WhisKA的自創+實驗: 昨天晚上睡不著...腦海只想著食物...又create了2度菜...哈哈
滑滑的豆腐好吃!
材料 Ingredients:
- 蒸煮豆腐(1盒) To Fu (1)
- 雞蛋(1隻) Egg (1)
- 免治雞肉(約600克) minced chicken (600g)
- 蔥(2條) spring onion (2 Slices)
- 蠔油(2湯匙) oyster oil (2 sp)
- 生粉(1茶匙) corn starch (1 tbsp)
煮法 How to make:
蔥洗洗後切碎備用。Rinse spring onions and cut sth. upset aside.
豆腐切塊備用。To Fu cut into pieces.
免治雞肉加入雞蛋及鹽(1茶匙)拌勻後醃半小時備用。 Minced chicken preserve with egg and salt (1 tbsp) for 30 mins.
將雞肉夾入豆腐片中間(如圖)。Put the minced chicken between with To Fu (same as picture) place it on the dishes。
加入清水到鑊中(半滿)水滾後放入，蒸20-25分鐘後取出後灑上蔥花。Fill a pan half full with water. When water comes to a boil, place in to steam for 20-25 mins, take out spray some spring onion on top.
茨汁: 將清水(2/3杯)蠔油(2湯匙)糖(2茶匙)生粉(1茶匙)拌勻, 放入燒熱的鑊內煮至變稠後, 淋上做好的豆花雞蓉上即可。 Add sauce just before eating -sauce: water(2/3 cup), oyster oil (2 sp), corn starch (1 tbsp), sugar(1 tbsp) mix up, pre-heat broiling net and cooked to thick, add sauce just before eating.
