琵琶豆腐

琵琶豆腐 Pipa Tofu 

出自:Maggy's Kitchen 

材料Ingredients:

硬豆腐/布包豆腐  Firm Tofu or Tofu for deep fry   200g    
蝦  Shrimps               80g     
蝦米 Dried Shrimps   5g 
雞蛋 Egg                   1pc           
蔥花 Chopped Spring Onion    2tbsp   
菜心 Choi Sum                        拌碟, Garnishing

調味Seasoning:
鹽 Salt                             1/3tsp
雞粉 Chicken Powder      1/2tsp
生粉 Potato Starch          1tsp
麵粉 Plain Flour               1tbsp
胡椒粉 White Pepper      少許, Dash

汁料 Sauce:
蠔油 Oyster Sauce          1tsp
雞粉 Chicken Powder     1/2tsp
水 Water                          150ml
鹽 Salt                             少許, Dash
糖 Sugar                          少許, Dash
麻油 Sesame Oil             少許, Dash
胡椒粉 White Pepper      少許, Dash

粟粉芡 Thickening:
粟粉 Corn Starch          1tsp
水 Water                       1tsp

做法 How to Make:
1. 蝦去頭去殼, 去腸洗淨, 用刀拍爛, 挅碎, 打至起膠質。
Remove the head and shell of the shrimp, devein and rinse. Smash by Chinese cleaver, chop it , blend it until sticky.
2. 豆腐隔水備用。菜心洗淨。蝦米浸軟切碎。
Drain the tofu, discard excess water. Rinse the choi sum and set aside. Soak the dry shrimps until softened and chop finely.
3. 將膠蝦混合豆腐, 雞蛋和調味拌勻, 湯匙先沾生油防黏, 燒熱油, 盛起混合材料平匙滑下鑊, 炸至金黃色盛起
Mash the tofu, mix thoroughly with other ingredients and seasoning. Heat up oil in a wok or frying pot. Lightly coat the Chinese soup spoon with oil for making a nice sharp without mixture sticking on the spoon. Shape the tofu by Chinese soup spoon and gently slide it into the oil, deep fry until it turns golden brown. Remove and put on serving plate.
4. 燒滾水, 加少許油、鹽, 糖和雞粉, 下菜心焯熟, 盛起隔水後圍碟邊
Bring a pot of water to boil, add some oil, salt, sugar and chicken powder to boiling water. Blanch the choi sum, drain and set it around the plate as garnishing.
5. 煮滾調味, 加少許老抽較色, ,埋粟粉芡, 淋上豆腐上即可
Bring the sauce to boil, add some dark soy sauce if darker color is preferred. Pour in the thickening, mix well. Pour over tofu, Enjoy!

Cooking Notes: 
* 每次用湯匙盛起豆腐前都應該先將湯匙沾上油,這樣可以令豆腐更容易完整地滑下油鑊, 保持橢圓形狀
Coating the soup spoon with oil is a very important step to keep the oval shape. Mixture  would be easier to be slided into oil with oil coating.
* 豆腐剛下鑊時可以先不要動它, 讓它稍為定形後才輕輕推開, 以免將其弄散
Do not stir the mixture after you slide it into oil until they firmed up, or they may get separated.