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老小平安

主理:Jenny 師姐
攝影:濟柏

399期 2014年12月4日


材料:

豆腐 一塊
冬菇腳 約30粒
漢堡素肉碎 少許
鹹蛋 一隻(可不加)

調味

芫茜 少許
豆粉 2茶匙
麻油 少許
胡椒粉 適量
適量



做法:


  1. 用少許鹽搽豆腐,汆燙,隔水;冬菇腳用水浸軟,刴碎備用。
  2. 將隔過水的豆腐揸碎,加入刴碎的冬菇腳、漢堡素肉碎拌勻。打蛋,將蛋白和蛋黃分開,將蛋白與其他材料拌勻,蛋黃放面。
  3. 加調味料,隔水蒸20分鐘,落芫茜上碟。



Steamed Shredded Beancurd

Ingredients:

1 cube beancurd          
30 mushroom head      
A little minced vegetarian meat

1 salted egg(optional)

Seasonings:

A little parsley
2 teaspoons cornflour
A few sesame oil
A pinch of pepper and salt




Steps:
  1. Apply a little salt onto the beancurd, boil hot and drain; soak the mushroom heads in water until soft, diced and ready for use.
  2. Use your hand to shred the drained beancurd into fine pieces, add in the diced  mushroom heads and mixed together with the minced vegetarian meat. Cracked the salted egg and separated the egg white from the yolk. Mixed the egg white with ingredients, and then put the yolk on it.
  3. Add the seasonings and steam for 20 minutes, add the parsley and serve.



主理簡介

《温暖人間》廚房菩薩,喜歡用不同配搭嘗試新菜式,她的煮食秘訣:簡單就是美!