I really love the combos of rich
brown crab and the tender texture of silken tofu, so comfort and warmy with
distinctive flavour. Have made this dish before, this time I referred to the
recipe from Ah-Chi-Shih (阿基師), a well-known
celebrity chef in Taiwan, his cooking method seems to have multiple steps to
follow but actually the whole cooking process was quick and took less than 20 minutes
to make it.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
:
-100g brown crab from Seafood & Eat it.
-300g Silken tofu from Clearspring, cut in cubes.
-1 tbsp finely chopped carrot.
(This is to enrich the colour of the soup sauce.)
-1 egg yolk.
-1 watery egg white. (beat egg
white with 1 tsp of water.)
-1 tsp plain flour.
-1 cup dashi stock or
chicken stock.
-1 tbsp grated ginger.
-4 tbsp flour slurry. (mix equal
parts of plain flour and cold water.)
-A pinch of salt and sugar to
taste.
-A handful of finely chopped
spring onions. (reserve some to garnish.)
-Seafood stick, shredded to
garnish. (optional.)
𝐂𝐨𝐨𝐤𝐢𝐧𝐠
𝐦𝐞𝐭𝐡𝐨𝐝 :
-Heat oil in a pan over medium
heat, put brown crab and stir until fragrant, then set aside.
-Mix carrots, egg yolk, flour
thoroughly, use the same pan to stir fry over medium heat until carrots are
softened, then set aside.
-Use the same pan to stir fry
chopped onions, ginger over medium heat until fragrant and soften.
-Reduce the heat, add dashi stock
and tofu in, let it cook for 2-3 minutes.
-Season salt and sugar to taste,
add brown crab and pâté carrot back in, simmer for a further 3 minutes.
-Turn off the heat and add flour
slurry to thicken the soup, stir well then heat again. Here also add 1 tbsp oil
which will make soup shinning on the top.
-Add watery egg white, stir and
simmer over low heat for a further 3 minutes.
-Move it to a Donable-style clay
pot if you have (or any heat resistant ceramic pot.), remember to heat clay pot
on hob before you pour in the soup sauce.
-Sprinkle with extra chopped
spring onions and shredded seafood stick on top.
-Serve and enjoy with rice.
最近又做了一次蟹黃豆腐，食譜是參照阿基師的做法，步驟感覺很多但其實咻咻咻一下就煮好了，然後我這次是買整盒的蟹黃，這次還學到了一個小撇步，就是加上一點紅蘿蔔泥可以增加蟹黃的色澤，覺得這次的蟹黃豆腐在濕度跟稠度的比例上較之前做的好，一餐吃不完，剩下的過幾天又可以拿來煮粉絲煲變出一道新菜。
