小菜
由 CookWhatHK0 次收藏
蟹黃豆腐煲用咸蛋黃蓉、蟹柳絲及清雞湯煮嫩豆腐，造出金黃仿蟹黃醬汁。
豆腐切粒，汆水備用。
Cut the tofu into cubes and blanch in boiling water, then set aside.
蛋黃蒸約 10 分鐘，趁熱壓成蓉（或可用微波爐加熱 10 秒）。
Steam the salted egg yolks for about 10 minutes, then mash them into a paste while hot (or microwave for 10 seconds).
落油後，放入咸蛋黃蓉炒香，然後分次加入蟹棒絲、豆腐、清雞湯、胡椒粉、鹽，最後可按個人喜好加入生粉水，上碟後加上蔥花伴碟。
Heat oil and stir-fry the mashed salted egg yolk until fragrant, then add the shredded crab sticks, tofu, chicken broth, white pepper and salt in batches. Finally add a cornflour slurry to taste, plate up and garnish with chopped spring onion.
