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百花釀豆腐
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百花釀豆腐
Ingredients
新鮮中蝦半斤
布包豆腐3塊
鹽1/3茶匙
蔥粒少許
Seasoning
生抽、熟油各1湯匙
Marinade
鹽1/4茶匙
蛋白1湯匙
胡椒粉少許
粟粉1茶匙
Cooking Method
1.
中蝦去殼挑腸，置筲箕用清水沖洗片刻，瀝乾水分，用雙層廚房紙包著，置冰箱冷藏2小時。蝦肉放砧板上，用刀背壓成茸，下1/3茶匙鹽剁片刻，把蝦茸置深碗內，下醃料循一方向攪至起膠。每塊豆腐切成兩半，從切口掏出少許豆腐，塗上少許粟粉，釀入蝦膠，隔水大火蒸5分鐘，隔去汁液，下蔥粒，淋上調味料即成。
2.
打蝦膠是一門學問，只要依著步驟來做，一定可以弄出爽滑的蝦膠。
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