雪菜馬瑙豆腐

August 2, 2016

 

 

 

 

 

 

 

 

 

 

 

材料 Ingredients

 

  • 豆腐 Tofu ---- 2 件 pieces

  • 皮蛋 Century egg ---- 4 個溏心 egg yolks

  • 雪𥚃紅碎 Chopped potherb mustard ---- 適量

  • 蝦米乾 Dried shrimps ---- 適量

  •  

    芫茜碎 Chopped coriander ---- 適量

醬料 Sauce

  • 鹽 Salt

  • 胡椒粉 Pepper Powder

  • 紅椒碎 Red Pepper

  • 麻油 Sesame Oil

做法 Procedures

  1. 首先將豆腐弄碎,隔水待用。

    Chop the tofu and then put them in the cold water.

  2. 皮蛋、雪裡紅及芫茜切細,加入鹽、胡椒粉、紅椒碎和麻油撈勻,放入一個圓模,再放入雪柜雪凍至晚上成形出餐。

    Cut century eggs, potherb mustard and coriander into small pieces, and then mix them with tofu and all the sauces. Put the mixture in a round mold and put it into freezer for a few hours. 

  3. 出菜時,加上剩餘的雪𥚃紅和脆暇米乾以作裝飾。

    Take out of the mixture from the freezer, which is in a round shape; put the rest potherb mustard and dried shrimps on the top of the mixture as decoration. 

溫馨小貼士 Tips

  1. 罐頭雪菜會較美味。Canned potherb mustard is more delicious.

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