海鲜豆腐与花生美乃兹奖 Homemade Seafood Beancurd w/Peanut Mayo Sauce

- ing1) sotong paste 1pack , white tauhu 3pcs , japanese tauhu 10 pcs(L) , egg 10 nos , prawn / fish meat ( 200gram ( optional )
- ing2) carrot , r/chilli , chinese parsley , black fungus ( all fine chopped-colouring only )
- ing3) custard powder ( 1tsp ) A1 starch 150gm , white pepper powder 1/2tsp , salt 1/2tsp , ajinamoto 1/2tsp , ikan bilis stock 1tsp , fish sauce 1/2csp , sesame oil ( little bit )

- step1) ing1)all blender (if can use food processor) make sure is all mix well
- step2) it will look like a paste then put in ing2)&ing3) mix it well too , taste for yourself
- step3 ) put in tray ( rub some oil on t tray and put plastic on the tray )
- step4 ) steam for 45min till 1hour ( high heat first then turn to medium ) your beancurd will rise just like cake
- step5 ) check the beancurd at the middle part to make sure its cook & let it cold first ( if can overnite better but remember to put in fridge )
- step6 ) take out & cut ( any size you like ) put some corn flour & fried till golden brown
- step7 ) you can use whatever sauce you like for dipping..........happy cooking

 材料 ：
1）苏东胶1包 ，豆腐3块 ，日本豆腐10块 ，蛋10粒 ，虾/鱼肉200克（ 个人喜好 ）
2）红萝卜 ，红辣椒 ，香菜 ，木耳 - 全部切碎 
3）蛋黄粉1茶匙 ，A1淀粉150克 ，胡椒粉半茶匙 ，盐半茶匙 ，味精半茶匙 ，江鱼仔汤底1汤匙 ，鱼露半csp ，麻油少许

做法：
1）用搅拌机把材料1打均匀 。
2）当（1）变胶/糊状时加入材料2和3 ，拌均。味道自己再拿捏。
3）铁盘预先涂一层油及铺上塑胶，把弄好的豆腐倒上去。
4）蒸45分钟至1小时（大火，然后转中火），豆腐会像蛋糕一样发起来。
5）检查豆腐中部，确定熟透（个人意见，用筷子或竹签刺下去，不粘筷就是了），待凉（隔夜更好，放进冰箱）
6）豆腐切小块，粘玉米粉炸至金黄色，上菜。