Recipe: Bean Curd with Vermicelli 油豆腐細粉

Original recipe link (原版食譜): 楊桃美食網 油豆腐細粉

Ingredients 食材

• 6 piecies dried bean curd sheets 乾百頁皮
• 200 g minced pork 絞肉
• 1 tsp minced ginger 薑末
• 1 tsp minced scallions 蔥末
• 2 tsp chicken bouillon powder 雞粉
• 1 tsp salt 鹽
• 200 g fried tofu 油泡豆腐
• 1 bundle of vermicelli 細粉
• 1000 cc soup stock 高湯
• 10 g shredded pickled mustard stems 榨菜絲
• 10 g shredded seaweeds 海苔絲
• 1 tsp baking soda 小蘇打

Instructions 作法

1. Cut vermicelli into two sections and soak in water; add baking soda to dried bean curd sheets, soak in warm water until soft, take out and drain, set aside.
2. Bring the soup stock to a boil, add fried tofu, and soak over low heat to add flavor and set aside.
3. Add salt to the minced pork and stired until it becomes sticky, add minced ginger and scallions, mix well and set aside.
4. Take a bean curd sheet from Step 1, put minced pork from Step 3 on it, and roll it into a roll to form a bean curd sheet roll (repeat until all the ground pork is used).
5. Place bean curd sheet roll from Step 4 into a steamer and steam for about 10 minutes, then take them out and set aside.
6. Boil the vermicelli in boiling water until cooked, put it in a bowl, and add in the soaked tofu from Step 2, the bean curd sheet rolls from Step 5, shredded pickled mustard stems and shredded seaweed.
7. Take 500 cc of the stock from Step 6, add chicken bouillon powder to taste, and pour it into the bowl of Step 6.

1. 細粉切兩段泡水；百頁皮放小蘇打，泡溫水至軟，取出瀝乾，備用。
2. 高湯煮開，放入油泡豆腐，以小火浸泡入味備用。
3. 絞肉加入鹽摔打至有黏性，放入薑末、蔥末拌勻備用。
4. 取一作法 1 的百頁皮，鋪上作法 3 的絞肉，捲成卷狀即成百頁肉捲（重複至絞肉用畢）。
5. 將作法 4 的百頁肉捲，放入蒸鍋中蒸約 10 分鐘後取出備用。
6. 將粉絲放入沸水中燙熟，放在碗中，擺上作法 2 的泡豆腐、作法 5 的百頁肉捲、榨菜絲、海苔絲。
7. 取 500 cc作法 6的高湯，加入雞粉調味後，倒入作法 6 的碗中即可。

* 新南這個牌子的油豆腐不是很好吃。美美油豆腐比較好吃。

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