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紅麴 (紅糟) 燒豆腐 Braised Tofu with Anka Sauce

看起來簡單的豆腐,也可以有濃濃的古早味哦!

Braised Tofu with Anka Sauce 紅麴 (紅糟) 燒豆腐

Braised Tofu with Anka Sauce 紅麴 (紅糟) 燒豆腐

Ingredients

  • 2~3 blocks of firm tofu 老豆腐或百頁豆腐
  • 3~4 fresh shitake mushrooms 新鮮香菇
  • 2~3 tablespoons Anka sauce (Red yeast rice sauce) 紅麴 (紅糟) 醬
  • Gingers 薑
  • Soy sauce, sugar (optional) 醬油,糖隨意
  • Ground pork 豬絞肉(optional)

Directions

把豆腐切片,用紙巾包住吸掉多餘的水。豆腐片煎兩面到微焦。炒香絞肉(如果要的話。)
Slice tofu block into pieces. Wrap each pieces in paper towels and press to squeeze out excess water. Pan fry each pieces until a little golden brown. (Saute ground pork if needed.)

pan fry each sidestir fry ground pork

新鮮香菇切絲。在鍋中加入薑絲,香菇絲,紅麴醬,一杯水,(或要加絞肉也可。)一起以中火煮約10分鐘直到醬汁燒乾一點即可。
Cut shitake mushrooms into thin pieces. Add ginger and mushrooms into tofu, Anka sauce (Red yeast rice sauce), a cup of water, (and ground pork, optional.) Cook for 10 minutes (add a little bit soy sauce and sugar if needed) in medium heat until the sauce dries up a little.

cook about 10 minuteswith pork

Braised Tofu with Anka Sauce 紅麴 (紅糟) 燒豆腐

 

Note: 我是用現成的紅麴醬,味道已經很不錯了,不要加太多醬油以免太鹹。紅麴具有活血的功效,並可強化肝臟功能,增進免疫力,對降低膽固醇,避免高血壓很有幫助。
I use the store bought Anka sauce. Do not put lot of soy sauce for the Anka sauce is already pretty salty. The Red yeast is a natural fermented food item that will regulate human metabolism and increase immunity.

 

麻辣水煮魚 Spicy Fish Stew

Recipe provided by Sandy Cheng

麻麻辣辣的嚇嚇叫,讓你全身通通暢!

麻辣水煮魚 Spicy Fish Stew

麻辣水煮魚 Spicy Fish Stew

Ingredients

  • 2 ~ 3 pieces of whole fish fillets 魚片
  • 2 tablespoons cooking wine 米酒
  • 1 tablespoon corn starch 太白粉
  • 1 box tofu 豆腐
  • 4 celery 芹菜
  • 1 tablespoon Pericarpium Zanthoxyli pepper (huajiao) 花椒
  • 8~10 dry hot red chili pepper 乾辣椒
  • 2~3 tablespoons Ning Chi Spicy Pot Sauce 寧記麻辣鍋醬 (put more if want spicier)
  • 2 cups chicken or vegetable broth 高湯
  • Cilantro 香菜
  • Ginger, Garlic 薑,大蒜
  • Yellow bean sprouts 黃豆芽 (optional)

Directions

魚片切塊,放酒和太白粉抓一下。豆腐切塊,芹菜去絲切段。熱油鍋(油不要太熱),放花椒和乾辣椒炒香。喜歡口味重的也可以多放點薑和大蒜一起炒。
Cut fish fillets into pieces, marinate with cooking wine and corn starch. Cut tofu into cubes, celery into sections. Saute Pericarpium Zanthoxyli pepper (huajiao) and dry red chili peppers in medium heat until the favor comes out. Put some ginger and garlic for heavier taste if needed.

麻辣水煮魚 Spicy Fish Stew麻辣水煮魚 Spicy Fish Stew

把豆腐,芹菜和寧記麻辣鍋醬一起下鍋炒。視個人吃辣的程度放麻辣鍋醬。
Saute tofu, celery and spicy pot sauce together. It’s up to personal preference to decide the amount of sauce to put in.

麻辣水煮魚 Spicy Fish StewNing Chi Spicy Pot Sauce

加入高湯和水一起煮。湯煮開了後放入魚片加蓋繼續煮到熟。上面放香菜。
Add broth and water. When boiling, put in fish, covered until done. Put cilantro on top.

麻辣水煮魚 Spicy Fish Stew麻辣水煮魚 Spicy Fish Stew

麻辣水煮魚 Spicy Fish Stew

麻辣水煮魚 Spicy Fish Stew

Note: 寧記麻辣鍋醬是濃縮的醬汁,味道不錯,但非常辣。最好先放一點嘗一嘗辣度,再決定加多少。魚片放入就不要一直翻動,以免魚片散掉。如果要放黃豆芽,先燙熟放入容器最底,再放入煮好的水煮魚。將魚片換成牛肉片或豬肉片就是好吃的麻辣水煮牛或麻辣水煮肉片了!
Ning Chi Spicy Sauce is a concentrated sauce, very spicy. Best to put a little to taste spiciness first, and then decide how much to put in. When put in fish fillets, not to turn too much to avoid fish to be separated. If you want to put the yellow bean sprouts, boiled first,  put into the bottom of the container, then add the cooked spicy fish on top. Substitute fish with beef or pork to become tasty Spicy Beef Stew or Spicy Pork Stew!

 

麻辣涼拌百頁豆腐 Spicy Tofu Salad

又Q又有彈性的口感,配上點麻辣的香氣,很好的開胃菜哦!

Spicy Tofu Salad 麻辣涼拌百頁豆腐

Spicy Tofu Salad 麻辣涼拌百頁豆腐

Ingredients

  • 2 Frozen hundred-layered bean curd 百頁豆腐
  • some celery, cut into thin strips 芹菜絲
  • cilantro 香菜
  • Szechuan pepper powder 花椒粉
  • Hot chili sauce 辣椒醬
  • Minced garlic 蒜末
  • Salt
  • Sesame seed oil

Directions

將冷凍的百頁豆腐解凍後切長條。過水川燙一下放到盤子上涼。芹菜切絲,香菜切碎。等百頁豆腐涼了以後,拌入芹菜,香菜,花椒粉,蒜末,鹽,辣椒醬和麻油。口味依個人喜好。

Thaw the hundred-layered bean curd and cut into 2 inches long strips. Dip into a hot water for a short time and put into a plate to cool down.  Mix in shredded celery, chopped cilantro, Szechuan pepper powder, minced garlic, salt, chili sauce and sesame oil (up to  to personal taste preferences.)

Note: 百頁豆腐的植物性蛋白質是普通豆腐的五倍含量,而且更被人體吸收。可以煎,煮,炒,炸,燙等方式來料理。

 

味噌豆腐黃豆芽湯 Miso Tofu Bean Sprout Soup

簡單,營養豐富,又味道鮮美的湯!

Miso Tofu Soybean Sprout Soup 味噌豆腐黃豆芽湯

Miso Tofu Soybean Sprout Soup 味噌豆腐黃豆芽湯

Ingredients

  • 1 package Soybean sprout 黃豆芽
  • 1 box Tofu 豆腐
  • 1/2 cup Miso 味噌
  • 1 tablespoon sesame oil 麻油
  • 1 tablespoon minced ginger 薑末
  • Salt 鹽
  • Green onion 青蔥

Directions

黃豆芽洗淨瀝乾水分,豆腐切小方丁。熱鍋倒入麻油燒熱,先放入薑末炒出香味,再加入黃豆芽拌炒均勻。將水,鹽和豆腐加入鍋中大火煮開後改中火續熬煮十分鐘。熄火後加入調水後的味噌攪拌均勻,盛出撒上青蔥即可。

Wash and drain soybean sprouts, cut tofu into small squares. Heat sesame oil in a pot, add ginger and stir fry until fragrance comes out, then add soybean sprouts and stir fry evenly. Add water, salt, and tofu in the pot, change to medium heat after boiling for ten minutes.

Note: 黃豆芽是一種營養豐富,味道鮮美的蔬菜,是好的蛋白質和維生素的來源。味噌具有去除活性氧(自由基)的效果,又幫助消化。在一起煮出來的湯不用多放調味料就很鮮美了。
Soybean sprout is a nutritious, delicious vegetables, it’s a good sources of protein and vitamins. Miso can removal of free radicals, and help with digestion. It is very delicious to cook together, no extra seasoning needed.

 

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