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香茜豆腐炸餅 Deep-fried Tofu & Coriander Fritters がんもどき


香茜豆腐炸餅 Deep-fried Tofu & Coriander Fritters がんもどき | Dark閒飲野煮宵夜 #1

這道香茜豆腐炸餅可以說是日本菜式 — がんもどき/ 雁擬き — 的變奏版。第一次看到這個菜式的做法,便很想把它實現出來!向來並非素食狂迷的我,很少素菜會令我興奮。但當把豆腐中多餘的水份擠出,令口感變得更實在、更像肉的口感,再配上鮮味十足的湯底,真的像它的日文名字的意思一樣,是一道出色的「假鵝肉」!

如果所有素菜也是這樣的,我想我也不會介意變成素食者~ (笑)

*想看示範片段可上IGTV重温喔 ~


份量 Servings : 6 小件 small pcs / 3 大件 big pcs

材料 Ingredients:

— 香茜豆腐炸餅 Deep-fried Tofu & Coriander Fritters —

硬豆腐 Firm tofu 1 pc (~250 g)

粘米粉 Rice flour 65 g

生粉 Potato starch 10 g

醬油 Soy sauce 20 g

味醂 Mirin 20 g

芝麻 Sesame 10 g

芫荽 Coriander 2-4 sprigs

麵粉 Flour "

油 Vegetable oil 1.5 L

— 湯底 Broth —

海帶 Kelp 4-6 pcs

鯷魚 Dried anchovies 4-6 pcs

冬菇 (浸軟) Shiitake mushroom (soaked) 3 pcs

水 Water 1.5 L

薑蓉 Ground ginger 1/2 tbsp

芫荽 Coriander "


做法 Directions:

  1. 首先製作湯底。將鯷魚的頭部和內臟除去,再與海帶、浸軟的冬菇和水放入鍋中,煲滾轉細火煮大約20分鐘。關火,放旁備用。

  2. 同時間,煮沸一鍋熱水,放入硬豆腐,再用蛋拂壓碎。煮大概3分鐘後,倒過隔篩,用重物壓在上端,把豆腐中的水份擠出。放旁約30分鐘。

  3. 之後在一隻大碗中,放入豆腐、粘米粉、生粉、醬油、芝麻和芫荽碎,拌勻。再分成六等份。搓圓輕輕按扁,型成厚漢堡扒般形狀。

  4. 把油煮滾至攝氏180度,將豆腐餅沾上麵粉,再放入油鍋中炸5-7分鐘至你金黃色。如有需要,可分兩至三輪去炸。然後撈起瀝油便完成。

  5. 在一隻小鍋中,加入約250毫升的湯底、1湯匙醬油和1茶匙糖,煲滾。在一隻碗中放入1-2件豆腐炸餅。再倒入滾起的湯底,在表面灑上芫荽碎和放上薑蓉便完成。

  1. First, let's make the broth. Remove the heads and the guts from the anchovies. Put the anchovies, kelp, soaked mushroom and water into a pot, bring them to a boil, then reduce to a simmer. Let it cook for 20 minutes. Turn the heat off and leave aside.

  2. At the same time, bring another small pot of water to a boil. Place the firm tofu in it. Use a whisk to break it and further cook it for about three minutes. Pour everything through a fine strainer. Place something heavy over the tofu and let the weight to push out the excess moisture from the tofu. Leave it aside for at least 30 minutes.

  3. In a large mixing bowl, place the tofu, rice flour, potato starch, soy sauce, sesame and chopped coriander in. Mix well. Then divide the mixture into six equal portions, Roll them into a ball shape and gently press on them to form six thick small patties (or three big ones).

  4. Heat the oil up to 180C. Roll the tofu patties in flour and dust of the excess. Deep-fry the patties for 5-7 minutes until golden brown. You may need to fry them in two to three batches. When they are done, take them out and drain off any excess oil.

  5. In a small saucepan, add about 250ml of broth, 1 tbsp of soy sauce and 1 tsp of sugar. Heat it up. Place one or two fritters in a bowl that you want to serve your food with, then pour the hot broth over. Sprinkle some chopped coriander on it and place a little of ground ginger on top of the fritters, then your food is ready to be served.

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