客家釀豆腐(Yong Tau Foo)的做法,簡單又美味!試試做吧~


客家釀豆腐

客家釀豆腐(Yong Tau Foo)的做法,簡單又美味!試試做吧~

內餡材料 :

馬鮫魚絞:300克

豬肉絞:300克

蔥頭碎:2湯匙

紅蘿蔔碎:1湯匙

其他材料(隨個人喜愛):

茄子(切斜)

豆腐/豆乾(切三角形)

豆卜(切半)

辣椒(破開,把種子挖出)

腐竹皮(浸軟,然後用干布抹乾水分)

調味料:(口味個人而定)

醬青:1湯匙

鹽:適量

胡椒粉:1茶匙

五香粉:1茶匙

糖:1茶匙

雞蛋:1/2個

薯粉:2湯匙

做法:

首先,把所有內餡材料和調味料一起拌均勻。再順鍾攪拌至起膠即可。

釀入已事先準備的材料如豆乾,茄子等材料。

燒熱油,炸釀豆腐至熟,呈金黃色。

溫馨提示:

釀豆腐可以只是沾甜醬吃, 或辣椒, 或配搭清湯,或用醬料燜煮一會。, 吸入醬料後會有另一番風味!

吃不完的釀豆腐,可以把它冷藏。

客家釀豆腐(Yong Tau Foo)的做法,簡單又美味!試試做吧~

Yong Tau Foo

Filling material:

Mackerel minced: 300 grams

Ground pork: 300 grams

Chopped shallots: 2 tablespoons

Chopped carrots: 1 tablespoon

Other materials (as you like):

Eggplant (cut diagonally)

Tofu/Dried Tofu (cut into triangles)

Tofu (cut in half)

Chili (break open and scoop out the seeds)

Yuba skin (soaked, then wiped dry with a dry cloth)

Seasoning: (depending on taste)

Soy sauce: 1 tablespoon

Salt: appropriate amount

Pepper: 1 teaspoon

Five spice powder: 1 teaspoon

Sugar: 1 teaspoon

Egg: 1/2

Potato Flour: 2 tablespoons

practice:

First, mix all filling ingredients and seasonings together. Continue stirring for a while until it becomes sticky.

Stuffed with pre-prepared materials such as dried tofu, eggplant and other materials.

Heat oil and deep fry Yong Tau Foo until cooked and golden brown.

Kind tips:

Yong Tau Foo can be eaten just with sweet sauce, or chilli, or with clear soup, or simmered in sauce for a while. , After inhaling the sauce, it will have another flavor!

If you can’t finish Yong Tau Foo, you can refrigerate it.


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