2 1/2 pcs dried bean curd / 豆干 2 1/2块 2 pcs vegetarian mutton / 素羊肉 2粒 1 pc Chinese mushroom / 冬菇 1朵 1 small pc preserved turnip / tai tow choy / 大头菜 1小片 1 tbsp tapioca flour / 木薯粉 1汤匙 1 tbsp water / 清水 1汤匙 3 tbsp cooking oil / 油 3汤匙
Seasoning
A pinch of salt /盐 少许 A pinch of sugar/糖 少许
Method
Preparations 1. Halve 2 pieces of dried bean curds diagonally to form triangles. Use a spoon to slit a hole in the centre of each piece of dried bean curd. Chop the remaining ½ piece of bean curd finely. 2块豆干对角切半,形成三角形,中间挖一个洞。另外1/2块豆干切碎。
2.Chop vegetarian mutton. 素羊肉切碎。
3. Rinse Chinese mushroom and preserved turnip separately and chop finely. 冬菇和大头菜分别浸水,然后切碎。
4. Mix tapioca flour with water. 木薯粉和清水拌匀。
Method / 步骤: 1. Combine all chopped Ingredients to form the filling. Season with a pinch of salt and sugar. 把所有切碎的材料拌匀,拌入少许盐和糖调味。
2. Stuff the dried bean curds with the filling mixture. Rub some tapioca flour solution over. 将拌好的馅料酿入豆干洞里,抹上木薯粉水。
3. Heat up some oil in a wok. Arrange stuffed dried bean curds in the wok. 锅中烧热2汤匙油,把酿好的豆干排入锅里。
4. Deep-fry over high heat until both sides are golden brown. Serve. 以大火煎至酿豆干两面金黄色即可。