腐皮扎蹄　重現古早滋味

還記得那份紮實的豆香與甘醇嗎？腐皮扎蹄，一道經典的懷舊素菜小食，做法超簡單！無論是佐餐、還是當小吃，都能讓你吃不停口，重現記憶中那份簡單純粹的好味道，為餐桌增添一道懷舊風景；也是耶誕假期的派對美食！

腐皮扎蹄

材料：

圓乾腐皮　5張   
腐皮碎　　400g

滷汁材料：

水　　　　1,000g    
海鹽　　　5g    
醬油　　　50g    
老抽　　　10g    
香菇粉　　5g    
素蠔油　　50g    
片糖　　　50g    
香料(花椒，八角，桂皮，草果，香葉，乾辣椒)　適量

做法︰

1. 先製作滷水汁，熱鍋加入花椒、八角和片糖炒香，待炒至釋出焦香後才加水，然後再加滷水汁餘下的材料拌勻，再煮大概1小時，滷水汁才能釋出味道；

2. 將腐皮碎放入滷水汁略煮一會，即可撈起成為扎蹄餡料，放在圓形大腐皮上(一張)，包裹好後再用小綿繩紮好成為扎蹄，記得要盡量壓走腐皮和餡料之間的空氣；

3. 將扎蹄蒸約40至50分鐘即告完成，可即時切片享用，或放涼後放進雪櫃保存，用作小炒或湯麵配料也很適合。

小貼士︰

• 滷水汁材料分量可按自己口味再自行調校。

• 蒸扎蹄的時間必須足夠，才能令外層腐皮和內裏餡料味道融合。若時間不夠，有機會外層過硬，風味欠佳。

Layered Bean Curd Rolls

Ingredients：

5 round dried bean curd sheets  
400g broken bean curd sheets

Chinese marinade ingredients：

1,000g water  
5g sea salt  
50g light soy sauce  
10g dark soy sauce  
5g mushroom powder  
50g vegetarian oyster sauce  
50g brown sugar in pieces  
A small handful of herbs (Sichuan pepper, star anise, cinnamon,Chinese black cardamom, bay leaves and dried chilli pepper.)

Steps︰

1. Prepare the Chinese marinade first. Heat a cooking pot. Stir fry the Sichuan pepper, star anise and brown sugar in pieces until caramelised. Pour in the water. Add the remaining ingredients for the marinade. Stir well. Simmer for around one hour to allow the flavours develop.

2. Add the broken bean curd sheets in the marinade. Cook for some seconds and take out. Lay a portion of the cooked broken bean curd sheets in the middle of a big round bean curd sheet. Wrap the stuffing like closing an envelope, then tightly roll up. Tie the bean curd roll with kitchen twine. Try to squeeze out the air between the outer bean curd sheet and the stuffing.

3. Steam the bean curd rolls for roughly 40-50 minutes until done. Cut into slices. Serve right away or let cool and refrigerate for later use. They serve as excellent ingredients for stir-fry or toppings for noodle soup.

Tips︰

• Adjust the proportions of the Chinese marinade ingredients to your liking.

• Make sure to steam the bean curd rolls thoroughly, so that the outer layer softens and combines well with the stuffing. If the steaming time is too short, the outer layer may remain chewy and affect the taste of the bean curd rolls.