柴魚汁炸豆腐 Agedashi Tofu

材料 Ingredients
板豆腐 Regular Tofu1 盒 pack
柴魚燒煮汁 Bonito Sauce 1 份 portion
細蔥花 Minced scallion2 大匙 Tbs
蘿蔔薑泥 Grated Daikon/Ginger 1 大匙 Tbs
地瓜粉 Yam starch1/3 杯 cup
炸油 Oil for frying 適量 proper amount
柴魚汁炸豆腐圖片

做法
1.豆腐等切成12塊。
2.將柴魚燒煮汁煮滾。
3.把地瓜粉放進一個塑膠袋。每一塊豆腐先在紙巾上輕輕地按乾後放進袋裡。抖動塑膠袋讓每塊豆腐都裹到粉。
4.將油熱到375˚F(190˚C) 度。豆腐一個一個地放進油鍋炸，進鍋前抖掉多餘的麵粉。炸時每個豆腐間要有空間﹐一直炸到外皮金黃。炸好後放在紙巾上吸乾油份並裝盤。
5.將柴魚燒煮汁淋在豆腐上，再擺上蘿蔔薑泥和蔥花。

柴魚汁炸豆腐做法圖片

PROCEDURE
1.Cut the tofu into 12 equal cubes.
2.Boil the Bonito Sauce in a samll pot.
3Place the yam starch in a plastic bag. Gently press each piece of tofu on paper towels to absorb the excessive water then put it into the bag. Shake the bag to coat each cube with yam starch.
4.Heat the oil to 375°F(175°C). Shake the excessive yam starch off the tofu cubes and place them into the oil one by one. Be sure there is enough space among the tofu cubes. Deep-fry the tofu until they are crispy and golden brown. Put the fried tofu on paper towels to absorb excessive oil, and place them on a plate.
5.Pour the bonito sauce over the fried tofu. Top the tofu with minced scallions and grated daikon/ginger.





最後更新 (Last Update): 07/22/2013 :)
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