Thursday, 20 August 2015

酥炸酿豆腐卜 Crispy Stuffed Tofu Puffs (空气炸锅版 / Air Fryer Version)

金黄色的酿豆腐卜是我家近期最常煮的菜肴之一,炸得酥酥脆脆的,很少人会抗拒这样的美食。别看到名字“酥炸酿豆腐卜”就打退堂鼓,我的酥炸酿豆腐卜一点也不会油腻,因为用了空气炸锅来炸,不但减少了油的用量份,而且还可以让人吃得健康。酿豆腐卜的步骤其实还蛮简单的,只需在豆腐卜剪个小口,将里面反转出来,再把馅料酿在豆腐卜里就行了,一般我都会准备较多的份量,这样就可以分两三次吃。


这酿豆腐卜我做了很多次,可是却没有将它记录在部落格里,这次的酿豆腐卜成品很美,不得不让我抽空为它拍拍照,写写食谱。这次的食谱里用了两种不同的豆腐卜,一个是一般豆腐卜,另一个是文冬豆腐卜。家婆的同事送了包文冬著名的豆腐卜给她,当我打开冰箱看到那包豆腐卜时也吓了一跳,比一般的豆腐卜大很多,而且酿好馅料后分别更大,变成超级大的一颗,一般的豆腐卜在旁边也显得特别迷你。


酥炸酿豆腐卜外面那层炸得酥脆,里面的内馅吃起来有少许弹牙,而且加入了红萝卜和马蹄,让酿豆腐卜的口感更丰富,蘸着泰式辣椒酱一起吃更是一流,会让人一口接一口地吃个不停。无论是当点心、小食或菜肴,酥炸酿豆腐卜都很适合,有机会一定要尝一尝哦!












这两个Tiffin Carrier是最近败回来的,
一直想找机会让它们亮相,
这次终于找到机会了!





























左边的是冬豆腐卜,而右边的是普通的豆腐卜,大小真的差很远。









酥炸酿豆腐卜

材料:
豆腐卜 30个*
鱼胶 250克**
猪绞肉 300克
马蹄 50克(切碎)
红萝卜 40克(切碎)
葱花 2汤匙

调味料:
麻油 1汤匙
黄糖 1 1/2茶匙
粟粉 2汤匙
白胡椒粉 1/4茶匙
蛋白 1个
盐 1/4茶匙

做法:
1. 在一个大碗里加入鱼胶、猪绞肉、马蹄、红萝卜、葱花和调味料。用清洁的手将材料搅拌,往同一个方向搅拌数分钟直到馅料搅至有粘性及均匀。
2. 将豆腐卜用水冲洗,挤干水份,然后用厨房纸巾抹干。在豆腐卜表面切个口,然后小心地将豆腐卜反转过来。
3. 把馅料酿入豆腐卜内,一直重复做法直到用完所有馅料。
4. 把空气炸锅预热至180°C。扫上少许油在酿豆腐卜表面,然后把酿豆腐卜铺排在空气炸锅的烤盘或炸篮里,炸10分钟。10分钟后把酿豆腐卜翻过另一面,再以200°C炸5分钟或直到炸成金黄色。盛出排盘,伴与辣椒酱乘热享用。


备注:
*我用了12个文冬豆腐卜和18个普通的豆腐卜。
**我只加入少量的盐份,因为我买的鱼胶已经调味了。
***炸的时间视豆腐卜的大小而定,请自行调整。



Crispy Stuffed Tofu Puffs

Ingredients:
30 tofu puffs / bean curd puffs*
250 g fish paste**
300 g minced pork
50 g water chestnut, finely chopped
40 g carrot, finely chopped
2 tbsp chopped spring onion

Seasoning:
1 tbsp sesame oil
1 1/2 tsp brown sugar
2 tbsp cornstarch
1/4 tsp white pepper powder
1 egg white
1/4 tsp salt

Methods:
1. In a mixing bowl, add fish paste, minced pork, water chestnut, carrot, chopped spring onion and seasoning. Mix the ingredients using your clean hands in one direction for few minutes until it becomes sticky and well mix.

2. Rinse the tofu puffs and squeeze out the excess water, then pat dry with kitchen paper towel. Make a slit in each tofu puffs, then carefully turn the tofu puffs inside out.

3. Stuff the tofu puffs with the fillings. Repeat until all the fillings are used up.

4. Preheat air fryer to 180°C. Brush some oil on the stuffed tofu puffs, then arrange the stuffed tofu puffs on the air fryer grill pan / basket. Air fry the stuffed tofu puffs for 10 minutes, then turn the tofu puffs over, and air fry for another 5 minutes at  200°C or until the tofu puffs are golden brown. Dish out and serve hot with chilli sauce.


Note:
* I used 12 Bentong tofu puffs and 18 regular tofu puffs.
**I did not add much salt as the store bough fish paste is already seasoned.
***The time of frying is depending on the size of the stuffed tofu puffs, please adjust accordingly.








I'm submitting this post to the Best Recipes for Everyone August 2015 Event (BREE# 12 Dim Sum) organized by Fion of XuanHom's Mom and co-hosted by May (厨苑食谱).








This post is also linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.






6 comments:

  1. 这道酥炸酿豆腐卜看似很不错了, 肯定一口咬下时会有“咔啦咔啦”的酥脆声了!

    ReplyDelete
    Replies
    1. 谢谢,刚刚炸好真的很脆一下!

      Delete
  2. 看到那馅,真的好想一口就吞下去

    ReplyDelete
  3. looks good, I better take out my air fryer to work on it liao heehee

    ReplyDelete
  4. 这个我弄过
    嘻嘻无油炸我最喜欢
    你的那个便当我很喜欢
    那里买的?

    ReplyDelete
    Replies
    1. 那下次可以试一试无油炸的方法。我的Tiffin Carrier是在Mid Valley买的。有大的,也有小的。

      Delete

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