三色蛋蒸酿豆腐 Stuffed Tofu with tri-color egg

【材料】
豆腐2砖、鱼胶80克、冬粉5克（浸软）、咸蛋1粒、皮蛋1粒（切丁）、鸡蛋1粒（打散）、青葱1棵（切
段）
【汤料】
鸡精粉1⁄2 茶匙、盐少许、上汤1⁄2 杯
【做法】
1. 豆腐一开二，用汤匙从中间挖出一些豆腐，并洒些干生粉。（图1-2）
2. 鱼胶加入少许胡椒粉及盐拌匀，然后酿入豆腐中，蒸6分钟至熟。（图3-4）
3. 将咸蛋煮熟压烂备用。（图5）
4. 把调味料煮滚，加入冬粉、青葱煮熟熄火后，倒入蛋液成蛋花汤，并加入咸蛋及皮蛋，淋在酿豆腐
上。（图6-8）

【Ingredients】
2 blocks tofu, 80g fish paste, 5g glass noodle (soaked), 1 salted egg yolk , 1 century egg (diced), 1
beaten egg, 1 stalk spring onion (cut sections)
【Gravy ingredients】
1⁄2 tsp chicken powder, dash of salt, 1⁄2 cup stock
【Method】
1. Halve tofu, hollow out some tofu from tofu blocks, dust with some corn flour.(pic 1-2)
2. Marinate fish paste with dash of pepper and salt, and then stuff into tofu and steam for 6 minutes un-
til cooked.(pic 3-4)
3. Steam salted egg and mashed.(pic 5)
4. Bring gravy ingredients to boil, toss in spring onion and glass noodle; turn off heat and pour in egg
sauce, stir well, toss in salted egg and century egg, pour over stuffed tofu, done.(pic 6-8)