麻香豆腐的家常做法

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麻香豆腐的家常做法

8/08/2021

麻香豆腐
麻香豆腐

这款麻香豆腐是参照自清代《素食说略》中的「麻裹豆腐」。这种古老而健康的烹饪方法,也很适合现代人的口味。豆腐的豆香与芝麻的麻香搭配,经过蒸制后融合一体,淋上鲜美的香菇汁,给人一种味觉与嗅觉的全新体验,是一款健康的素食。

材料

老豆腐1块、香菇10朵、豌豆20克、胡萝卜1/2根(刨丝)。



芝麻酱填料

芝麻酱2汤勺、熟白芝麻3汤勺、生抽2汤勺、白糖1汤勺、麻油1/2汤勺、清水少许。

勾芡材料

蚝油1汤勺、白胡椒粉少许、玉米淀粉少许、水1小碗。

麻香豆腐材料
麻香豆腐材料

作法

1.将芝麻酱填料全部放入小碗内,调拌均匀成厚糊状备用。

2.老豆腐三等分切开,然后再对剖开,将芝麻酱填料均匀地铺放在豆腐上,上面再盖另一片豆腐,摆在蒸盘中。



老豆腐三等分切开,然后再对剖开,将芝麻酱填料均匀地铺放在豆腐上,上面再盖另一片豆...
老豆腐三等分切开,然后再对剖开,将芝麻酱填料均匀地铺放在豆腐上,上面再盖另一片豆腐,摆在蒸盘中。

3.将摆好的豆腐放入蒸锅,待水滚后蒸10分钟,取出稍凉后切成9块装盘。

4.将勾芡料放入小碗内,调拌均匀后备用。

5.锅内放少许油加热,放入新鲜香菇煸炒片刻,放入蚝油、水用小火煮2分钟,再放入胡萝卜丝、豌豆稍煮片刻,勾上薄芡汁并淋上少许麻油增香,最后把芡汁浇淋在豆腐上,一道健康营养的麻香豆腐就完成了。



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www.macaronmagic.com

Croissant Dozens Virtual Tour – more than 40 croissant and Danish creations in one book!
Jun 22, 2021

Jialin Tian

A virtual tour of my new book Croissant Dozens. In this book, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and the palate! Croissant Dozens opens new doors for discovering the tantalizing world of croissant pastries. Recipes are accompanied by step-by-step photographs to demonstrate procedures, dimensional diagrams to offer quick references, and photographs of finished works to provide inspiration. So, without further ado, let’s laminate!



About the Author

A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. She is the author of eight cookbooks and the creative director and publisher at Jayca. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC metro area.