A blog with recipes and sharings about homemade food, healthy cooking, food science and microgreens

Showing posts with label Fermented bean curd腐乳菜式. Show all posts
Showing posts with label Fermented bean curd腐乳菜式. Show all posts

4.6.17

11.2.16

薑蔥腐乳煀鮮鮑魚 Abalone with ginger and scallion in fermented bean curd sauce


薑蔥配腐乳是很夾的組合, 在之前的食譜, 如“薑蔥腐乳煀罐頭鮑魚”, “薑蔥腐乳蠔煲”也很受歡迎。相信炒肉蟹和蝦也理想。鮮鮑和罐頭鮑在味道上的比較, 鮮鮑魚更多一份鮮。很簡易的做法呀!

7.2.16

薑蔥腐乳蠔煲 Oysters with ginger and scallion in fermented bean curd sauce


用腐乳入菜, 味道很香。基本上不用添加額外調味已足夠。煮齋多用藍乳,味較濃。用腐乳卻清淡, 是另分一種味道。腐乳的選購很重要, 要鹹香有豆味和呈一絲絲綿綿的便是佳品。只有鹹而實的不好吃。詳情可重温—> 腐乳醬拌青瓜

13.11.15

腐乳醬拌青瓜, 烤腐乳拌青瓜 Cucumber with fermented bean curd sauce, Cucumber with grilled fermented bean curd


好吃的腐乳不應太鹹而有濃濃的黄豆味。質地是一絲絲綿綿的。香港周圍都可買到。要數有歷史的, 如70年代的順發孖記, 有60年的有利腐乳王, 成百年的廖孖記等等...剛購入元朗八鄉豆品出產的泰興特級腐乳也不錯。比廖孖記更好。