精选食谱

Hakka Yong Tau Foo with Prawn Paste

客家虾滑酿豆腐

材料
高汤材料 (可选)
包装
烹饪方法
步骤 1
将苦瓜切大约1寸宽后去掉苦瓜籽,秋葵斜着切45度后去掉籽,茄子切1/2 寸,豆腐卜中间划开一道,注意不要划断。
步骤 2
取适量的虾滑酿入茄子、秋葵、苦瓜及豆腐卜,注意份量不可太多以免裂开。
步骤 3
锅里放入少许油加热,先放入豆腐卜,再放入苦瓜、茄子及秋葵,只需煎抹有虾滑馅料的表面至金黄色即可。
步骤 3
待煎好后把高汤及1汤勺生抽倒入锅中,煮约10分钟即刻享用。
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