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Thursday, November 21, 2013

黑豆干与黑豆腐食谱


  我爱吃豆腐,最近电视上重播《舌尖上的中国》(也可能是首播,电视台总是慢三拍),看到了烧豆腐、嫩豆腐、奶豆腐、毛豆腐……心生向往。

  想想新加坡有什么呢?实际上,商家们是有在努力研制新产品的。前几天就收到了本地品牌Unicurd最新推出的黑豆腐系列。


  原本看到产品称为Black Soybean,还以为是类似台湾吃到的黑豆干。拿到产品时发现原来不是,颜色也不是黑色的。称为黑豆腐与黑豆干,是因为产品使用了黑大豆(black soybean)制成,口感和味道与一般的豆腐与豆干非常相似。

  不同点在于营养成分,也更注重健康。黑大豆原本比黄豆的营养价值更高,而且还有抗氧化的成分。嫩滑黑豆腐(Black Soybean Silken Tofu)和黑豆干(Black Soybean Tau Kwa),是由未经基因改造的黑大豆制成,过程不添加防腐剂。这两款豆腐也比市面上的豆腐高出25%的钙质,并无胆固醇或反式脂肪。

  发布会上邀请了本地厨师顾问Chef John See,使用黑豆腐与黑豆干,示范了几道适合在家烹制的菜肴。最简单的做法,是把黑豆腐清蒸15分钟后,洒上酱油、洋葱、辣椒、青葱。黑豆干则适合切丁后与蔬菜一起炒熟。

  以下分享师傅提供的其中三道食谱,并附上英文原文供参考:

黑豆腐与老虎虾汤
(两人份)


材料:
嫩滑黑豆腐1包
豆奶1杯
UHT牛奶1杯
水1杯
3汤匙小青葱(切细)
1汤匙蒜蓉
少许盐、胡椒、白糖
1茶匙酱青
2茶匙蚝油
2茶匙橄榄油

80克老虎虾(烫熟,去壳)
10个豌豆(烫熟,切细)
半杯香菇

做法:
1.以橄榄油热锅,把青葱和蒜蓉炒至金黄色。
2.锅子里加入黑豆腐、豆奶、牛奶、水,煮3至5分钟。
3.使用搅拌机(hand blender) 把所有材料打成汤底,加入调味。
4.加入老虎虾和豌豆即可享用。

Black Soybean Tofu Milk Soup with Tiger Prawn

INGREDIENTS (serves 2)
1 pkt Unicurd Black Soybean Tofu
1 cup Soyamilk
1 cup UHTmilk
1 cup Water
3 tbsp Small shallot (thinly sliced)
1 tbsp Minced garlic
Pinch Salt, White pepper and Sugar
1 tsp Light soya sauce
2 tsp Oyster sauce
2 tsp Olive oil

GARNISHES
80g Tiger prawns (pre‐blanch and peeled)
10 pcs Flat sweet pea (pre‐blanch and cut to bite sized)
½ cup Shimeji mushrooms

METHOD
1. Heat up a non‐stick pot with olive oil at low heat.
2. Lightly fry the shallot and garlic until they turn a light golden brown.
3. Add Black Soybean Tofu, Soya milk, UHT milk and water to the pot, simmer to a boil for 3‐5 mins.
4. Using a hand blender, puree the ingredients into a fine soup base.
5. Finally, add in the seasoning to taste.
6. Serve hot with the garnishes.

冷豆腐佐青葱与咸蛋
(4人份)


材料:
Unicurd嫩滑黑豆腐一包(冷藏)

酱料:
嫩滑黑豆腐半包
黑芝麻油2茶匙
酱清1汤匙
蚝油2汤匙
咸蛋白一个(煮熟)
黄糖少许
芫荽根一汤匙(切碎)
盐、糖和胡椒粉适量

配菜:
炸鱼柳65克(切小块)
萝卜丝45克
青葱丝条25克
咸蛋黄一个(煮熟压碎)

做法:
将一包豆腐放入冰箱冷却半小时,备用。
用搅拌机将酱料部分调好。
取出冷却豆腐,将酱料和配菜铺在豆腐上,即可享用。

Chilled Black Soy Bean Tofu with Spring Onion & Salted Egg

INGREDIENTS (serves 4)
1 pkt Unicurd Black Soybean Tofu (Chilled)

Dressing:
½pkt Unicurd Black Soybean Tofu
2 tsp Black sesame oil
1 tbsp Light Soya sauce
2 tbsp Oyster sauce
1 Cooked salted egg white
Pinch Brown sugar
1 tbsp Chopped coriander root
Pinch Salt, pepper and sugar

GARNISHES
65g Fried white fish fillet (Cut into bite sized)
45g Carrot strips
25g Spring Onion strips
1 Cooked salted egg yolk (Crushed)

STEPS
1. Chill the tofu in the fridge for half an hour.
2. Combine all the dressing ingredients together in a blender and puree it.
3. Serve Unicurd Black soybean tofu with the dressing and garnishes.

炸黑豆干配青菜和银杏
(两人份)


材料:
Unicurd黑豆干半包(切丁拍干)
橄榄油半杯

酱料:
酱清1汤匙
糖浆2汤匙
辣椒油1汤匙
青葱末1汤匙
XO酱1汤匙
盐、糖和胡椒粉适量

配菜:
烫熟青菜55克
罐头银杏3汤匙
日本黄瓜45克(切片)
番茄1个(去籽切丝)
黄葡萄干2汤匙
橘油1汤匙

做法:
把酱料调好,备用。
用橄榄油将豆干炸至酥脆,沥干油份,与酱料和配菜装盘,即可享用。

Crispy Fried Black Soybean Tau Kwa with Chinese Greens and Ginko Nut

IngredientsL
half pkt Unicurd Black Soybean Tau Kwa (cut into cubes and pat dry)
half cup Olive oil

Dressing:
1 tbsp Light soya sauce
2 tbsp Sugar syrup
1 tbsp Spicy chill oil
1 tbsp Chopped Spring onion
Pinch Salt, sugar and white pepper
1 tbsp XO sauce

GARNISHES
55g Pre‐blanched Chinese greens
3 tbsp Canned ginko
45gm Sliced Japanese cucumber
1 Ripen red tomato (de‐seed and cut into strips)
2tbsp Sweet yellow raisin
1tbsp Orange oil

STEPS
1. Combine well all the dressing ingredients together and set aside.
2. Heat up a pot with half a cup of olive oil, fry the Unicurd Black Soybean Tau Kwa till crispy and drain excess oil.
3. Serve the crispy fried Tau Kwa with the dressing and garnishes.

嫩滑黑豆腐(建议售价:$1.50)和黑豆干(建议售价:$2.20)可在各大超市购得。

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