【新唐人北京時間2018年08月25日訊】將餡料裝入辣椒、茄子片、苦瓜、豆腐泡中,然後再油炸、用砂鍋燉。
配料:
2塊豆腐(對角切成半)
2個豆腐泡芙(切成兩半)
½苦瓜(切成厚1.5厘米)
1個茄子(切成3厘米切片,切成中間但不穿透)
4個紅辣椒(中間切開,去掉種子)
4個秋葵(中間切開,去掉種子)
2莖蔥(切碎)
油適量
填充:
240克新鮮的西班牙鯖魚
200克豬肉碎(至少30%脂肪)
10克乾蝦(油炸,切碎)
15g鹹魚(油炸,切碎)
⅛茶匙鹽(味道)
¼茶匙糖
¼茶匙辣椒
50毫升冰水
醬:
2湯匙油
250毫升水
4瓣大蒜(切碎)
2湯匙發酵黑豆
1½湯匙蠔油
1湯匙中國米酒
1茶匙醬油
¼茶匙辣椒
1湯匙玉米粉與2湯匙水(玉米澱粉溶液)混合
Claypot Yong Tau Foo
Ingredients:
2 block tau kwa (cut into half diagonally)
2 tofu puff (cut into halves)
½ bitter gourd (cut into thick 1.5cm rings)
1 brinjal (cut into 3cm slice, slit in the middle but not through)
4 red chillies ( slit in the middle, seeds removed)
4 ladies fingers (slit in the middle)
2 stalks spring onion (chopped)
Oil for deep frying
Filling:
240g fresh Spanish mackerel batang fillets
200g minced pork (at least 30% fat)
10g dried shrimp (fried, minced)
15g salted fish (fried, minced)
⅛ tsp salt (to taste)
¼ tsp sugar
¼ tsp pepper
50ml ice water
Sauce:
2 tbsp oil
250ml water
4 cloves garlic (minced)
2 tbsp fermented black beans
1½ tbsp oyster sauce
1 tbsp Chinese rice wine
1 tsp soya sauce
¼ tsp pepper
1 tbsp cornflour mixed with 2 tbsp water (cornstarch solution)
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(責任編輯:張信燕)