【慈悲素香】千层豆腐〈陈淑娴〉

千层豆腐

材料：

板豆腐 800克（切开2樽）

豆腐酱汁：

生抽 2大匙

水 2大匙 

糖 1/4茶匙

香菇味素、麻油 各少许

馅料：——

(A)

甜梅菜 150克 （浸水至适合咸味）切幼粒

老薑 1块（拍扁）

炒梅菜味料： 

油 2大匙

糖 1大匙 

黑酱油 1茶匙

味素 少许 

生抽 2茶匙

水 1杯 

(B)

素叉烧 100克（切幼粒）

炒叉烧味料：

生抽1/2大匙

糖1茶匙 

油适量

做法：

1. 豆腐抹上少许盐蒸8分钟，待冷切去硬边，豆腐切片备用。

2.（A）料梅荣白镬炒香盛起，烧热油，爆香薑块，加入梅菜和味料、水1杯，小火煮至收干水备用。

3.（B）料叉烧加入油、味料炒香备用。

4. 拌匀（A）料和（B）料成馅料，每片豆腐放上馅料铺平，全部豆腐片同样重复做好，隔水蒸5分钟，卽成千层豆腐。

Thousand Layer Beancurd

Ingredients:

800g Block 'Tao Fu' 

Sauce:

2 tbsp soya sauce

2 tbsp water

1/4 teaspoon sugar

Little amount of mushroom stock granules 

Dash of seasame oil

Part 1: Filling:

150g sweet preserved veg (Tim Mooi Choy)

-soak in water, drain and chop finely thumbsize ginger-chop finely 

Seasonning:

2 tbsp oil

1 tbsp sugar 

1 tsp black soya sauce

Pinch of MSG 

2 tsp soya sauce

1 cup water 

Part 2:

100g vegetarian Mock Char Siew (mock barbecue pork)

Seasoning: 

1/2 tbsp soya sauce

Little bit oil 

1 tsp sugar

Preparation of Beancurd Tau Fu:

1. Rub salt onto beancurd and leave to marinate for 8 minutes.

2. Chill in fridge to harden slightly and trim off hard edges.

3. Slice beancurd about 1/8 inch thick and put aside for later use.

Method: 

Part 1 - Sweet Preserved Vegetables 

1. Dry fry without oil in wok till fragant. Dish out. 

2. Stir fry chopped ginger til fragant, add in prefried preserve vegetables, seasoning and water. Simmer till water reduces til partically dry. Keep aside for later use.

Method: 

Part 2 - Mock Char Siew

1. Stir fry mock char siew and seasoning in oil til fragrant, mix well Part 1 and Part 2 together.

2. Spread evenly mixed filling on each piece of Tau Fu.

3. Arrange as shown in picture. 

4. Steam for 5 minutes. Serve hot.