香煎雜菜豆腐米餅 Pan-Fried Vegetables and Tofu Rice Cake

香煎雜菜豆腐米餅 Pan-Fried Vegetables and Tofu Rice Cake
06/04/2018 Green Common

香煎雜菜豆腐米餅 

Pan-Fried Vegetables and Tofu Rice Cake

 

愛煮麗人創辦人陳彥琳

 Alvina Chan, Founder, Alvina Cookery

食譜特色

  • 食譜可以利用隔夜飯,只需將隔夜飯蒸熱便可與豆腐混合。

材料:

  • 白飯 200克
  • 菜心 2-3棵
  • 甘筍 30克
  • 硬豆腐 200克
  • 粟粉 2湯匙

醬汁:

  • 白麵豉醬 2湯匙
  • 薑蓉 2茶匙
  • 楓糖漿或糖漿 2茶匙
  • 麻油 4湯匙
  • 檸檬汁 4湯匙
  • 橄欖油 1茶匙

烹調步驟:

  1. 硬豆腐隔水蒸10分鐘。甘筍和菜心切碎。
  2. 用手或叉壓碎豆腐,加入飯、甘筍和菜心拌勻,並加鹽調味。
  3. 用手把材料弄成8個圓餅並沾上粟粉。
  4. 在易潔鍋加入油,每邊煎2-3分鐘至金黃色。
  5. 預備麵豉薑蓉香檸汁: 把所有醬汁材料拌勻,最後加入橄欖油。

烹調小貼士

  • 為避免圓餅有過多水分,蒸硬豆腐前可用重物壓30分鐘,以釋出多餘水分。蒸時亦可用耐熱保鮮紙包住豆腐,以免吸取倒汗水。

Recipe Highlights

  • This is an excellent recipe to use leftover rice. Leftover rice can just be steamed before cooking so that it can be mixed with the tofu easily.

Ingredients:

  • Rice (cooked) 200 g
  • Choi sum 2-3 bunches
  • Carrot 30 g
  • Firm tofu   200 g
  • Corn starch 2 tbsp 

Seasonings:

  • White miso 2 tbsp
  • Minced ginger 2 tsp
  • Maple syrup or syrup 2 tsp
  • Sesame oil 4 tbsp
  • Lemon juice 4 tbsp
  • Olive oil 1 tsp

Cooking Steps:

    1. Steam the tofu for 10 minutes. Chop the carrot and choi sum.
    2. Using hands or a fork, mash the tofu. Add in the rice, carrot and choi sum. Mix well and season with salt.
    3. Mould the ingredients into 8 patties and dust with corn starch.
    4. Heat oil in a non-stick pan and pan-fry the patties for 2-3 minutes on each side until they turn golden.
    5. To make the miso, ginger and lemon sauce: mix all the sauce ingredients except the olive oil which should be added in at last.

Cooking Tips

  • To prevent patties from holding too much water, you can place a heavy object on the firm tofu before steaming to squeeze out its moisture. You can also wrap the tofu with heat-proof plastic wrap to prevent the moisture of the steam from dripping over it.

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