豉椒素魚塊
Vegetarian Fish With Black Bean Sauce
材料:
500公克硬豆腐。2湯匙粟米粉。
3湯匙麵粉。1張腐皮。
2張紫菜。2湯匙菜油。(煎用)
調味料:
1湯匙醬油(生抽) 。1茶匙鹽。
1茶匙麻油。少許胡椒粉。
做法:
1. 除紫菜和菜油之外，將所有材料和調味料，一同用手爛，攪勻做成素魚漿。
2. 用一個同紫菜一樣大小的蒸盤，放2張紫菜在盤內(兩張成一張) ，將素魚漿放紫菜上弄平壓實，將它蒸30分鐘。冷涼後放冰箱。
3. 待凍後切開四條，2條切塊，(餘留下次用) 。
4. 不黏鍋中火加油，將素魚塊煎成金黃色，上碟。
5.豉汁:
一茶匙半辣椒豆豉醬，—湯匙醬油(老抽) ，
一茶匙半粟米粉，一茶匙糖，一茶匙麻油，鹽
少許，一碗水，將它煮滾淋在素魚塊上即成。
Ingredients:
500g firm tofu, 2 tbsp of corn starch.
3 tbsp plain flour, 1 sheet of dried bean curd.
2 sheets of seaweed, 2 tbsp of vegetable oil.
Seasonings:
1 tbsp of light soy sauce, 1 tsp of salt,
1 tsp of sesame oil, pinch of pepper.
Method:
1. Add all ingredients and seasonings (except seaweed and oil) evenly with your hands, mash tofu and the mixture together, make into vegetarian fish pulp.
2. Put 2 sheets of seaweed on a square plate (tin) in the same size as the seaweed, put the pulp on top of seaweed and press firmly then steam for 30 minutes, cool it down then put in refrigerator .
3. Take out from refrigerator, then cut into 4 strips, only 2 out of them cut into pieces (the rest for next meal).
4. Heat non -stick wok by medium heat, add oil then fry pieces until golden brown, remove and put on a plate.
5. Black bean sauce:
Bring to boil - 1 1/2 tsp of black bean sauce,
1 tbsp of soy sauce, 1 1/2 tsp corn starch,
1 tsp of sugar, 1 tsp sesame oil pinch of salt and 1 cup of water, then pour on vegetarian fish pieces (4).
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