香菇 (白菜木耳 / 萝卜椰菜花 ) 豆腐

image

http://shoushenshipu.abang.com/od/jiankangsucai/a/muerdoufu.htm

image

可以换材料, 用金针菇, 绿色椰菜花, 海玉竹, 几小片红萝卜点缀。汤底用斋汤或鸡高汤。

汤加多水(半碗), 勾芡时( 太白粉像透明漿糊, 玉米粉 corn flour 较佳)才有汤汁。最后上盘时才加勾芡 , 浓稠亮丽, 增加美感。

image
勾芡粉的学问:

https://chefcouscous.wordpress.com/2013/10/29/starch-family/

image

image

蛋豆腐:
image

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s