【真味100】传统素酿豆腐卜 Secret Ancient Stuffed Tofu Puff by 陈淑娴 | 馅料做好趁热酿入豆腐卜，给肉都不换！

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Ingredients 材料
豆腐卜15粒、腐竹片100克、枧水1茶匙、MAZOLA太阳花油4汤匙、MAZOLA芥花籽油3汤匙、波菜150克(切2公分长)、枸杞少许
15 pcs tofu puffs, 100g bean curd sheet, 1 tsp alkaline solution, 4 Tbsp MAZOLA Sunflower Oil, 3 Tbsp MAZOLA Canola Oil, 150g spinach (cut into 2cm sections), some wolf-berries

全部切碎 免洗紫菜5克、马蹄2粒、红萝卜30克、四川榨菜30克、腌素鸡60克
Chopped all 5g dried seaweed, 2 water chestnuts, 30g carrot, 30g Szechuan pickled mustard, 60g marinated mock chicken

Seasoning 调味料

糖½茶匙、盐¼茶匙、香菇味素½茶匙
½ tsp sugar, ¼ tsp salt, ½ tsp mushroom stock granule

Sauce 献汁
混合 李锦记素食蚝油½汤匙、斋浓汤2茶匙、糖1茶匙、风车粉1茶匙、水200毫升
Combined ½ Tbsp LEE KUM KEE Vegetarian Oyster Flavoured Sauce, 2 tsp vegetarian stock, 1 tsp sugar, 1 tsp tapioca flour, 200g water

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#古早味 #留住舌尖真味 #素食料理 #大马名厨
#陈淑娴