MyJourney123的部落格

＊蝦仁豆腐Shrimp with Tofu材料：

• 豆腐soft or firm tofu，
• 蝦仁6隻
• 家常備料例如：蛋白1顆，筍片少許，冷凍豌豆少許，(蔥1根切蔥花)，香菇2朵切薄片，紅蘿蔔1根切成小丁
• 調味料：米酒，醬油，糖，胡椒粉水或高湯玉米粉1：1水

做法:

1. 將蝦去殼和去除腸泥，用太白粉和鹽將蝦仁清洗乾淨。Fresh or frozen peeled and deveined shrimp (thaw shrimp, if frozen). 廚房捲筒紙將蝦仁水分吸乾後，加入醃料拌勻。Keep shrimp clean and dry.  marinate shrimp with wine,salt, and egg white put into about 30 mins before cooking add cornstarch .
2. 豆腐切厚片Tofu cut into cube.開中火鍋內少許油炒至蝦兩面轉紅即盛起備用Heat skillet in medium high and add oil then stir fried shrimp until medium well, remove. 
3. 原鍋炒青蔥，輕輕放入豆腐用鍋鏟貼著鍋輕輕推動豆腐，以搖動鍋子的方式，豆腐才不會破碎Use remaining oil to stir fry green onion add Tofu ( being careful not to break it).
4. 放入香菇、豌豆仁、筍片和紅蘿蔔等食材拌炒，並加入高湯。
5. 放回蝦仁豆腐加入鹽丶白胡椒調味，起鍋前加入麻油，並以玉米粉水勾芡Add shrimp then put into salt, pepper and cornstarch water.

* 絞肉拌豆腐Ground pork or beef  with Tofu 若喜歡辣椒和辣油可以做麻婆豆腐料理
材料：

• 豆腐soft or firm tofu
• 絞肉Ground pork or beef
• 蔥花粒minced green onions，薑末minced ginger，蒜末minced garlic
• 太白粉1:水2
• 調味料：米酒、醬油、糖，胡椒粉和花椒粒或花椒粉
• 水或高湯1杯

做法：
1.絞肉先用醬油、米酒醃片刻。 Mix ground pork with soy sauce, wine
2.豆腐切小塊，放入熱鹽水川燙或浸泡後取出瀝乾水分，燒煮時較不易破碎及出水。Tofu cut into pieces
3.花椒以小火炒香後取出花椒粒，加入絞肉煎炒至出油呈微焦後，放入薑末、蒜末爆香。Heat oil, put ground pork stir-fry, add minced ginger and minced garlic.
4.沿著鍋邊嗆入米酒翻炒均勻，再加醬油炒出香味後、胡椒、糖少許高湯煮滾。Add soy sauce, pepper, sugar and a little bit of water or broth.
5.轉小火放入豆腐後，用鍋鏟貼著鍋輕輕推動豆腐，以搖動鍋子的方式，豆腐才不會破碎，燒煮至湯汁收乾，起鍋前淋入太白粉水勾芡並撒入蔥花。 reduce heat to low and add Tofu and minced green onions cook about 3 minutes.

＊豆干炒肉絲

調味料：A醃豬肉絲：米酒1大匙🥄醬油 1/2大匙🥄蛋白1顆🥚白胡椒粉1/2小匙🥄抓醃後靜置，入鍋前再加玉米粉1T🥄芝麻油1t拌匀

B米酒1大匙🥄醬油膏2大匙🥄醬油1大匙🥄糖1/4小匙🥄大蒜粉1/4小匙🥄白胡椒粉1/2小匙🥄太白粉水2小匙
 做法：
1.豆腐用乾的廚房捲筒紙或棉布包裹後，放在電鍋蒸盤上底下有大的長方形容器內，重物例如切菜板或鑄鐵鍋的蓋子壓住，靜置約10分鐘讓水分流出，並用廚房捲筒紙擦乾豆腐多餘的水分。 Put heavy cut board on top of Tofu to let the water out then use paper tower to dry the Tofu.
2.豆腐和西芹切長條。Tofu and Celery  cut into into 2 inch long.
3.開中火熱鍋加油後轉小火，肉絲快速拌炒後入調味料B上色，加入豆腐輕推方式，等其入味後再入高湯及芹菜絲。

* 脆皮豆腐Crispy bean curd
材料：嫩豆腐soft tofu，麵粉flour，雞蛋egg打勻成蛋液，麵包粉bread crumbs

做法：
1.將豆腐切正方型大塊Cut Tofu into 8 cube.
2.每塊豆腐沾裹麵粉，蛋液後再沾麵包粉Dredge Tofu in the flour, egg and bread crumbs.
3.油燒熱後轉小火，放入豆腐塊蓋上網蓋，等一面煎炸至金黃色再翻到另一面，撈出並瀝乾油，排在墊吸油紙的盤中。heat oil, deep fry or pan fry Tofu until golden.
4.食用時沾食蒜泥醬油或柴魚醬油Serve with garlic soy sauce or bonito flakes soy sauce.
炸豆腐最好分批下鍋，以免油溫下降使豆腐表面炸粉脫落，可以將炸好的豆腐再次回鍋，大火快炸。

* 香蔥或蒜苗燒豆腐Green Onion Or Leek with Tofu材料：

• 豆腐firm tofu
• 五花肉片 pork
• 香菇shiitake mushroom
• 蔥切成蔥白段和青蔥段或蒜苗 green onions or leek，薑末minced ginger，蒜末minced garlic
• 調味料：醬油1T、米酒1T丶糖1t水1杯
• 玉米粉1：2水

做法：
1.豆腐用乾的廚房捲筒紙或棉布包裹後，放在電鍋蒸盤上底下有大的長方形容器內，重物例如切菜板或鑄鐵鍋的蓋子壓住讓水分流出，並用廚房捲筒紙擦乾豆腐多餘的水分。 Put heavy cut board on top of Tofu to let the water out then use paper tower to dry the Tofu.
2.豆腐和香菇切片，蒜苗或蔥切成斜片段。Cut Tofu into 3/3 square.  Leek or green onion cut into 2 inch long.
3.不沾鍋熱油後轉中火將豆腐一面煎香後再小心的翻到另一面，加入蔥白煎香後盛起備用。Heat oil panfry each side of Tofu over high heat until golden brown reduce heat to medium.
4.鍋中續入五花肉片及蒜末、薑末拌炒爆香，加入香菇炒香。Stir-Fry meat, green onion or leek until fragrant then add mushroom.
5.加入煎香的豆腐和水、醬油、糖和米酒煮開，轉小火燜煮至湯汁剩1/3，淋上玉米粉水勾芡。Add water over the tofu then soy sauce, reduce heat to  low and cook until taste.

＊芹菜炒豆干

材料：豆腐firm tofu，西芹celery切長條，蒜末minced garlic

調味料：鹽、白胡椒少許

做法：
1.豆腐用乾的廚房捲筒紙或棉布包裹後，放在電鍋蒸盤上底下有大的長方形容器內，重物例如切菜板或鑄鐵鍋的蓋子壓住，靜置約10分鐘讓水分流出，並用廚房捲筒紙擦乾豆腐多餘的水分。 Put heavy cut board on top of Tofu to let the water out then use paper tower to dry the Tofu.
2.豆腐和西芹切長條。Tofu and C cut into into 2 inch long.
3.不沾鍋熱油後轉中大火等豆腐一面煎香後灑點鹽，再轉中小火小心的翻到另一面，煎香後盛起備用。Heat oil panfry each side of Tofu over high heat until golden brown reduce heat to medium.原鍋下蒜末和西芹炒至西芹微軟後，將煎香的豆腐放入，加鹽和白胡椒拌勻後趁熱享用。

*客家小炒

材料：豆乾或極硬豆腐extra firm tofu，五花肉絲 pork ，魷魚乾1隻，芹菜2根切段，蔥2根切段 green onions，蒜1顆切薄片 garlic、水2T

調味料：醤油膏1丶米酒 1t、糖1/4t、胡椒粉少許

做法：

1.將豆乾切長片條，乾魷魚加塩或小蘇打1t浸泡約1小時至軟，洗淨後擦乾剪成條狀。芹菜和蔥切成段。 
2.熱油後將豆乾及五花肉絲炒至焦香，依序加入魷魚條、蒜片、蔥段炒香。
3.加入水、糖、醬油膏、米酒及胡椒粉轉大火煮滾。
4.起鍋前續入芹菜炒熟即可成盤。

* 清蒸蝦仁豆腐Shrimp with Tofu

材料：豆腐soft or firm tofu，蝦仁6隻，蛋白1，白菜葉2片，冷凍豌豆，(蔥1根切蔥花)，香菇2朵切小丁，紅蘿蔔1根切成小丁

玉米粉1：1水

調味料：米酒1T，鹽1t，白胡椒粉少許，麻油少許

水或高湯

做法:

1. 將蝦去殼和去除腸泥，用太白粉和鹽將蝦仁清洗乾淨。Fresh or frozen peeled and deveined shrimp (thaw shrimp, if frozen).
2. 廚房捲筒紙將蝦仁水分吸乾後，加入醃料拌勻。Keep shrimp clean and dry.  marinate shrimp with wine,salt, and egg white put into about 30 mins before cooking add cornstarch.
3. 豆腐切厚片Tofu cut into cube.
4. 豆腐放在白菜葉上，放入蝦仁、香菇、紅蘿蔔丁和豌豆等材料。
5. 外鍋1杯水的電鍋蒸熟，或放入水滾的蒸籠中，加蓋大火蒸約6分鐘取出
6. 鍋中放入高湯或水煮滾，加入麻油並以鹽和胡椒粉調味，起鍋前加入玉米粉水勾芡。

* 蕃茄豆腐Tomato with Tofu
做法：
1. Put heavy cut board on top of Tofu to let the water out then use paper tower to dry the Tofu.
2. 豆腐切小塊Cut Tofu into 3/3 square.  蕃茄Tomato cut into wedges .
3. 大火鍋內少許油將豆腐兩面煎香後盛盤備用。Heat oil fry each side of Tofu over high heat until golden brown, set aside.
4. 蕃茄炒軟Stir-Fry tomato.
5. 加入鹽、糖和蕃茄醬和青蔥後轉小火放回豆腐至入味。Add salt, sugar, ketchup and green onion reduce heat to  low add Tofu cook until taste.

* 豆腐魚湯

*味噌豆腐海帶芽湯Classic Miso Soup with seaweed and Tofu營養又好吃

1. Heat 6 cups broth or water.
2. Add 2 tablespoons crumbled wakame seaweed
3. Scoop out 1 cup broth and place in a small bowl; add miso and mix until smooth. 
4. Stir in miso mixture and tofu (cut into 3/8 inch cubes) .  stirring gently from time to time.
5. Adjust seasoning as desired.  serve at once, garnished with sliced scallions.

Broth  :
6 cups cold water
1 strip kombu seaweed, broken in half
3 cups shaved bonito fish flakes (about 1 ounce)
Place water and kombu in a pot over low heat.   When water is hot but not boiling, remove from heat and add bonito flakes.  Stir briefly and let them sit about 1 minute.  Strain through a fine sieve into a clean pot, discarding kombu and bonito flakes.

*油豆腐細粉湯

材料：油豆腐 tofu，絞肉Ground pork or beef，冬粉1把，蔥花粒minced green onions，蔥薑水，雞蛋2顆，高湯或水5杯

調味料：米酒1T、醬油1t丶白胡椒粉少許

做法：

雞蛋打勻成蛋液，取2/3的蛋液倒入油鍋煎成蛋皮盛出切絲。豬絞肉拌入調味料及1/3的蛋液和蔥薑水攪拌均勻成肉餡。百頁泡軟後瀝乾，鋪上肉餡捲成筒狀，放入蒸鍋蒸熟取出切塊。煮汁加入高湯煮滾，加入油豆腐、冬粉和百頁肉捲小火煮約3分鐘，放入蛋皮絲後，嚐一口看是否需要再加一點塩或白胡椒調味後關火。
*青菜豆腐湯吃了保平安
*嫩薑排骨熬的肉湯加點金針菇海苔和豆腐