美味风采 > 美味食谱 > 金汤碧绿豆腐
金汤碧绿豆腐
Gold & Jade Soup

Posted on August 7, 2017

┃EGG TOFU INGREDIENT┃
12 eggs, 500ml soya milk, 200g spinach

┃GARNISHING┃
100g Shitake mushroom, 100g spinach (juliennes and deep fried till crispy)

┃PUMPKIN SOUP INGREDIENT┃
500g pumpkin, 50g garlic, 50g shallot, 600ml stock

┃SEASONING┃
5g salt, 15g sugar, 5g chicken powder, 20g oyster sauce

┃METHOD┃
1. To prepare egg tofu: Separate egg white and yolks, use 12 egg white and 8 of the yolks to mixes with 5g salt and soya milk; and then strain into a square mold. (pic 1-3)
2. Juliennes spinach and add into egg sauce, cover with lid, steam with low heat for 18 minutes.(pic 4)
3. To prepare pumpkin soup: Deep fry garlic and shallot until golden brown, and then boil with pumpkin in stock until pumpkins soften; blend the pumpkin in blender until fine. Return pumpkin puree to pot, boil again, season to taste and thicken with starch. (pic 5)
4. Cut steam tofu into square pieces, deep fry until golden brown and arrange in plate; stir-fry Shitake mushroom and place on top of tofu. (pic 6)
5. Pour pumpkin soup over to serve. (pic 7)

┃豆腐材料┃
鸡蛋12颗、豆浆水500毫升、菠菜叶200克

┃装饰┃
松菇100克、菠菜叶100克(切丝炸至香脆)

┃金瓜汤材料┃
金瓜500g、蒜子50克、葱头仔50克、高汤600毫升

┃调味料┃
盐5克、糖15克、鸡精粉5克、蚝油20克

┃做法┃
1. 豆腐做法:取12颗蛋白,8颗蛋黄搅拌均匀后加入5g盐和豆浆水搅拌均匀。隔去杂物后放入四方模具中。(图1-3)
2. 菠菜切丝放入蛋液中,加盖用小火蒸18分钟备用。(图4)
3. 金瓜汤做法:蒜子,葱头仔爆至金黄后,和金瓜一同加入高汤中煮至金瓜软烂后放入搅拌机打成金瓜汤,放入锅中煮,加入调味料后勾芡。(图5)
4. 蒸好的豆腐待冷切成方块,炸至金黄后放入盘中,松菇清炒后放在豆腐上,撒上炸菠菜丝装饰。(图6)
5. 最后淋上金瓜汤汁即可。(图7)


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