鸡精豆腐Chicken Essence Tofu

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【材料】
豆浆水700克、蛋7粒、盐1/2汤匙、鸡精1罐

【配料】
当归3片、党参3片、杞子20克、白果60克、水1杯、蚝油1汤匙、鸡精1罐、西兰花120克

【做法】
1.将豆腐材料搅拌均匀,倒入一个四方盘,蒸10分钟。将豆腐待冷后切成片状,用热油炸成金黄色。(图1)
2.将西兰花及白果放入热水中汆烫,捞起。(图2)
3.热少许油在锅里,爆香当归和党参,加入白果、清水和蚝油,煮至滚后加入豆腐盒鸡精捞匀。(图3-5)
4.最后加入杞子,以小火煮滚就可趁热享用。(图6)

【Tofu Ingredients】
700g Soya Bean, 7 eggs, 1/2 tbsp salt, 1 bottle chicken essence

【Sub-Ingredients】
3 slices DongKuai, 3pcs Dong Sam, 20g Kei Chi, 60g gingko, 1 cup water, 1 tbsp oyster sauce, 1 bottle chicken essence, 120g broccoli

【Method】
1.Combine all tofu ingredients in a tray, steam for 10 minutes till set. Cut the tofu into rectangular shape after cool completely and deep fry in hot oil till golden brown.(pic 1)
2.Blanch broccoli and gingko in boiling water, drain.(pic 2)
3.Heat oil in wok, saute Dongkuai, DongSam till fragrant, add in gingko, water together with oyster sauce, bring to boil. Add in tofu and chicken essence, bring to boil again.(pic 3-5)
4.Add in Kei Chi, cook in low heat for 1 minute, dish out.(pic 6)