4人份量材料
200g 帶殼急凍鮑魚（約4－5隻）
* 可改帶子，或蝦仁，或豬肉碎，或雞肉絲
1個[40g] 洋蔥切絲
400g 玉子豆腐
200g 中蝦, 去殼, 切粒
* 可改蟹柳
1 蛋, 發勻
50g 雜豆
1 tbsp 牛油
25g 麵粉
海鮮醃料0.5 tsp 鹽
0.25 tsp 白胡椒粉
0.5 tsp 蒜粉
汁料：
200ml 雞湯 (有鹹味)
芡粉水
2 tbsp 粟粉 [fig4]
+ 2 tbsp 水
做法[詳細步驟請看短片]
1 鮑魚，蝦仁洗淨，切粒，用醃料醃15分鐘
2 玉子豆腐兩面沾上生粉, 中火熱油煎至兩面金黃，上碟備用
2 用中大火，將鮑魚，蝦仁加牛油煎至金黃，若7成熟，盛起備用3 原鑊加入洋蔥絲和雜豆，炒至洋蔥軟身、加入汁料煮滾
4 改中火，加回鮑魚，蝦仁，逐少加入粟粉水勾芡，再加入蛋漿攪拌成蛋花
5 淋上玉子豆腐上即可
Ingredients for 4 [click the image to enlarge]
200g frozen abalone with shell (about 4-5 pieces)
* Can be replaced by scallops, or shrimp, or minced pork, or shredded chicken
1 piece [40g] shredded onion
400g Egg tofu
200g medium shrimp, shelled and diced
* Can be replaced by crab sticks
1 egg, beaten
50g mixed vegetable
1 tbsp butter25g flour
Seafood seasoning
0.5 tsp salt
0.25 tsp white pepper
0.5 tsp garlic powder
Sauce mixture:
200ml chicken broth (salty)
50ml milk or cream
0.5 tsp salt
0.5 tsp sugar
1tbsp butter
Cornstarch mixture
2 tbsp Corn starch [fig4]
+ 2 tbsp water
Steps [see the video for detailed steps]
1 Wash abalone and shrimp, cut into small pieces, marinate for 15 minutes2 Coat the egg tofu with flour on both sides. Pan fry in medium heat until golden on both sides. Dish it up and set aside
2 Stir fry the abalone and shrimp until golden brown over medium-high heat. Set them aside
3 Add in shredded onion and mixed vegetable. Stir fry until the onion is soft. Add the sauce mixture and bring it boil
4 Change to medium heat. Add back the abalone and shrimps. Add cornstarch mixture to thicken the sauce. Add beaten egg. Stir until it is cooked
5 Pour the ingredients and sauce over the egg tofu. Serve it hot.
200g 帶殼急凍鮑魚（約4－5隻）
* 可改帶子，或蝦仁，或豬肉碎，或雞肉絲
1個[40g] 洋蔥切絲
400g 玉子豆腐
200g 中蝦, 去殼, 切粒
* 可改蟹柳
1 蛋, 發勻
50g 雜豆
1 tbsp 牛油
25g 麵粉
海鮮醃料0.5 tsp 鹽
0.25 tsp 白胡椒粉
0.5 tsp 蒜粉
汁料：
200ml 雞湯 (有鹹味)
芡粉水
2 tbsp 粟粉 [fig4]
+ 2 tbsp 水
做法[詳細步驟請看短片]
1 鮑魚，蝦仁洗淨，切粒，用醃料醃15分鐘
2 玉子豆腐兩面沾上生粉, 中火熱油煎至兩面金黃，上碟備用
2 用中大火，將鮑魚，蝦仁加牛油煎至金黃，若7成熟，盛起備用3 原鑊加入洋蔥絲和雜豆，炒至洋蔥軟身、加入汁料煮滾
4 改中火，加回鮑魚，蝦仁，逐少加入粟粉水勾芡，再加入蛋漿攪拌成蛋花
5 淋上玉子豆腐上即可
Ingredients for 4 [click the image to enlarge]
200g frozen abalone with shell (about 4-5 pieces)
* Can be replaced by scallops, or shrimp, or minced pork, or shredded chicken
1 piece [40g] shredded onion
400g Egg tofu
200g medium shrimp, shelled and diced
* Can be replaced by crab sticks
1 egg, beaten
50g mixed vegetable
1 tbsp butter25g flour
Seafood seasoning
0.5 tsp salt
0.25 tsp white pepper
0.5 tsp garlic powder
Sauce mixture:
200ml chicken broth (salty)
50ml milk or cream
0.5 tsp salt
0.5 tsp sugar
1tbsp butter
Cornstarch mixture
2 tbsp Corn starch [fig4]
+ 2 tbsp water
Steps [see the video for detailed steps]
1 Wash abalone and shrimp, cut into small pieces, marinate for 15 minutes2 Coat the egg tofu with flour on both sides. Pan fry in medium heat until golden on both sides. Dish it up and set aside
2 Stir fry the abalone and shrimp until golden brown over medium-high heat. Set them aside
3 Add in shredded onion and mixed vegetable. Stir fry until the onion is soft. Add the sauce mixture and bring it boil
4 Change to medium heat. Add back the abalone and shrimps. Add cornstarch mixture to thicken the sauce. Add beaten egg. Stir until it is cooked
5 Pour the ingredients and sauce over the egg tofu. Serve it hot.
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