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妹豬媽之「菊花豆腐」－how to made Chrysanthemum tofu Analytics Table
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About 妹豬媽之「菊花豆腐」－how to made Chrysanthemum tofu
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我刀功不太好，今次第一次整菊花豆腐，多得有對筷子幫手，成功機會率高。係高級餐廳閒閒地要過百元先食到，最重要屋企整價錢便宜及可以煲自己喜愛的湯底！ 食譜及工具： 硬豆腐 1盒 筷子 1對 碗 1個 菜刀 1把 豆腐做法： 1.將盒裝硬豆腐，切開一半。 2.然後切走薄薄面的硬豆，方便切花形豆腐。 3.用筷子放豆腐對各一旁。 4.然後用菜刀切豆腐，切到筷子就停。（小心切到最後會傾斜） 5.切完後，用一個碗頂實以便豆腐傾斜。 6.再將豆腐轉方向。 7.切成小格仔。 8.切好格仔豆腐後，輕輕用菜刀剷起底部，慢慢放入你喜愛的清湯碗內。 9.然後用筷子挑起豆腐變為菊花型狀。 10.最後加入杞子，蒸20分鐘完成。 TIP： 1.有對筷子幫手，對我呢個新手唔會切爛豆腐，成功機會率高。 2.今次我用剩下的花膠魚湯來做菊花豆腐湯，如果唔用花膠魚湯都可以的，簡單用盒裝雞湯，又或你喜愛的湯都可以的。
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