蒸豆腐豬肉雞蛋 Steamed tofu, pork and eggs

材料:

豆腐150克
免治豬肉70克
雞蛋4隻
芫茜20克

免治豬肉調味:

雞粉1茶匙
醬油1茶匙
麻油1湯匙
胡椒粉1茶匙

雞蛋調味:

雞粉1茶匙

做法:

1. 將一隻碟放在豆腐上面加壓約30分鐘, 擠出水份, 然後用薯茸棒將豆腐搗爛至泥狀, 待用
2. 免治豬肉下調味拌匀, 待用
3. 雞蛋加入調味一起拂匀, 待用
4. 芫茜切碎, 待用
5. 將豆腐、免治豬肉、雞蛋及芫茜拌匀, 然後放上深碟
6. 用大火隔水蒸約10分鐘即成

Ingredients:

150 gram Tofu
70 gram Minced pork
4 pcs Eggs
20 gram Chinese parsley

Seasoning for minced pork:

1 teaspoon Chicken powder
1 teaspoon Soy sauce
1 tablespoon Sesame oil
1 teaspoon Ground white pepper

Seasoning for eggs:

1 teaspoon Chicken powder

Method:

1. Place a plate on top of tofu for 30 minutes in order to press out its water. Then use a potato smash to smash the tofu.
2. Seasoning the minced pork. Set aside.
3. Whisk the eggs with seasoning. Set aside.
4. Chopped the Chinese parsley finely. Set aside.
5. Mix tofu, minced pork, eggs and Chinese parsley well and place it in a deep plate.
6. Steam over high heat for about 10 minutes until done.

將豆腐壓出水 Press out water from tofu

薯茸棒 Potato Smash

未蒸前 Before steam

蒸好後 After steamed