刘妈故事
来自波德申的刘妈从16岁就与母亲学习烹饪，煮的都是家乡特色菜式。在兼顾儿子每日营养均衡下，意外解锁与他人共享自家厨艺的成就，开启了包伙食的生意。刘妈为了让菜色种类更加丰富，除了脑中自带的菜谱，下班后也会上网找资料、看视频，寻找开发新菜色的灵感。一起来与刘妈享受烹煮的快乐吧！
刘妈菜谱
黄金豆腐
食物介绍
永远无法抗拒任何有使用咸蛋酱的菜肴！这里有一道更能激发食欲的菜肴 – 这道黄金豆腐以老豆腐为主，炸至外皮酥脆，然后再裹上香喷浓郁的咸蛋酱。这道菜既可以作为开胃菜，也可以作为匹配白米饭的主菜。
烹调细节
难度
简单
耗时
30分钟
口味
咸
方法
炸
食材准备
份量：2人份
主要食材
- 3块 老豆腐
- 2克 蒜（捣碎）
- 3克 咖喱叶
- 15克 油
调料
- 10克 咸蛋粉
- 2克 盐
- 10克 糖
其他
- 炸咖喱叶 （装饰）
烹调步骤
第 1 步 – 准备和切豆腐
在把豆腐切成小块之前，先准备且把豆腐（3块）用水清洗干净。然后，将豆腐切成12小块，再用厨房纸巾轻轻拍打豆腐以吸除多余水分。
注意：材料必须切得大小一致，才能使同时间炸出来的东西，色泽均匀、熟度适宜。
第 2 步 – 油炸豆腐
倒入食用油（15克）加热锅。在等油完全加热后，将豆腐分批炸至金黄色。
小提示：炸的油温要保持在160度至190度之间，才易炸得酥脆。
然后，从锅中取出豆腐，将豆腐转移到衬有纸巾的盘子上或有线架子上，让其稍微冷却。
第 3 步 – 翻炒蒜和咖喱叶
用中火加热炒锅，加入一些油，待油完全加热后加入蒜末（2克）和咖喱叶（3克)。反复翻炒蒜末和咖喱叶，直到它发出香味。
第 4 步 – 翻炒炸豆腐
将咸蛋粉（10克）、盐（2克）和糖（10克）加入炒锅中，搅拌均匀。煮好后，关火，将炸好的豆腐块放入锅中，快速而轻柔地，用木勺将豆腐块反复翻炒，直到所有豆腐都被酱汁均匀地裹上。
第 5 步 – 摆盘和上菜
最后，在豆腐上撒一些炸咖喱叶。转移到一个盘子里，就这样，这道黄金豆腐就可以上桌了！
第 6 步 – 在 Instagram @lauhomecook 上分享和标记我们！
你在做这道菜时有找到乐趣吗？我们很乐意听到你的分享！
总结
这道黄金豆腐是一个既简单又美味的食谱。豆腐不仅酥脆，还带又淡淡的咖喱叶的香味。保证好吃！
About Aunty Lau
Aunty Lau from Port Dickson has been learning cooking with her mother since she was 16 years old, and she cooks hometown specialties. In addition to the recipes in her head, she also searches the Internet for information and videos after work to find inspiration for developing new dishes. Come and enjoy the joy of cooking with Auntly Lau!
Recipe by Aunty Lau
Salted Egg Fried Tofu
Story
Can never resist any and all things with salted egg sauce! So here’s another one to whet the appetite further—This Fried Tofu with Salted Egg Sauce features hard tofu fried until crispy on the outside and then coated with a rich salted egg sauce. It is great as an appetiser as well as a main dish with rice.
Cooking Details
Difficulty
Easy
Duration
30 minutes
Taste
Salty
Method
Fried
Ingredients
Portion：2 pax
Main
- 3 pieces hard tofu
- 2g garlic (minced)
- 3g curry leaf
- 15g oil
Seasoning
- 10g salted egg powder
- 2g salt
- 10g sugar
Other
- Fried curry leaf (garnishing)
Cooking Steps
Step 1 – Prepare and cut the tofu
Prepare and wash the tofu (3 pieces) thoroughly before cutting. Then, slice the tofu blocks into 12 smaller pieces and lightly pat the pieces with a kitchen towel to remove any excess water.
Note: To ensure that everything can be fried evenly, the ingredients must be cut into the same size.
Step 2 – Fry the tofu
Pour oil (15 g) into a wok and heat the oil up. When the oil is heated, deep fry the tofu pieces in batches until they turn golden brown.
Tips: The oil temperature for frying should be kept between 160 to 190 degrees, so that it is easier to fry crispy.
Then, take out the tofu pieces from the wok and let them cool slightly on a plate lined with a paper towel or a wire rack.
Step 3 – Stir-fry garlic and curry leaf
Heat up the wok on medium heat. Sauté some minced garlic (2g) and curry leaves (3g) in oil. Stir fry the garlic and curry leaves repeatedly until they’re fragrant.
Step 4 – Stir-fry everything together
Add salted egg powder (10g), salt (2g), and sugar (10g) into the wok and stir well.
Once it cooks, turn off the heat and add the fried tofu pieces into the wok. Quickly but gently, use a wooden spoon to move the tofu pieces around and coat them with the sauce evenly.
Step 5 – Plating & Serving
Put some fried curry leaves on top of the tofu.
Then transfer it to a serving dish and there you have it! This salted egg-fried tofu is ready to serve!
Step 6 – Share and tag us on Instagram @lauhomecook!
Did you have fun making this recipe? We’d love to see and hear about it.
SUMMARY
This salted egg fried tofu is an easy but delicious recipe. The fried tofu is crispy and smothered with a fragrant salted egg sauce that has hints of the citrusy curry leaf. Yum!