⬇️⬇️English recipe follows⬇️⬇️ 琵琶豆腐 材料： 急凍蝦仁360克 軟豆腐2磚 處理： 1. 蝦仁，清水解凍，清水洗乾淨，擎乾水，放碗內。 2. 蝦仁調味： a. 胡椒粉少許 b. 生粉1茶匙 c. 鮑魚汁1茶匙 撈勻。 烹調： 1. 大火在鑊中燒熱油2湯匙。 2. 放蝦仁落鑊煎香。 3. 蝦仁，一面已煎至金黃色，反轉繼續煎。 4. 蝦仁，兩面已煎至金黃色，擎乾油，放碗內。 5. 洗乾淨雙手，抹乾。 6. 豆腐，加入調味料： a. 生粉2茶匙 b. 鮑魚汁／雞粉一茶匙 7. 用手揸爛豆腐。 8. 大火在鑊中燒熱油500毫升至70度。 9. 洗淨雙手，放蝦仁入豆腐，撈勻。 10. 用木筷子測試油溫，有小氣泡冒起，轉中慢火。 11. 用不鏽鋼羹刮一羹，弄至雞蛋形狀，壓實，放鑊內炸。 12. 豆腐，一面炸至金黃色，反轉繼續炸。 13. 兩面都已炸至金黃色，轉大火再炸半分鐘，不要熄火，夾起豆腐，放在已鋪好廚紙的碟上，熄火。 14. 隨個人口味配上喜歡的醬汁。 15. 完成，可享用。 Pipa tofu Ingredients: Frozen shrimps 360g Tofu 2 cubes Preparation: 1. Shrimps, defrost with tap water. Rinse thoroughly. Drain. Put in a bowl. 2. Season the shrimps: a. Pepper little b. Tapioca starch 1 tsp c. Abalone sauce 1 tsp Mix well. Steps: 1. Heat up oil 2 tbsp at high flame in wok. 2. Put the shrimps in wok. Fry well. 3. The shrimps, one side has been fried into golden yellow, flip over and continue frying. 4. The shrimps, both sides have been fried into golden yellow, drain the oil, put in a bowl. 5. Rinse your hands. Dry with kitchen towels. 6. Tofu, add seasoning: a. Tapioca starch 2 tsp b. Abalone sauce/chicken powder 1 tsp 7. Squash the tofu with your hands. 8. Heat up oil 500ml at high flame to about 70 C. 9. Rinse your hands. Put shrimps in tofu. Mix well. 10. Use a pair of rinsed wooden chopsticks to test the oil temperature, once there are small bubbles arising in the oil, turn to medium~low flame. 11. Take a scoop with a stainless steel spoon. Make in shape of eggs. Squash well. Deep fry in wok. 12. Tofu, one side has been deep fried into golden yellow, flip over and continue deep frying. 13. Both sides have been deep fried into golden yellow, turn to high flame, deep fry for half minute. Keep the fire on. Pick up tofu, put on top of kitchen towels on plate. Turn off fire. 14. Serve with your favourite sauce. 15. Complete. Serve.
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This dish, which is rare to supply in restaurants. It is not oily but crispy. Follow the steps to make one, everyone likes it.
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多謝賜教！一定會試試
琵琶豆腐
Pipa tofu
我未聽過有這菜式、但幾好吖。去買料今晚做
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Yummy yummy
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⬇️⬇️English recipe follows⬇️⬇️
琵琶豆腐
材料：
急凍蝦仁360克
軟豆腐2磚
處理：
1. 蝦仁，清水解凍，清水洗乾淨，擎乾水，放碗內。
2. 蝦仁調味：
a. 胡椒粉少許
b. 生粉1茶匙
c. 鮑魚汁1茶匙
撈勻。
烹調：
1. 大火在鑊中燒熱油2湯匙。
2. 放蝦仁落鑊煎香。
3. 蝦仁，一面已煎至金黃色，反轉繼續煎。
4. 蝦仁，兩面已煎至金黃色，擎乾油，放碗內。
5. 洗乾淨雙手，抹乾。
6. 豆腐，加入調味料：
a. 生粉2茶匙
b. 鮑魚汁／雞粉一茶匙
7. 用手揸爛豆腐。
8. 大火在鑊中燒熱油500毫升至70度。
9. 洗淨雙手，放蝦仁入豆腐，撈勻。
10. 用木筷子測試油溫，有小氣泡冒起，轉中慢火。
11. 用不鏽鋼羹刮一羹，弄至雞蛋形狀，壓實，放鑊內炸。
12. 豆腐，一面炸至金黃色，反轉繼續炸。
13. 兩面都已炸至金黃色，轉大火再炸半分鐘，不要熄火，夾起豆腐，放在已鋪好廚紙的碟上，熄火。
14. 隨個人口味配上喜歡的醬汁。
15. 完成，可享用。
Pipa tofu
Ingredients:
Frozen shrimps 360g
Tofu 2 cubes
Preparation:
1. Shrimps, defrost with tap water. Rinse thoroughly. Drain. Put in a bowl.
2. Season the shrimps:
a. Pepper little
b. Tapioca starch 1 tsp
c. Abalone sauce 1 tsp
Mix well.
Steps:
1. Heat up oil 2 tbsp at high flame in wok.
2. Put the shrimps in wok. Fry well.
3. The shrimps, one side has been fried into golden yellow, flip over and continue frying.
4. The shrimps, both sides have been fried into golden yellow, drain the oil, put in a bowl.
5. Rinse your hands. Dry with kitchen towels.
6. Tofu, add seasoning:
a. Tapioca starch 2 tsp
b. Abalone sauce/chicken powder 1 tsp
7. Squash the tofu with your hands.
8. Heat up oil 500ml at high flame to about 70 C.
9. Rinse your hands. Put shrimps in tofu. Mix well.
10. Use a pair of rinsed wooden chopsticks to test the oil temperature, once there are small bubbles arising in the oil, turn to medium~low flame.
11. Take a scoop with a stainless steel spoon. Make in shape of eggs. Squash well. Deep fry in wok.
12. Tofu, one side has been deep fried into golden yellow, flip over and continue deep frying.
13. Both sides have been deep fried into golden yellow, turn to high flame, deep fry for half minute. Keep the fire on. Pick up tofu, put on top of kitchen towels on plate. Turn off fire.
14. Serve with your favourite sauce.
15. Complete. Serve.
Good day chef,just add corn flour for this cutlets.
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👍🏼
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有 赏吗？
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