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：

1. 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。
2. 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。
3. 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。