自製古早味豆包素魚 Homemade Tofu Skin Fish

【 材 料 】

豆腐包 600g

乾腐皮 1張

紫菜 1-2張

薑茸 2大匙

鹽 1小匙

胡椒粉 1大匙

五香粉 1小匙

麻油 1大匙

素蠔油 3大匙

香菇粉 / 松茸粉 1小匙

太白粉 / 薯粉 1大匙

麵粉 2大匙

水 3大匙

【 Ingredients 】

Tofu Skin (Fresh/Unfried) 600g

Dry Tofu Sheet 1 sheet

Nori Seaweed 1-2 sheets

Grated Ginger 2 tbsp

Salt 1 tsp

White Pepper Powder 1 tbsp

Five Spice Powder 1 tsp

Sesame Oil 1 tbsp

Vegetarian Oyster Sauce 3 tbsp

Mushroom Seasoning Powder 1 tsp

Tapioca Starch / Potato Starch 1 tbsp

All-Purpose Flour 2 tbsp

Water 3 tbsp

【 簡 易 步 驟 | STEPS 】

豆包退冰後放入碗中，用手或叉子攪散、碾碎。

Thaw and mash the tofu skin into fine pieces.

加入薑茸、鹽、胡椒粉、五香粉、麻油、素蠔油與香菇粉抓勻，最後加入太白粉再次拌勻增強黏合度。

Mix all seasonings well, then add starch to bind the filling.

將麵粉與水混合成薄面糊；乾腐皮用冷水稍加浸泡至軟化後鋪平，抹上一層薄面糊，再疊上一層紫菜。

Mix flour and water; soak tofu sheet, spread paste, and overlay seaweed.

取適量豆包餡料鋪在紫菜上，緊緊捲起，並將兩端腐皮向內折疊，整理成魚的形狀。

Place filling, roll tightly, and fold both edges to shape into a fish.

放入蒸鍋，水開後大火蒸 15 至 20 分鐘至膨脹變熟。

Steam over boiling water for 15 to 20 minutes until cooked through.

蒸好後稍微放涼再切片，可直接享用或下鍋煎至兩面金黃脆皮。

Cool slightly, slice, and enjoy directly or pan-fry until golden brown.

美味升級小秘訣 | TIPS

口感更 Q 彈：可以在餡料中加入少許泡發切碎的白木耳、奇亞籽或亞麻籽粉，大幅提升嚼勁。

Add chopped white fungus or flaxseed powder to enhance the chewy texture.

風味更豐富：可自由加入切碎的杏鮑菇、胡蘿蔔丁或馬蹄丁，增加清甜與多層次口感。

Mix in diced king oyster mushrooms or water chestnuts for extra crunch and flavor.

保存與多樣吃法：一次可多做幾條蒸熟冷凍保存。切片後除了香煎，用來煮咖哩素魚、燴羹湯或糖醋都很入味！

Can be frozen after steaming. Perfect for curry, soup, or sweet and sour dishes!