【金玉满堂·勤耕福田】红烧素狮子头

·红烧素狮子头·

材料：

A）

豆干 3块

豆腐 3块

B）

马蹄（去皮） 12粒

猴头菇 50克

红辣椒 1条

黄芽白（洗干净） 6至8片  

C）调味料：

胡椒粉 1茶匙

面粉 2汤匙

盐 1茶匙

麻油 1茶匙

味精 ½茶匙

D）

油 1汤匙

醬油 1汤匙

美极斋汤 ½汤匙

薯粉 1汤匙（加少许水）

水 2饭碗

做法：

1. 将材料(A)放入纱布袋内拧干水份后搓碎，再加入材料(B)。

2. 把材料加入调味料(C)拌均匀后，搓成婴儿拳头般大的豆腐丸，用油炸成金黄色备用。

3. 锅里烧热1汤匙油后，再加入调味料(D)和材料(B)的黄芽白，以慢火熬15分钟成汤汁即可。

4. 将炸好的豆腐丸放入碗里，浇入汤汁即可。

· Braised Vegetarian Lion Head ·

Ingredients:

A) 

3 pcs firm tofu

3 pcs soft tofu

B)

12 nos water chestnut (cleaned, peeled and finely chopped)

50 gm Monkey head mushroom (finely chopped)

1 no red chilli (finely chopped)

6 to 8 leaves chinese cabbage (clean)

C) Seasoning : 

1 tsp pepper

2 tbsp plain flour

1 tsp salt

1 tsp sesame oil

1/2 tsp MSG

D) 

1 tbsp cooking  oil

1 tbsp soya sauce

1/2 tbsp Maggi concentrated vegetarian stock

1 tbsp tapioca flour (mix well with 2 bowls water) 

Method:

1. Place ingredients (A) inside sieve bag squeeze out the water and grated it. Add in finely chopped ingredients (B).

2. Mix well with seasoning (C). Then rolled into baby fist-like tofu balls. Deep fry tofu balls until golden brown, dish out set aside.

3. Heat up 1 tbsp of oil in the wok, pour in seasoning (D) together with Chinese cabbage, simmer under low heat for 15 mins till turn into gravy.

4. Arrange fried golden tofu balls on serving bowl, drizzle gravy on top, garnish and serve.