食譜: 海鮮豆腐西蘭花 (Seafood and egg tofu with Broccoli)

當我寫哩個菜色個名時, 我覺得好似電影<<巫婆, 獅子, 魔衣櫥>>個名咁, 好有氣勢呀

上幾個食譜都係啖啖肉, 所以今次要整個無肉而有菜既, 清清下個腸胃先呀(我出食譜個次序都要為大家著想, 唔可以下下都淨係肉而忽略其他野嘛)

大家有無發覺豆腐唔見左呢? 其實佢好比d 海鮮蓋著, 係晒底, 豆腐索晒d汁所以食落好正呀

其實我覺得個味道真係唔錯, 但我煮時個汁唔夠多, 同埋唔夠杰呀, 如果唔係應該效果會再好d

正所謂: 海鮮豆腐西蘭花, 好味多汁人人讚

我今次玩排碟, 靚唔靚先?

做法 Ingredients:
1- 西蘭花2棵, 洗淨, 切件 (2 Broccoli, peeled and cut into pieces)
2- 急凍熟蝦10隻, 解凍 (可改鮮蝦) (10 Cooked frozen shrimps, defreeze )
3- 急凍蟹柳5條, 洗淨, 切粒 (5 crab meats, clean and cut into pieces)
4- 雜豆1杯左右 (1 cup of frozen vegetable mix)
5- 蒜蓉1湯匙 (1 tbsp chopped garlic)
6- 大洋蔥1個, 去衣切粒 (1 large onion, peeled and cut into pieces)
7- 玉子豆腐1條, 切件 (1egg tofu, sliced)

汁料 Sauce:
1- 金寶濃縮雞湯 1/3罐 (1/3 cane of concentrated chicken broth)
2- 水1/2罐(用番金寶湯罐) (1/2 cane of water)
3- 鹽少許 (a bit of salt)
4- 痲油少許 (a bit of sesame oil)
5- 胡椒粉少許 (a bit of white pepper)
6- 生粉1湯匙 (1 tbsp corn starch)
7- 蛋白2隻(非必要) (2 egg white, no yolk, optional)

做法 Methods:
1- 蝦用蒜鹽胡椒粉醃一醃, 雜豆用薑片飛一飛水
2- 西蘭花先用出一出水, 加少許鹽撈一撈, 排碟
3- 快火落油起鑊, 玉子豆腐沾上生粉, 放入油中煎至兩金黃, 放入碟中
4- 快火落油起鑊, 爆香蒜蓉, 加入洋蔥, 加些鹽炒至軟身, 加入雜豆略炒, 加入熟蝦略炒(生蝦就要炒熟), 最後先加入蟹柳略炒, 加汁料攪勻, 滾起至杰身, 加入就可以鋪在豆腐上即成

1- Marinade the shrimps with garlic salt and some white pepper.  Mix vege boiled it with some slice of ginger for couple minutes.  Drain it.
2- Broccoli cooks it under hot water for couple minutes.  Drain it and mix with some salt.  Put it in the dish
3- Heat the pan with oil under high heat.  Put tofu covered with corn starch in the pan.  Fry it until each side turn brown.  Put it in the dish
4- Heat the pan with oil under high heat.  Fry the garlic until brown.  Add the onion and some salt to stir-fry it until soft.  Add and stir-fry the mix vege.  Add and stir-fry the shrimp.  Add and stir-fry the crab meat.  Add the sauce until it is boiled and thick.  Put it over the tofu.

材料:

1- 蟹柳易爛, 最好最後先炒, 減低受損程度
2- 蛋白和麻油最好是熄火後落
3- 煎玉子豆腐時不要反太多, 要煎好一面先好反