材料：Ingredients
豆腐袋 12個 (Bean curd bags12 pieces)， 雞腿肉6安士 (Chicken meat 6oz)， 中蝦6安士
(Shrimp meat 6oz)，冬菇 三隻 (Mushroom 3 pieces)， 紅蘿蔔兩安士 (Carrot 2oz)， 西芹兩安士 (Celery 2oz)， 韭菜半磅 (Chives ½ lb)。
魚籽0.5 安士 (Flying Fish Roe 0.5 oz ), 白菜仔 10 棵 (Little bok choy 10 strips)
炒餡料調味： Stuffing Seasoning
生抽一湯匙 (Soy sauce 1T), 糖1茶匙 (Sugar 1 t)，胡椒粉麻油少許 (Sesame oil & Pepper a little bit)， 粟粉開水半茶匙 (Cornstarch solution 1/2 t)。
蒸豆腐袋調味料： Steam Tofu Bags Seasoning
雞湯 一杯半 (Chicken broth 1.5 C)， 美極鮮醬油少許 (Maggi sauce a little bit)， 蠔油 一湯匙 (Oyster sauce 1T)， 糖 一茶匙 (Sugar 1 t)， 胡椒粉麻油各少許 (Sesame oil & Pepper a little bit)， 粟粉開水 一湯匙 (Cornstarch solution 1 T)。
做法: Method
把所有材料切幼粒備用. 韭菜切去硬梗部分, 取較長的葉片, 用沸水稍微川燙一下, 撈起過冷水備用. (扎實袋囗用), 餘下的韭菜切粒做饀料用.
Cut all the ingredients into small pieces for later use. Cut the stalks of leeks。Pick some long leaves of leeks and boil them in water for a little bit. Remove the leaves from hot water and rinse them with cool water (use the leaves to tie the Toufu bags later). Leave the rest of leeks as stuffing.
熱鑊下油, 放入材料炒香, 加入炒餡料兜勻後盛出, 用湯匙把饀料裝進豆腐袋中, 用韭菜扎實袋口便可.
Heat the oil, add the ingredients and stir-fry, add the fried fillings and stir well. Fill the tofu bag
with a spoon, and use the leek to tie the bag up.
將福袋及已經混合好醬汁料放入深碟中, 蓋上鍋蓋蒸五分鐘.
Put the lucky bag and the mixed sauce into a deep saucer, cover the pot and steam for five minutes.
白菜仔用油鹽水灼熟放在碟中央.把豆腐袋取出排放在碟上, 再用粟粉水拌勻鍋中醬汁, 淋在福袋上便成.最後放上少許魚籽在豆腐袋上裝飾, 以増潻美感.
Boil the Little bok choy strips with salty water with oil. Place the bok choy on the center of the plate. Remove the toufu bags from the pot and arrange them on the plate. Mix the seasoning sauce with corn starch water, and pour the sauce on the toufu bags. Lastly, decorate the dish with fish roe.
梁師傅小貼士
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Chef’s Tips:
豆腐袋可以在日本或華人超市買到.
作為新春菜式很有好意頭呢!
You may buy the Toufu bag in Japanese or Chinese supermarkets.
It is a creative dish for Chinese New Year.
本食譜及照片由
[ 梁廚美食] 烹飪節目梁師傅提供
Recipe and Photo developed by Master Chef James Leung
