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蟹黃豆腐



材料:

蛋豆腐1盒
蟹腳肉20公克
紅蘿蔔10公克
蔥1支
薑10公克
太白粉水1小匙

調味料:

a.水50㏄
糖1小匙
鹽1/2小匙
蠔油1小匙
紹興酒1小匙
b.香油1小匙

作法:

 1.蛋豆腐切小塊;蟹腿肉切粒;紅蘿蔔去皮切粒;蔥切花;薑切粒,備用。
 2.熱鍋倒入適量的油,放入作法1的蛋豆腐煎至表面焦黃,取出備用。
 3.另熱一鍋倒入適量的油,放入作法1的薑末爆香,再放入紅蘿蔔粒、蟹腿肉粒拌炒均勻。
 4.再加入調味料a及作法1的豆腐塊,轉小火蓋上鍋蓋燜煮約4~5分鐘。
 5.加入太白粉水勾芡,最後加入香油及蔥花即可。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。