Vermicelli Soup with Tofu Pouches
繁體中文

Ingredients

Meat filling 1/3 portion Tofu sheet 4 sheet Corn starch + water 1+1/2 Tbs Tofu pouch 16 small Mung bean vermicelli 4 bundle Chinese pickled mustard (shredded) 1/3 cup Scallion (diced) 2 stalk Seaweed for sushi (cut thin strips) 1/4 sheet Egg strip 1/2 cup Noodle soup base 4 portion

Instructions

1.	Prepare the Meat Filling. Mix 1 tbs. of corn starch with ½ tbs. of water in a small bowl.
2.	Place ¼ of the meat filling along the long side of one tofu sheet. Lift the edge over the filling and roll the sheet into a tube. Spread corn starch water on the end side to seal the opening. Continue to make 3 more rolls.
3.	Place the meat rolls on a pre-oiled plate and steam for 15 minutes. Diagonally cut the cooked meat rolls into small segments.
4.	Blanch the tofu pouches in boiling water for 3 minutes – use a plate to press the pouches down so they won't float above the water. Rinse the pouches with cold water then gently squeeze out the water.
5.	Prepare and boil the Noodle Soup Base (use method 2).
6.	Add vermicelli and cook over medium heat until the vermicelli reaches desired softness.
7.	Place the cooked vermicelli in four bowls; top with meat rolls, tofu pouches, egg strips and Chinese pickled mustard. Ladle soup in the bowl and sprinkle with diced scallion and shredded seaweed.

油豆腐細粉
ENGLISH

材料

鮮肉餡 Meat filling 1/3 份 豆腐皮 4 張 玉米粉+水 1+1/2 大匙 豆腐包 16 個(小) 粉絲 4 把 榨菜 (切絲) 1/3 杯 青蔥 (切粒) 2 支 壽司紫菜 (剪細絲) 1/4 張 蛋絲 1/2 杯 麵湯頭 4 份

做法

1.	準備鮮肉餡。將1大匙玉米粉和1/2大匙水在小碗裡調勻。
2.	取1/4鮮肉餡沿著一張豆腐皮長邊鋪成一長條，然後捲起來。最後邊邊抹上玉米粉水封口。共做4條。
3.	盤子抹少許油，將肉捲裝盤進蒸籠蒸15分鐘。將蒸好的肉捲斜切成小段。
4.	豆腐包在滾水裡燙3分鐘，用盤子壓住以免豆腐包浮在水上。用冷水沖洗後輕輕地擠乾。
5.	準備麵湯頭(用方法2)並煮滾。
6.	加入粉絲用中火煮到粉絲達到你喜歡的軟度。
7.	將粉絲分裝到4個碗裡，擺上肉捲，豆腐包，蛋絲和榨菜。舀入湯後撒上蔥粒和紫菜絲。

最後更新 (Last Update): 01/04/2020
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