金沙海鲜豆腐煲
材料
"1.白虾 8只","2.透抽 1只","3.鱼片 2巴掌大1片","4.板豆腐 1块","5.咸蛋 1-2颗","6.南瓜 薄片数片","7.生香菇 数朵","8.四季豆 数根","9红萝卜 几片","10.姜片 几片","11.蒜头 3颗","12.香菜 随意"
做法
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1: 备料.
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2: 虾剥壳,开背,去肠泥,虾壳以油炒香,下水.水滚即可,沥出虾汤备用.
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3: 咸蛋分出蛋黄蛋白(一般只取用蛋黄);南瓜切片煎香.
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4: 四季豆盐水烫八分熟切斜段.鱼切斜片,以米酒白胡椒醃10分钟.透抽洗净切花切片.
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5: 姜酒水略烫透抽,虾备用.
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6: 豆腐切片略煎.
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7: 热锅,以油炒香姜片,蒜片,红萝卜,香菇,拨一边,下咸蛋黄炒至冒泡,和刚刚的材料同炒,下豆腐,下虾汤略滚一分钟.
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8: 鱼片略裹玉米粉下锅,下南瓜片,透抽,虾,四季豆略滚,调味,不够浓稠者在此时以玉米粉水勾薄芡.起锅前下香菜略拌.沿锅边下二汤匙米酒增香即可.