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( n& i3 C# {2 F; [, x+ o; v |
| 簡介： | 建議成人每日攝取1000毫克鈣質，而一磚硬豆腐便能提供約200-300毫克鈣，即每日三份之一攝取量。 |
| 材料： | 豆腐 [實豆腐] 2 件 [約 450 克/1 磅/12 兩] [瀝乾及切片]，鹽 1/2 茶匙，雞蛋 2 隻 [打勻]，蔥絲 裝飾用 Bean curd/Tofu [firm] 2 [about 450 g/1 lb] [drained and sliced], Salt 1/2 tsp, Eggs 2 [beaten], Shredded green onion for garnish |
| 製法： | 1. 豆腐用鹽醃15分鐘，瀝乾。+ [% g% n6 z# y4 ]5 H1 A 2. 將豆腐沾上蛋汁，放入熱油炸至金黃熟透，瀝乾後上碟。" V3 w8 F9 y' c# b! A! C 3. 燒熱1湯匙油，下芡汁煮至熱透，淋於豆腐上，飾以蔥絲。 1. Marinate bean curd with salt for 15 minutes. Drain.tvb now,tvbnow,bttvb/ [8 d4 D5 |4 o# F5 v 2. Brush bean curd with egg mixture. Deep-fry bean curd in hot oil until golden yellow and done. Drain and put on a serving plate.tvb now,tvbnow,bttvb: E M8 W* }$ |) m: P/ H 3. Heat 1 tbsp oil. Heat through the sauce mix and pour over bean curd. Garnish wth shredded green onion. |
| 調味： | 芡汁： ( w9 [7 J4 Y( f* a. R# A 李錦記舊庄特級蠔油 2 湯匙，粟粉 1 茶匙，糖 2 茶匙，水 125 毫升 [1/2 杯]tvboxnow.com' r$ i7 G" x$ y3 l6 b& X Sauce Mix： , S4 r+ a+ c( p& g g1 K' O Lee Kum Kee Premium Oyster Sauce 2 tbsp, Corn starch 1 tsp, Sugar 2 tsp, Water 125 ml [1/2 cup] |
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