砂锅酿豆腐 简单做法(视频)

2018年08月25日美食
【新唐人北京时间2018年08月25日讯】将馅料装入辣椒、茄子片、苦瓜、豆腐泡中,然后再油炸、用砂锅炖。

配料:

2块豆腐(对角切成半)

2个豆腐泡芙(切成两半)

½苦瓜(切成厚1.5厘米)

1个茄子(切成3厘米切片,切成中间但不穿透)

4个红辣椒(中间切开,去掉种子)

4个秋葵(中间切开,去掉种子)

2茎葱(切碎)

油适量

填充:

240克新鲜的西班牙鲭鱼

200克猪肉碎(至少30%脂肪)

10克干虾(油炸,切碎)

15g咸鱼(油炸,切碎)

⅛茶匙盐(味道)

¼茶匙糖

¼茶匙辣椒

50毫升冰水

酱:
2汤匙油

250毫升水

4瓣大蒜(切碎)

2汤匙发酵黑豆

1½汤匙蚝油

1汤匙中国米酒

1茶匙酱油

¼茶匙辣椒

1汤匙玉米粉与2汤匙水(玉米淀粉溶液)混合

Claypot Yong Tau Foo

Ingredients:
2 block tau kwa (cut into half diagonally)

2 tofu puff (cut into halves)

½ bitter gourd (cut into thick 1.5cm rings)

1 brinjal (cut into 3cm slice, slit in the middle but not through)

4 red chillies ( slit in the middle, seeds removed)

4 ladies fingers (slit in the middle)

2 stalks spring onion (chopped)

Oil for deep frying

Filling:
240g fresh Spanish mackerel batang fillets

200g minced pork (at least 30% fat)

10g dried shrimp (fried, minced)

15g salted fish (fried, minced)

⅛ tsp salt (to taste)

¼ tsp sugar

¼ tsp pepper

50ml ice water

Sauce:
2 tbsp oil

250ml water

4 cloves garlic (minced)

2 tbsp fermented black beans

1½ tbsp oyster sauce

1 tbsp Chinese rice wine

1 tsp soya sauce

¼ tsp pepper

1 tbsp cornflour mixed with 2 tbsp water (cornstarch solution)

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