蠔皇鮮竹卷
1. 冬菇浸軟後搾乾水，切粒備用。
2. 半肥瘦豬肉、新鮮蝦仁和新鮮莞荽放入食物處理器，加入少許清水打至幼滑。
3. 將(2)放入大碗中，加入冬菇粒拌勻。
4. 用胡椒粉、糖、雞粉，紹興酒和麻油調味拌勻成餡料。
5. 用軟身腐皮將餡料包成長條狀，腐皮收口放底。
6. 燒熱油鑊，以中小火將腐皮卷煎至兩面金黃盛起。
7. 蠔油芡汁: 蠔油3湯匙、清水4湯匙、糖1茶匙、雞粉和麻油各少許拌勻試味，再加入粟粉1茶匙拌勻煮滾至稠即成。
8. 將(6)已煎好的腐皮卷排在蒸碟上，淋上(7)之蠔油芡汁，隔水大火蒸5分鐘即成。
呢個好正...
回覆刪除飲茶必食...!!
[版主回覆05/18/2012 16:31:11]依個都係我飲茶必點!
你呢碟仲靚過酒樓果D...
回覆刪除[版主回覆05/18/2012 16:30:29]仲大碌過酒樓果d，抵食過酒樓果d好多呢!
look really nice!
回覆刪除[版主回覆05/18/2012 16:28:43]Thank you Sum Sum!
我同屋企人飲茶好少食鮮竹卷
回覆刪除不過就好鍾意食腐皮
[版主回覆05/18/2012 16:27:08]我都勁鍾意食腐皮! 尤其係山竹牛肉墊底果塊，索哂d喼汁...正!!!!
尤其係山竹牛肉墊底果塊，索哂d喼汁...正!!!! ---> 係呀!超愛!重有包住鴨腳扎既腐皮!!!
回覆刪除[版主回覆05/18/2012 17:06:41]我反而最唔鍾意食鴨腳扎!
遲d我仲要試吓整山竹牛肉 + 雞扎!!
i suppose the beancurd rolls can be eaten after deep fried. I probably will not make the sauce (too lazy) :)
回覆刪除[版主回覆05/18/2012 17:04:56]the deep fried one is another type - 腐皮卷~ if you are not making the sauce, make sure you dont make the rolls too thick and the oil temperture cant be too high, otherwise the fillings wont cook enough and the beancurd sheet will be burnt!