Seaweed Tofu Roll
香酥紫圓
Ingredients 材料:
Dried seaweed, bean curd sheet, 1 sheet each; flour paste, small amount 紫菜、腐皮 各1張,麵糊水 少許
Bean curd pouches, 6 pieces; tofu, 2 pieces; ground ginger, small amount, corn starch, 1 tablespoon 豆包 6片,豆腐 2塊,薑末 少許,太白粉 1湯匙
Shredded green and red peppers, small amount 青紅椒絲 少許
Seasoning 調味料:
Soya sauce, vinegar, sugar, barbecue (Sa Cha) sauce, 1 tablespoon each 生抽、醋、糖、沙茶醬 各1湯匙
Water, ½ cup 水 ½杯
Cooking Method 做法:
- Mix diced bean curd pouches with drained tofu pieces. Add ground ginger and corn starch. Stir the ingredients until well mixed.
將豆包切碎,加入擠乾水份的豆腐,再加進薑末和太白粉一起拌勻。 - Place a bean curd sheet on a flat surface, brush it with a small amount of flour paste and top it with a seaweed sheet. Add the mixture on top of the seaweed sheet. Roll up tightly, forming a long tube. Steam for 25 minutes. Remove and leave to cool. Cut the roll into 1 inch slices. Fry the slices in medium heat until golden brown on both sides.
腐皮攤平抹上少許麵糊,舖上紫菜,放入已拌勻的豆腐豆包碎,捲成長筒型,放入蒸鍋內蒸25分鐘,待涼後取出切厚片。用中溫平底鍋煎成金黃色。 - Stir-fry the shredded green and red peppers lightly in a wok with 1 teaspoon of oil, remove onto a plate. In the same wok, cook the seaweed tofu slices and the seasoning until the sauce reduces to 1 tablespoon. Remove the slices onto a serving plate, pour the sauce on top and sprinkle shredded green and red peppers and serve.
鍋內注入1茶匙油,入青紅椒絲略炒撈起,再入煎好的紫圓厚片及調味料,同燒至汁餘1湯匙,取出紫圓厚片排上盤,最後淋上剩餘湯汁及灑上青紅椒絲即成。