千层皮蛋豆腐 - Steamed stuffed layer beancurd with century egg



千层皮蛋豆腐
Steamed stuffed layer beancurd with century egg

材料（A）
1盒 嫩豆腐
1粒 皮蛋（去壳，切片）

材料（B）
150克 虾仁 （剁碎）
100克 猪肉碎
1／2 tbsp 红萝卜碎
1 tsp 蜀粉

材料（C）
1 tbsp 酱油
1 tbsp 炸葱油
1 tbsp 绍兴酒

调味料：
1/4 tsp 盐
1/4 tsp 糖
1/2 tsp 麻油
1/2 tsp 胡椒粉

作法：
1。把材料（B）与调味料搅拌均匀，拌起胶质，备用。

2。把豆腐切成四片，把适当馅料铺在一层豆腐上，在盖上另一片豆腐，同步骤完成其余两片豆腐，然后放在蒸盘上。

3。将皮蛋排在豆腐表面，盛入预热蒸炉以大火蒸20分钟至熟，取出，再淋上材料（C）即可上桌。






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