Fermented Soybean Scallop Bean Curd (鼓汁豆腐伴玉带)

Fermented Soybean Scallop Bean Curd

Ingredient
-> 1 Japanese eggless bean curd
-> 6 scallop
-> 6 gm red chili (chopped)
-> Sufficient fried shredded ginger
-> 3 sprig chive

Fermented soybean sauce
-> 1 tsp fermented soybean (chopped)
-> A bit of fruit peel (chopped)
-> 2 gm chili (chopped)
-> 2 gm fried chopped garlic
-> 0.5 tsp chicken stock
-> 0.5 tsp sugar
-> 0.5 tbsp soya sauce
-> 0.5 tbsp oyster sauce
-> 0.5 tbsp shaoxing wine
-> A bit of tapioca flour
-> A bit of sesame oil
-> 1 tbsp chicken soup

Method
-> Blanch scallop in hot water until half cook, put aside
-> Mix all fermented soybean sauce ingredient and put aside
-> Cut japanese eggless bean curd into 6 pieces, top up with scallop
-> Steam fermented soybean sauce and scallop bean curd into steamer and steam 3.5 minutes
-> Remove the water
-> Top up scallop bean curd with fremented soybean sauce
-> Garnish with fried shredded ginger, chopped red chili and chive



鼓汁豆腐伴玉带

材料
-> 1条日本白豆腐
-> 6粒带子
-> 6克红辣椒（切碎）
-> 适量炸姜丝
-> 3条虾夷葱

鼓汁料 
-> 1茶匙豆鼓茸
-> 果皮茸
-> 2克指天椒茸
-> 2克姜茸
-> 2克炸蒜茸
-> 0.5茶匙鸡精粉
-> 0.5茶匙糖
-> 0.5汤匙酱油
-> 0.5大匙蚝油
-> 0.5大匙绍兴酒
-> 薯粉少许
-> 麻油少许
-> 1汤匙鸡汤 

做法
-> 带子川烫成半生熟，备用
-> 鼓汁料全部一起搅拌均匀，备用
-> 将日本白豆腐切成六小块，再把带子摆在豆腐上
-> 将带子豆腐和鼓汁放入蒸笼蒸三分钟半后，取出倒水
-> 把鼓汁淋在带子豆腐上，再淋上热油，
-> 将炸姜丝，虾夷葱摆好即可