GuangXi Stuffed Tofu 广西酿豆腐
我不是广东人，却对Wendy~table for 2 or more之前做的广西酿豆腐很感兴趣。
想给家人做道家里很少见的料理，酿豆腐即清淡且材料不难找，料理也不是很难操作。
更何况，也是因为我没吃过啦。
对豆腐卜酿，我有一点点的好奇。
上菜市场把材料买齐了，再把家务做完了，我就窝在厨房里一个小下午。
由于鱼胶是买现成的，准备工夫就轻便了许多。
在剪豆腐卜时，一次那么真正、认真的看豆腐卜的构造。
感觉我家外的菜市场卖的豆腐卜并不大颗。
要找比较软的那一面下手，才可以把空间掰大一点。哈哈！
因为豆腐卜的口不大，我用汤匙的尾端把馅料塞进去。
贪心的塞，一心想要一口可以吃到很多的馅。呵呵！
可是能装的还是有限，勉强不得呀。。。
吃着酿豆腐，会小小闻到豆腐卜油炸的味道。
油炸味的重淡，有时得看厂家卖的是什么样的品质。
内馅很鲜，加上淡淡的韭菜味，吃起来很清爽。
内馅很鲜，加上淡淡的韭菜味，吃起来很清爽。
看到家人吃得频说好，那就行了。(^_^)
Ingredients 材料：
200gm Minced pork (20% fat) 五花肉碎
100gm Fish paste 鱼胶
100gm Chinese chives - chopped 韭菜 - 切幼 (*我只用了70gm）
1/2tsp Salt 盐
Dash of pepper 胡椒粉适量
2tsp Cornstarch 蜀粉
25pc Tofu puff (depends on the tofu puff size) 豆腐卜 (根据豆腐卜的大小）
Method 做法:
1)
Mix all the ingredients together except tofu puff to form a pasty filling.
将所有材料搅拌起胶，除了豆腐卜。
2)
Cut a hole in tofu puff, and stuff the cuttings back into the tofu puff.
豆腐卜切口，把切下的那一面塞回进去豆腐卜低。
3)
Fill the tofupok with fillings until full.
用馅料填满豆腐卜里。
4)
Arrange stuffed tofu on steaming dish (must be deep) and fill the dish with boiling water (half way up the tofu).
把酿豆腐排在蒸盘里，倒入开水至酿豆腐的一半高度。
5) Steam on high heat for 20 minutes.
大火蒸20min，就可上桌。
Serving: 25 pieces
23 comments
These look so well made and uniform.
ReplyDeleteThe TFP sold at my place comes in all sort of sizes.
The tofu is supposed to be stuffed full so that every bite will be the "harm'.
Glad you liked them
很美
ReplyDelete好工整呢:)
Wendy,
ReplyDeletethanks for your sharing, i learned a lot when doing this dish...:)
鲸鱼，
谢谢你的赞美! ^^
很美! 有机会我也要花时间躲在厨房慢慢做， 看起来真好吃！
ReplyDeleteRemind me I have so long did not cook this, yours look so good.
ReplyDelete看来真的很好吃哦！
ReplyDelete祝你中秋节快了！
很漂亮，一定很好吃。。。
ReplyDeleteMin，
ReplyDelete好，等你做了告诉我你喜不喜欢吧。
Sonia,
thx. this is because you are busy with other recipes and moon cakes recently. :)
Ann，
ReplyDelete哈哈，我第一次做需要花多一点时间，谢谢你喜欢。
茵茵，
呵呵，谢谢！下次我还要在做。
我喜欢酿辣椒，有没有啊？
ReplyDelete祝你中秋节快乐 ^_^
nice work, they look very neat!
ReplyDeleteneyee，
ReplyDelete我。。。我。。。不敢吃酿辣椒。。。paisheh~~~
lena,
thx for your compliments :):)
Looks delicious. Thanks for stopping by at my blog.
ReplyDeleteYummy Bakes,
ReplyDeleteNo problem, i will go over again...:)
手工很细。。thumbs up!
ReplyDelete我妈妈也做过这道菜，很好吃。突然有点想妈妈咯，呵呵。
Happy holiday!
看你做得这么工整，一定用了好多时间吧！看来好吃哟！
ReplyDeleteYee Er，
ReplyDelete我最近在做潮州饭桃，也在想要是妈妈在身边就好了。
Ah Tze，
呵呵，刚开始时要花多一点时间，慢慢的就熟悉了。
Sherleen, good job. The tau foo poks are so neatly stuffed. I am sure they taste awesome with generous fillings.
ReplyDeleteQuay Po,
ReplyDeletehehe...thank you. ^^
我最近也爱进厨房了～会常来你家找资料
ReplyDeleteShell，
ReplyDelete欢迎你来。。。
别这么说，我也是一边做一边学的， 我们一起学习吧！
I saw this at Wendy's blog. You are fast - I believe it must be very nice.
ReplyDeleteReally look great and full of filling!!! Yummy... :)
ReplyDeleteHi there, thank you for stopping by.
Your kind words is an encouragement to me.
See you again! :)