Now Reading
腌渍罗卜酿豆腐Stuffed Bean Curd Pocket With Pickled Radish

腌渍罗卜酿豆腐Stuffed Bean Curd Pocket With Pickled Radish

材料:
嫩豆腐卜12粒

腌渍罗卜材料A:
红萝卜60克(切丝)、白萝卜50克(切丝)、木耳10克(切丝)、金针菇10克

腌渍罗卜材料B:
柠檬汁2汤匙、糖1汤匙、盐1/4茶匙、白醋1/2汤匙

酱汁:
柠檬汁1汤匙、酸梅酱2汤匙、糖1茶匙、水3汤匙

做法:
1.把腌渍材料A全部川烫滚水沥干,加入B材拌匀腌置1小时待用。(图1-2)
2.用剪刀把豆腐卜剪一切口,塞入适量已腌好的馅料,然后以少许油略煎一下使外层香脆,取出沥干油。(图4-6)
3.把油盛起,倒入酱汁和已煎过的豆腐卜煮滚即可。(图7-8)

INGREDIENTS:
12 pcs bean curd pocket

PICKLED RADISH INGREDIENTS A:
60g carrot, 50g radish, 10g black fungus (shredded all), 10g Enokitake mushroom

推荐

PICKLED RADISH INGREDIENTS B:
2 tbsp lemon juice, 1 tbsp sugar, 1/4 tsp salt, 1/2 tbsp vinegar

SAUCE INGREDIENTS:
1 tbsp lemon juice, 2 tbsp plum sauce, 1 tsp sugar, 3 tbsp water

METHOD:
1.Blanch all pickeld ingredients A in boiling water, then drain and marinate with B for 1 hour. (pic 1-2)
2.Open cut the bean curd pocket to stuff in pickled radish; and then saut’e with some oil briefly to make the bean curd pocket skin crispy. (pic 4-6)
3.Remove oil from wok, pour in sauce and stuffed bean curd pocket, cook until boil. (pic 7-8)

极品
0
高兴
1
喜欢
0
一般
0
无聊
0

Copyright © 2021 LIFE MAGAZINES. All rights reserved.

Scroll To Top