番茄豆腐海鮮湯泡飯
TOMATO TOFU SEAFOOD SOUP WITH RICE
$50 30 min
我們通常將剩下的隔夜飯作炒飯，而這菜式是善用隔夜飯的另一個好方法，而且健康又美味。
材料
橄欖油 1茶匙
番茄 4隻 (切開4份和去籽)
魚湯 400毫升
軟豆腐 100克 (瀝乾、切丁)
白米飯 1大碗
魚柳 50 克(切片)
蝦 10隻(連殼)
烚蛋 2隻(按個人喜好)
調味料
調味雞汁 2茶匙
白砂糖 1 茶匙
白胡椒 少許
做法
1．(8517)下油，用猛火燒熱平底鑊，調至中火，快炒番茄約五分鐘。
2．(8583)轉用猛火，倒入魚湯，煮至沸騰，上蓋，慢火煮10分鐘，隔去番茄皮。
(8712)加豆腐與飯，煮約3分鐘，加入其他材料和調味料，用猛火煮約3分鐘，進食時可依喜好加入烚蛋。
貼士
如已選用優質的魚湯，可不用海鮮。
煮魚湯時保留番茄皮，可令魚湯更美味。
TOMATO TOFU SEAFOOD SOUP WITH RICE
$50 30 min
We often have leftover rice and usually just fry it the next day. This is a very good way to recycle it and more healthy than frying.
INGREDIENTS
1 tbsp olive oiil
4 tomatoes (quartered and deseeded)
400 ml fish broth
100 g soft tofu (drained and diced)
1 large bowl of cooked rice
50 g fish fillet (diced largely)
10 pc small prawns (shelled)
2 poached eggs (optional)
seasoning
2 tsp c. c. stock
1 tsp white sugar
Pinch of white pepper
STEPS
Heat oil in deep saucepan over high fire. Saute tomatoes for 5 min with medium fire.
Switch fire to high, pour in fish broth. Bring to boil, cover, lower heat and simmer for 10 min. Discard tomato skin.
Add tofu and rice. Cook for 3 min. Add rest of ingredients and seasoning. Cook over high fire and cook for another 3 min. Serve hot with poached egg if desired.
TIPS
If you use good quality fish broth, it is good enough without the seafood. Tomato skin adds flavour.
番茄豆腐 海鮮湯 在 只需一鍋料理到底【番茄海鮮豆腐湯】 一餐只要煮 ... - YouTube 的推薦與評價
只需一鍋料理到底【 番茄海鮮豆腐 湯】 一餐只要煮這道菜完全滿足營養需求,下廚不用手忙腳亂, 也能快速美味上菜! 做法: https://youtu.be/daNtujXgW-U ... ... <看更多>