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海鲜豆腐煲

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方法:
1. 先把蛤蜊浸入3%的盐水中(盐30克+冷水1L)加15ml 油吐沙2小时以上
2. 腌制去壳去虾线的虾仁:加生抽5ml,淀粉3克,白胡椒粉1克,拌匀备用
3. 青红椒切块;鲜香菇去蒂切厚片;切好葱白,姜和蒜;豆腐切块
4. 蛤蜊吐沙2小时后用刷子刷洗干净表面,冲洗后备用
5. 锅中加水1L,加姜片10克;水煮沸后倒入洗好的蛤蜊,加料酒15ml;继续煮3-5 分钟后捞出,此时蛤蜊壳已经打开了(没打开的就要挑出不吃,很可能是死的);再将蛤蜊肉从壳中取出备用; 保留煮蛤蜊的水
6. 中火热锅(建议用不粘锅)加油45ml加盐1克,将豆腐煎至两面金黄取出备用;用锅中剩余的油炒香蒜粒和葱白,再倒入青红椒和香菇炒至断生,然后加煮蛤蜊的水250ml,再倒入煎好的豆腐;加生抽5ml,老抽10ml,蚝油5ml,糖5克调味,翻炒后继续煮2分钟;加入腌制好的虾仁和取出的蛤蜊肉翻炒收汁;锅中汤汁所剩不多时,倒入准备好的水淀粉勾芡(倒入前先搅拌均匀,不然淀粉都沉淀在碗底);最后将所有食物装入一个预热过的砂锅内,一份非常美味的海鲜豆腐煲就完成了

Ingredients:
Northern style Tofu 680g
Black Tiger Prawns 100g
Live Manila Clam 1 lb
Fresh Shiitake mushroom 150g
Green bell pepper 75g
Red bell pepper 75g
Scallion’s white stem 15g
Garlic 10 cloves
Ginger 10g
Oil 1 tablespoon+3 tablespoons
Light soy sauce 1 teaspoon+1 teaspoon
Dark soy sauce 2 teaspoon
Oyster soy sauce 1 teaspoon
Salt 1/4 teaspoon
Salt water 2 tablespoons salt + 1L water
Sugar 1 teaspoon
Cooking wine 1 tablespoon
White ground pepper powder 1 pinch
Cornstarch slurry 1 teaspoon corn starch+3 tablespoons clam broth
Corn starch 1/2 teaspoon
Clam broth 250ml

Directions:
1. soak clams in 3% salt water (2 tablespoons salt+1L cold water), add 1 tablespoon of oil, for more than 2 hours—allow clams to spit out the sand from inside their shells
2. Marinate deveined and deshelled prawns: add light soy sauce 1 teaspoon, corn starch 1/2 teaspoon, white ground pepper powder 1 pinch, mix well and set aside
3. Cut a green bell pepper and a red bell pepper; remove shiitake mushroom stems and cut into thick slices; cut some scallion’s white stems and prepare some ginger and garlic; cut tofu into 1.5cm thick pieces
4. Brush to clean clams’ shells after 2 hours soaking in salt water, rinse under tap water and set aside
5. Pour 1L of cold water in a pan with some ginger slices, bring the water to a boil, add the cleaned clams to the boiling water and drizzle 1 tablespoon of cooking wine, cook for 3-5mins and remove the clams from the pan—the shells of the clams should be open;the ones with shells closed are not fresh enough to eat, pick them out; take the clam meat out of the shells and save the clam broth
6. Heat a pan (prefer non-stick pan)over medium heat, pour 3 tablespoons of oil and add 1/4 teaspoon of salt, pan-fry tofu to a golden color on both sides and remove them from the pan; saute garlic and scallion with the remaining oil in the pan, stir fry bell peppers and shiitake mushrooms until they are wilted; add 250ml of clam broth and fried tofu; season with 1 teaspoon of light soy sauce, 2 teaspoons of dark soy sauce, 1 teaspoon of oyster soy sauce, and 1 teaspoon of sugar, stir fry to mix with other ingredients and continue cooking for 2 mins; add marinated prawns and prepared clam meat; reduce the sauce to a preferred amount(not very much left), drizzle in prepared cornstarch slurry; then transfer all the food into a preheated clay pot (you can ignore this step if you do not have a clay pot); a delicious seafood tofu pot is ready

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