黄金豆腐包Golden Tofu Packet

【材料】
日本豆腐卜4块、玉子豆腐1条、白砖豆腐一小块、鱼胶30克、韭黄粒、冬菇粒、鱼子少许、马蹄2粒（剁碎）、香港菜心2棵、韭菜1棵

【调味料A】
盐8克、鸡精12克、糖5克、麻油5克、胡椒粉少许

【调味料B】煮滚
蚝油一汤匙、生抽一汤匙、黑酱油（调色）、上汤20克、鸡精、糖少许

【做法】
1. 首先将玉子豆腐和白砖豆腐搅烂，掺 入鱼胶、韭黄、马蹄、各菇粒和调味料A捞均备用。
2.每一包豆腐卜，包入50克豆腐茸，开口用烫过的韭菜绑紧，再淋上煮过的调味料B，一起蒸5-6分钟取出。
3.排入烫熟的菜心和鱼子，即可上桌。

【小贴士】
将玉子豆腐和白砖豆腐放入布袋，用重物压在上面15分钟出水。

【Ingredients】
4pcs Japanese Tofu packet, 1pc egg tofu, 1 small block white tofu, 30g fish paste, some chopped yellow chives, diced mushroom and fish roes, 2pcs water chestnut (chopped), 2 stalks sawi, 1stalk chives

【Seasoning A】
8g salt, 12g chicken stock granule, 5g sugar, 5g sesame oil, dash of pepper

【Seasoning B】
1tbsp oyster sauce, 1tbsp soy sauce, drops of black soy sauce (for coloring), 20g stock, dash of chicken stock granule & sugar

【Method】
1.Mash egg tofu and white tofu and then mixes with fish paste, yellow chives, water chestnut, mushroom and seasoning A into filing.
2.Stuff 50g of filling into tofu packet, tighten with blanched chives, steam in seasoning B for 5-6 minutes.
3.Garnish with blanched sawi and fish roes.