Monday, July 04, 2011

Hakka Yong Tau Foo 客家酿豆腐

我不常光顾食阁或小贩中心的酿豆腐摊位,因为酿的馅料大多数都只是鱼肉,跟我妈妈以前做的酿豆腐有差。

我小时候吃的酿豆腐都是酿猪肉加鱼肉,有时也会加入咸鱼。比外面卖的好吃多了。不过自从妈妈吃素以后,这道菜也在餐桌上消失了。对酿豆腐的味道总是念念不忘,前天决定亲自动手试试。


这是简化了的酿豆腐,少了不健康的咸鱼。妈妈从头到尾都在一旁指导,从怎么酿馅料到怎么煎豆腐。还好有她帮忙,我第一次做酿豆腐,看起来还挺不错的!不过还是有待进步。

以前我们酿豆腐是做一大锅的,然后吃上好几天。以下是小份量的酿豆腐。如果喜欢,还可以酿豆卜、辣椒、羊角豆、苦瓜、香菇、茄子等。


客家酿豆腐

材料:
3个豆干
75克猪肉碎
75克鱼浆
2粒马蹄
少许青葱粒
1/2个鸡蛋

调味:
1/2茶匙盐
1茶匙胡椒粉
1茶匙玉米粉
1茶匙麻油
1茶匙蚝油
1茶匙蒜油

做法:
1。马蹄洗净,去皮切碎。
2。猪肉碎,鱼浆,马蹄碎,青葱粒和鸡蛋搅拌均匀,加入调味腌10分钟。
3。豆干洗净拍干,切开成三角形,中间挖去一小块豆干,撒上玉米粉,把肉馅酿入。
4。油烧热,先把酿豆腐酿肉的一面煎至金黄,再把豆腐的两面煎至金黄。
5。加水焖10-15分钟,加少许盐,酱青,蚝油调味即可。

取自:优1周289期

9 comments:

  1. 我也是有加咸鱼,觉得很好吃:)

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  2. My mom's hakka, so I eat this all the time! Yours does look a little more complicated, which I'm sure makes it nicer :p And I've the same bowl as you hehe

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  3. Your Hakka YTF look authentic and good.

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  4. 这个我也要学下, 因为我喜欢吃, 但是不会弄。 你的看起来很好吃, 我喜欢豆腐和羊角豆的。

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  5. Your stuffed beancurd look absolutely delicious! I am sure all these worth the effort and time that you put in while making them :)

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  6. I love Hakka YTF because they added the salted fish and minced meat in the fish paste. So delicious!

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  7. 我也很喜欢吃客家酿豆腐,你的看起来很诱人。

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  8. hi, 我是客家人,所以绝对喜欢这道酿豆腐^^

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  9. I am a Hakka that does not speak a word of Hakka, shame on my Dad because he did not speak Hakka to me, hehe but then I know how to eat Hakka food and learned to cook some dishes recently. Your YTF looks very delicious!

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