♡琵琶豆腐 Pipa Tofu♡

一道简单又美味的*琵琶豆腐*
只需花些心思，
简单食材也可以变成一道得体宴客的年菜~

食谱参考于Guai Shu Shu 的琵琶豆腐，感谢Kenneth Goh 的分享~

材料：
硬豆腐 1块
肉碎 100克
鲜虾100克，去壳去肠洗净
香菇 3朵，浸泡软，
芫荽 1棵，洗净
萝卜丝 1大匙
鸡蛋 1个
杞子适量

调味料：
酱油 1大匙
麻油 1大匙
薯粉 1大匙
盐适量
糖少许
胡椒粉少许
绍兴酒 1大匙

用具：
瓷汤匙

酱汁材料：
耗油 3大匙
糖少许
绍兴酒1大匙
薯粉水适量
水适量

配菜~
任何您喜爱的青菜 （菜心，小白菜，芥兰，西兰花）
（我用小芥兰）

做法：
1.将以上所有材料和调味料放入搅拌器搅烂。
(我是用刀剁碎，然后才加入鸡蛋往同一个方向搅拌均匀，所以出来的成果比较粗）
2.在瓷汤匙上抹上少许的油，将搅拌好的材料酿在汤匙上，稍微的压一压，在以杞子装饰。以大火2约10~15分钟。

3.用另一个锅，烧开热水，加入少许油和盐，放入小芥兰汆汤一下，即可捞起沥干水。
4.把琵琶豆腐和青菜摆在盘上。将酱汁材料倒入锅中煮至浓稠，淋在琵琶豆腐即可趁热享用。

 Pipa Tofu Recipe adapted from Guai Shu Shu, Thank you Kenneth Goh for his sharing.

Ingredients：
1 piece firm tofu
100g minced meat
100g, shelled & washed
3 dried mushrooms, soaked until soft
1 stalk coriander, washed
1 tablespoon shredded carrot
1 egg
1 tablespoon wolfberries (goji) for garnishing

Seasoning：
1 tablespoon soya sauce
1 tablespoon sesame oil
1 tablespoon tapioca starch
pinch of salt
pinch of sugar
a dashes of pepper
1 tablespoon shao xing wine

Tools：
chinese soup spoon

Gravy ingredients：
3 tablespoon oyster sauce
pinch of sugar
1 tablespoon shao xing wine
1 tablespoon tapioca starch + 1 tablespoon water
adequate water

Garnish~
Any vegetables of your choice（Hong Kong Choy Sum, Kale, broccoli etc）
（I am using small Kale）

Methods：
1.Put all the ingredients into the food processor and mixed until fine.
(I was using manual way, using knife to chop until fine then mix with an egg & stir with one direction)
2.Grease the soup spoon, put the batter on the spoon, press firm the batter. Garnish with some wolfberries on the top of the batter and steam with high heat for 10~15 minutes.

3.With another pot, bring the water to boil, add in salt & some oil, put in the kale, Boil the kale until well cooked, bring it out & drained.
4.Transfer the Pipa tofu on the plate, following garnish with kale on the plate.Combine all gravy ingredients and bring it to boil until thickens, pour the gravy on the top of  tofu & kale and ready for served whole it is hot.