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紅燒油豆腐鑲肉 Braised Fried Tofu Stuffed with Pork

吸了飽飽湯汁的油豆腐,配上肉餡的味道和爽口的大白菜,好香啊!

紅燒油豆腐鑲肉 Braised Fried Tofu Stuffed with Pork

紅燒油豆腐鑲肉 Braised Fried Tofu Stuffed with Pork

Ingredients

  • 1 package or 12 pieces fried tofu 油豆腐泡
  • 1 pound ground pork 豬絞肉
  • 2 1/2 tablespoons soy sauce 醬油
  • 1/2 tablespoon cornstarch 太白粉
  • 1 tablespoon shaoxing wine 紹興酒
  • 1 teaspoon minced ginger 薑末
  • white pepper powder 白胡椒粉
  • 1 tablespoon sesame oil 麻油
  • 2 cloves garlic 蒜
  • Green onion 青蔥
  • 1/4 Napa cabbage 大白菜
  • 1 teaspoon sugar 糖
  • salt 鹽

Directions

先將油豆腐泡洗淨,開水川燙一下(去油味)。將豬絞肉和一大匙醬油,太白粉,薑末,米酒,白胡椒粉,些許蔥,麻油和一大匙水均勻攪拌(同一方向)。
Wash fried tofu and rinse in boiling water for a few minutes to get rid of oily taste.  Mix together ground pork, soy sauce, cornstarch, minced ginger, wine, white pepper powder, some green onion, sesame oil and one tablespoon of water.  Mix in the same direction until thoroughly combined.

boil the fried tofumix ground pork with ginger, garlic, green onion, cornstarch, rice wine and water

在油豆腐泡的一邊剪一個洞,將拌好的絞肉塞進油豆腐泡裡。在另一個盤子上鋪上燙好的大白菜備用。
Cut a little hole on one side of each fried tofu and stuff with pork mixture.  In another dish, line with cooked napa cabbage.

stuffed with ground porkcook napa cabbage until soft

以中火把每一個油豆腐泡鑲肉的一邊在油鍋底煎約兩分鐘。再加入蔥,一大匙半醬油,糖,鹽和水大約蓋到一半的高度,加蓋以中小火煮五至七分鐘。將煮好的豆腐泡放至擺好盤的大白菜上。剩下的湯汁用太白粉加水勾芡。
Place stuffed tofu meat side down to brown the meat in medium heat, about 2 minutes.  Add green onion, 1 1/2 tablespoon soy sauce, sugar and water to cover about half high of the fried tofu. Cover and cook in medium low heat until the sauce dry out a little, about 5 ~ 7 minutes. Place cooked fried tofu on top of napa cabbage.  Thicken the sauce with cornstarch water.

pan fry fried tofuthicken the sauce

將勾好芡的湯汁澆在油豆腐泡和白菜上即可。
Pour the thicken sauce over fried tofu and napa cabbage.

紅燒油豆腐鑲肉 Braised Fried Tofu Stuffed with Pork

紅燒油豆腐鑲肉 Braised Fried Tofu Stuffed with Pork

Note: 用青江菜擺盤也很漂亮喔。也可以在絞肉中放入剁碎荸薺,會有脆脆的口感!
You can substitute Bok choy with Napa cabbage for a different look.  Adding minced water chestnuts in the ground pork mix will have more crunchy taste!

 

烤奶油白菜 Baked Cream Napa Cabbage

滑潤的口感,香濃的奶油培根香,令人忘不了的味道!

Baked Cream Napa Cabbage 烤奶油白菜

Baked Cream Napa Cabbage 烤奶油白菜

Ingredients

  • 1/2 Napa Cabbage
  • 3 tablespoon dry shrimps 蝦米
  • 2 pieces bacon
  • 1/2 cup evaporated milk
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1/4 cup water
  • 1 teaspoon cooking oil
  • Bakeware 烤碗或深烤盤

Directions

白菜洗淨瀝乾切成塊備用。蝦米用水泡軟切小丁。培根也切成小丁。烤箱預熱350 F。
Wash and drain Napa cabbage and cut into pieces. Put dried shrimps in water to soften and chop into small  pieces.  Bacon are also cut into small pieces. Preheat oven 350 F.

鍋中熱一小匙油,先炒培根和蝦米至出現培根香氣,放入白菜、奶水、鹽,磨菇燜煮至熟爛。將白菜與蘑菇盛出備用,留湯汁。
Heat a teaspoon of the oil in a pot, pan-fry bacon and dried shrimps until aroma appears. Add cabbage, milk, salt, mushroom and simmer cook until soft. Take cabbage and mushrooms out. Save the broth.

另用炒鍋將四大匙奶油炒香麵粉至沒有粉粒之後,關小火,慢慢倒入白菜的湯汁與水拌至均勻沒有結塊,再煮至濃稠狀。
Put four tablespoons butter in a wok to saute the flour until no powder, use low heat and slowly pour the cabbage soup and water together until smooth, cook until thicken.

將濃稠麵糊倒出一半攪拌均勻在白菜中並倒入烤碗中,再把另一半麵糊鋪平在表面,放進烤箱以350 F烤約四十分鐘,湯汁有點乾,表面金黃色即可。
Pour half of thickened batter in cabbage in a bowl and mix evenly, then pave the other half of batter on the surface. Put in the oven in 350F for forty minutes until the broth has a bit dry and the surface is golden.

Note: 培根本身就已經會炒出很多油,不用再放油炒香蝦米。鋪在表面上的麵糊要均勻烤出來才會漂亮。
Bacon itself has already has a lot of oil, no need to add oil to saute dried shrimps. When bake, spread batter evenly on the surface will turn out nicely done.

 

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