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海鲜豆腐煲


https://www.youtube.com/channel/UC-bIW0FDwni1BfFZnVrD-Ig

食材:
北豆腐                                      一盒(680克)
虾                                               100克
蛤蜊                                             450克
鲜香菇                                        150克(6个)
青椒                                             75克
红椒                                             75克
葱白                                              15克
蒜                                                  10瓣
姜                                                   10克
油                                                   15ml+45ml
生抽                                                5ml+5ml
老抽                                                10ml
蚝油                                                5ml
盐                                                   1克
盐水                                                盐30克加冷水1L
糖                                                   5 克
料酒                                                15ml
白胡椒粉                                          1克
水淀粉                                             淀粉5克加煮蛤的水45ml
淀粉                                                 3克
煮蛤蜊的水                                          250ml

方法:
1. 先把蛤蜊浸入3%的盐水中(盐30克+冷水1L)加15ml 油吐沙2小时以上
2. 腌制去壳去虾线的虾仁:加生抽5ml,淀粉3克,白胡椒粉1克,拌匀备用
3. 青红椒切块;鲜香菇去蒂切厚片;切好葱白,姜和蒜;豆腐切块
4. 蛤蜊吐沙2小时后用刷子刷洗干净表面,冲洗后备用
5. 锅中加水1L,加姜片10克;水煮沸后倒入洗好的蛤蜊,加料酒15ml;继续煮3-5 分钟后捞出,此时蛤蜊壳已经打开了(没打开的就要挑出不吃,很可能是死的);再将蛤蜊肉从壳中取出备用; 保留煮蛤蜊的水
6. 中火热锅(建议用不粘锅)加油45ml加盐1克,将豆腐煎至两面金黄取出备用;用锅中剩余的油炒香蒜粒和葱白,再倒入青红椒和香菇炒至断生,然后加煮蛤蜊的水250ml,再倒入煎好的豆腐;加生抽5ml,老抽10ml,蚝油5ml,糖5克调味,翻炒后继续煮2分钟;加入腌制好的虾仁和取出的蛤蜊肉翻炒收汁;锅中汤汁所剩不多时,倒入准备好的水淀粉勾芡(倒入前先搅拌均匀,不然淀粉都沉淀在碗底);最后将所有食物装入一个预热过的砂锅内,一份非常美味的海鲜豆腐煲就完成了

Ingredients:
Northern style Tofu                         680g
Black Tiger Prawns                           100g
Live  Manila Clam                             1 lb
Fresh Shiitake mushroom                 150g
Green bell pepper                              75g
Red bell pepper                                  75g
Scallion’s white stem                          15g
Garlic                                                    10 cloves
Ginger                                                  10g
Oil                                                         1 tablespoon+3 tablespoons
Light soy sauce                                    1 teaspoon+1 teaspoon
Dark soy sauce                                     2 teaspoon
Oyster soy sauce                                  1 teaspoon
Salt                                                         1/4 teaspoon    
Salt water                                               2 tablespoons salt + 1L water
Sugar                                                      1 teaspoon
Cooking wine                                          1 tablespoon
White ground pepper powder                1 pinch
Cornstarch slurry                                   1 teaspoon corn starch+3 tablespoons clam broth
Corn starch                                             1/2 teaspoon
Clam broth                                              250ml                                                                        

Directions:
1. soak clams in 3% salt water (2 tablespoons salt+1L cold water), add 1 tablespoon of oil, for more than 2 hours—allow clams to spit out the sand from inside their shells
2. Marinate deveined and deshelled prawns: add light soy sauce 1 teaspoon, corn starch 1/2 teaspoon, white ground pepper powder 1 pinch, mix well and set aside
3. Cut a green bell pepper and a red bell pepper; remove shiitake mushroom stems and cut into thick slices; cut some scallion’s white stems and prepare some ginger and garlic; cut tofu into 1.5cm thick pieces
4. Brush to clean clams’ shells after 2 hours soaking in salt water, rinse under tap water and set aside
5. Pour 1L of cold water in a pan with some ginger slices, bring the water to a boil, add the cleaned clams to the boiling water and drizzle 1 tablespoon of cooking wine, cook for 3-5mins and remove the clams from the pan—the shells of the clams should be open;the ones with shells closed are not fresh enough to eat, pick them out; take the clam meat out of the shells and save the clam broth
6. Heat a pan (prefer non-stick pan)over medium heat, pour 3 tablespoons of oil and add 1/4 teaspoon of salt, pan-fry tofu to a golden color on both sides and remove them from the pan; saute garlic and scallion with the remaining oil in the pan, stir fry bell peppers and shiitake mushrooms until they are wilted; add 250ml of clam broth and fried tofu; season with 1 teaspoon of light soy sauce, 2 teaspoons of dark soy sauce, 1 teaspoon of oyster soy sauce, and 1 teaspoon of sugar, stir fry to mix with other ingredients and continue cooking for 2 mins; add marinated prawns and prepared clam meat; reduce the sauce to a preferred amount(not very much left), drizzle in prepared cornstarch slurry; then transfer all the food into a preheated clay pot (you can ignore this step if you do not have a clay pot); a delicious seafood tofu pot is ready
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2#

谢谢分享,可否用鱼露代生抽,老抽,耗油三样?
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3#

回复 2楼winterlicious的帖子

我想可以的,但我没试过。
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4#

学习学习
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5#

学习学习
hopemm 发表于 1/16/2020 5:14:38 AM 海鲜豆腐煲-5楼

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