 hours), 15g Mui Heong salted fish (seared), 1 tbsp chopped garlic

Seasoning A:

1/2 tsp salt, 1 tbsp corn flour, dash of pepper

Seasoning B:

Dash of chicken stock granule and pepper

Method:

  1. Soak tofu in salted water for 1/2 hour, then scoop out some flesh from the centre and sprinkle some corn flour on top.
  2. Mixes fish paste and minced meat with seasoning A, blend in one direction until springy, then add in salted fish, mix well and stuff into tofu.
  3. Heat some oil in wok, sauté stiffed tofu in low heat until golden brown.
  4. Heat oil in wok, sauté garlic until fragrant, then toss in soy bean; and then pour in enough of water to cover the beans and simmer in low heat until soften.
  5. Add in stiffed tofu, simmer for a while and add seasoning B, adjust to taste.