陈麻婆豆腐
2人份

材料
豆腐1块(切成2厘米方块)
油2小匙、猪肉碎80克
韭葱1根(剁碎白色部分,绿叶部分切段)
高汤180毫升、生粉适量

调味料A
豆瓣酱1大匙、甜面酱1小匙
豆豉2小匙(剁碎)
红椒粉1小匙、辣椒油½小匙

调味料B
清酒1小匙、黑酱油1小匙
适量盐、淀粉水2小匙
油2小匙、四川花椒粉1小匙
辣椒油½小匙

做法

  1.  把豆腐在盐水里煮至硬,沥干待用。
  2. 热油,加入猪肉碎炒至酥松, 加入调味料A拌炒均匀。
  3. 加入豆腐,高汤和韭葱白炖煮。加入调味料B搅拌均匀,加入韭葱段。
  4. 加入生粉勾芡后,转中火搅拌至汤汁浓稠即可。

 

Chen’s Mapo Doufu
serves 2

Ingredients
1 Tofu(cut into 2cm cube)
2 tsp oil
80g minced pork
1 stalk leek (mince white root part,
cut green leaves into sections)
180ml stock
some starch

Seasoning A
1 tbsp fermented bean paste
1 tsp weet bean sauce
2 tsp fermented bean
1 tsp cayenne pepper
½ tsp chilli oil

Seasoning B
1 tsp sake
1 tsp dark soy sauce some salt
2 tsp starch with water
2 tsp oil
1 tsp Szechwan peppercorn powder
½ tsp chilli oil

Method

  1. Cook tofu in salted water until firm. Drain and set aside.
  2. Heat oil. Add miced pork and fry until cooked. Add Seasoning A and toss evenly.
  3. Add tofu, stock and minced white leek root to stew cook. Add Seasoning B and mix well. Sprinkle sectioned leek leaves.
  4. Thicken with starch. Turn to medium heat and stir cook until the gravy is more thick.
食谱提供: 四川饭店 Shisen Hanten
地址:Mandarin Orchard Singapore Orchard Wing Level 35, 333 Orchard Road
电话:6831 6262/ 6831 6266
示范厨师: 陈建太郎 Chen Kentaro
行政总厨 Executive Chef

 

更多详情刊载于469期(2014年11月30日出版)