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鮮蝦蒸燴豆脔 ( 4 人份量 ) |
Shrimp with Broccoli over Tofu |
材料
| Ingredients |
- 鮮蝦 ( 中蝦去殼去腸 ) 半磅
- 嫩豆腐 1 盒 ( 16 安士 )
- 西籣花半杯 ( 可用其他蔬菜 , 如鮮盧筍 , 紅蘿蔔 , 鮮青豆粒; 急凍紅籮蔔 , 青豆粒半杯替代 )
- 油 2 茶匙
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- 1/2 lb. shrimp - remove shell and vein
- 1 box soft Tofu (16 oz.)
- 1/2 cup of frozen carrot/green pea (can use other veggies - fresh asparagus, broccoli, carrot, fresh grren pea instead)
- 2 tsp oil
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醃蝦材料
| Seasoning Ingredients |
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- 1/4 tsp white pepper
- 1 tsp corn starch
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醬汁
| Seasoning Sauces |
- 豉油 2 茶匙
- 蠔酒 2 茶匙
- 清鷄湯 ¾ 杯或鷄精粉 1 湯匙加水 ¾ 杯
- 糖 1 茶匙
- 麻油 2 茶匙
- 生粉 1 湯匙
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- 2 tsp soy sauce
- 2 tsp oyster sauce
- 3/4 cup chicken broth or 3/4 cup water with 1 Tbsp chicken essense
- 1 tsp sugar
- 2 tsp sesame oil
- 1 Tbsp corn starch
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製法 |
Method |
- 焗爐預熱 375 度F
- 鮮蝦洗淨掠乾 , 用胡椒粉 , 生粉拌勻
- 西籣花放入滚水中 , 煮約半分鐘 , 取出冲凍水 , 掠乾備用
- 取出嫩豆腐 , 放在可以放入焗爐的焗盆或碟中 , 用刀橫切成 2 大片 , 再用錫紙覆薑密封 , 放入焗爐焗 15 分鐘 , 備用
- 熱鑊加 油2 茶匙 , 放入蝦炒至 7 成熟 , 取出
- 在鑊中倒入全部醬汁煮滾 , 加西籣花及蝦再煮熱 , 淋於熱豆腐表面 , 趁熱享用
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- Pre-heat oven to 375 F
- Clean shrimp, dry and mix well with white pepper and corn starch
- Cook broccoli in boiling water for 1/2 min.; run cold wate; set aside
- Remove tofu from box; lay on oven-proof plate/dish; cut tofu waist-wise; set side-by-side (see video); cover and seal with tin foil; put into oven and heat for 15 minutes; set aside
- In hot pan add 2 tsp oil; cook shrimp, 1 layer, till pink; flip shrimp; cook till 70% cooked; set aside
- Boil all 6 items of seasoning sauce; add broccoli and shrimp; cook till hot; pour over tofu; ENJOY
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