鱼虾蟹豆腐煲 Seafood Tofu Pot

【材料】
100克马友鱼肉、6只中虾(去壳)、1只肉蟹、5片黄芽白、1⁄2条红罗卜(切片)、1块豆腐、8条荷兰豆、1汤匙蒜茸、1粒鸡蛋、2片姜、200ml上汤
【调味料】
1茶匙鸡精粉、1汤匙蚝油、1汤匙生抽、1⁄2茶匙糖、1茶匙麻油、少许胡椒粉、1汤匙绍兴酒(最后
下)、适量粟粉水勾芡
【做法】
1. 将螃蟹洗净蒸熟拆肉备用(约60克)。
2. 黄芽白切半川烫沸水捞出沥乾。(图1)
3. 将豆腐切块炸香备用。(图2)
4. 烧热2汤匙油爆香姜片及蒜茸,加入红罗卜,上汤煮滚。(图3-4)
5. 下豆腐、海鲜肉、荷兰豆和调味料,煮滚,勾芡后,下鸡蛋拌一拌,熄火赞入绍兴酒便可上桌。
(图5-7)

【Ingredients】
100g Ma Yau fish, 6 medium size prawns (shelled) , 1 crab, 5 sprigs Chinese cabbage, 1⁄2 carrot
(sliced), 1 block tofu, 8 pcs peas, 1 tbsp chopped garlic, 1 egg, 2 slices ginger, 200ml stock
【Seasoning】
1 tsp chicken powder, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1⁄2 tsp sugar, 1 tsp sesame oil, dash
of pepper, 1 tbsp cooking wine, some starch for thickening
【Method】
1. Wash crab, devein and obtain flesh after steamed (about 60g).
2. Cut Chinese cabbage into half and then blanch in boiling water, drain.(pic 1)
3. Cut tofu into block and deep fried till brown, dish out and drain.(pic 2)
4. Heat 2 tbsp oil in a claypot, sauté ginger and garlic until fragrant; add in carrot, Chinese cabbage
and stock, bring to boil.(pic 3-4)
5. Add in tofu, seafood, peas and seasoning, once boiled, thicken with starch and then stir in egg
sauce gently, then finally drizzle cooking wine. (pic 5-7)