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翠塘豆腐
翠塘豆腐 (4人分量)
材料:
雞蛋 2 隻
清湯 500 毫升
元貝 (切碎) 5克
龍利魚肉 (切粒) 10克
鮮魷 (切粒) 5克
鮮蝦 (切粒) 10克
芥蘭 (切粒) 10克
鮮草菇 (切粒) 10克
豆腐 (切粒) 1/4塊
調味料:
鹽1/2 茶匙
生粉水 適量
步驟:
1. 先用雞蛋和250毫升清湯做成蒸水蛋,備用。
2. 把元貝、龍利魚肉、鮮魷、鮮蝦、芥蘭和鮮草菇汆水,備用
。
3. 將豆腐、已汆水的食材和餘下的清湯煮沸,加鹽調味,再勾
生粉芡,然後放在蒸水蛋上即成。
本食譜由梅花邨小館提供。
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