淘大廚藝坊:XO醬翠塘豆腐(蔬菜豆類篇)

XO醬翠塘豆腐
材料: 雞蛋3隻, 水3/4杯, 蝦仁7隻, 布包豆腐1/2件, 幼芥蘭梗4-5棵, 淘大(特辣)鮑魚XO醬3茶匙
調味料: 鹽1/8茶匙, 油1茶匙
芡汁: 淘大金標生抽2 1/2茶匙, 糖1/4茶匙, 粟粉1/2茶匙, 水4湯匙.
做法:
(1) 雞蛋加調味料拂勻, 加3/4杯水拌勻, 用匙撇掉泡沫, 隔水中小火蒸10分鐘, 鑊蓋不要蓋密
(2) 蝦仁, 豆腐及芥蘭梗切粒.
(3) 燒熱油, 下芥蘭粒及蝦仁粒略炒, 加入淘大(特辣)鮑魚XO醬爆香, 再攪勻芡汁料, 倒入鑊中不斷拌勻,放入豆腐輕手炒勻煮滾
(4) 把汁料淋上蒸蛋面, 即可.
*1杯=250毫升

Steam Egg with Bean Curd in XO Sauce
Ingredients:
3 eggs, water 3/4 cup, shrimps 7pcs, wrapped bean curd 1/2 pc, kale stems 4-5 stalks, Amoy (Extra Hot) Abalone XO Sauce 3 tsp
Seasoning:
Salt 1/8 tsp, cooking oil 1 tsp
Thickening:
Amoy Gold Label Light Soy Sauce 2 1/2 tsp, sugar 1/4 tsp, corn starch 1/2 tsp, water 4 tbsp
Method:
1. Beat the egg and mix with seasoning. Add 3/4 cup of water. Stir well. Skim off the bubbles with a spoon. Steam the egg for 10 mins over medium-low heat. Do not cover with lid.
2. Dice shrimps, bean curd and kale stems.
3. Heat the oil. Briefly fry kale stems and shrimps, and then sauté with XO sauce. Stir the sauce. Pour the thickening to the wok and keep stirring. Add bean curd and gently sauté them until boiled.
4. Pour the sauce over steam egg.
*1cup = 250ml

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