食譜: 竹輪粟米豆腐羹 (Chikuwa and tofu in creamy corn soup)

一聽到竹輪, 你諗到啲咩呢? 以為係竹筍切圈? 哈哈

其實竹輪就係香港人成日叫"獅子狗卷"嘅魚卷呀

當時香港"忍者小靈精"卡通入面個隻獅子狗, 就係好鐘意食竹輪, 但當時香港未有得買, 所以就譯左做"獅子狗卷"啦, 哈哈哈

哩個豆腐加粟米健康又好味, 大家不況試吓啦, 罐頭粟米唔夠多就不況加啲急凍粟米粒, 咁就會豐富好多呀

正所謂: 竹輪粟米豆腐羹, 粒粒香滑好口感

真係又簡單又好味呀

tonytsang and kareny recipy
烹調時間: 40分鐘左右

1- 竹輪6條(獅子狗卷), 切粒( 6 Chikuwa, diced)
2- 滑豆腐1盒, , 隔水, 切粒 (1 small box of tofu, drained, diced)
3- 罐頭忌廉粟米1罐 (1 cane of Sweet corn cream style)
4- 大雞蛋1隻, 發勻 (1 large egg, blended)
5- 日本湯麵底湯粉1包(35oz), 非必要 (1 bag of Bonito Flavored soup stock, optional)
6- 鹽少許 (Some salt)
7- 水2/3罐 (2/3 cane of water)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 忌廉粟米和水倒入煲內, 大火滾起(圖1)

2- 加入豆腐和竹輪中火煲15分鐘(圖2), 加入鹽和湯粉調味, 熄火, 加入蛋漿攪勻即成

1- Add Creamy corns and water into a pot and boil it under high heat (fig1)

2- Once it is boiled, add the tofu and chikuwa and cook it under medium heat for 15 mins (fig2).  Add the salt and soup base to taste.  Turn the heat off.  Add and stir well the egg.tonytsang and kareny recipy

1- 如果已經夠味, 不用下晒一包湯粉的

2- 如嫌湯太杰, 可以在加蛋前加多點熱水開稀

3- 我用的忌廉粟米

4- 我用的"日本湯麵底湯粉", 希望hk有得買啦

5- 竹輪應該係日本超市有得賣:

tonytsang and kareny recipy