鍋蹋豆腐

レシピ

作り方

1: Cut tofu in chunks,sprinkle salt,leave for awhile.Heat up enough oil for frying,low heat,dredge tofu with flour,then in egg wash,then deep fry in oil,til golden,lift out,when all pieces are fried,trim off the untidy bits.Now make sauce,heat up some oil,add in minced ginger,then chicken stock,(or made with your 中華 stock granule),soy sauce,salt,cooking wine,sugar,蝦子，add in the tofu,braise for 3-4 minutes,with lid on,then thicken with starch(I used 葛!),off heat,add sesame oil.Plate and sprinkle negi.

ポイント

I used firmer tofu,I like the stronger tofu taste and they are easier to handle,but it's up to you!

みんなの投稿 (7)

: rick chan

Dish from Beijing!
For us cooking at home,dried shrimp roe /蝦子 is mainly used for mixing in noodle,however there are still a few dishes we could make with it,this is one of them.So damn tasty,one of my favorite tofu dish,I always order it at restaurant,but actually not difficult to make at home,if y

: ゆかり

Thank you always for your kind teaching.Your mention is polite and easy to understand,it's a great help to me😊🙏
I like this dish that made from minimal ingredients! Also I like firmer Tofu the best,I'll make it with 木綿豆腐.
Whoopee!! I am glad that I can eat Beijing cuisine in my home.i'll make it so

: rick chan

You are most welcome,my dear!I hope you understand,I did try to be as polite as possible!Yes the ingredient is minimal and simple,not much work too,but you'll be surprised how good it tastes!Thanks to 蝦子！In HK,there is a even firmer tofu than 木綿 tofu,apart from cold tofu dish like 冷奴,I prefer the st

: rick chan

stronger taste of firmer ones!But whatever type you use,it'll be fine!
Please try it anytime,I am sure Ivy will be super exited to see your 鍋塌豆腐.
Let me know if you have any problem,but I think it's a piece of cake for you!