<With eng recipe>話說去西貢食海鮮成日都好鍾意叫呢個菜式😍但係幾年前返屋企整過幾次都唔得！主要係個皮唔夠厚同一放多陣就淋😅為了整餐西貢海鮮宴，特登研究同實驗咗幾次🫶🏻得咗！炸粉的配方參考專業廚師 @sauce_kitchen2018 🙏🏻💕 btw我的廚房新手人妻朋友根據我的口述，都成功做到😂😂😂 (pic 4-5)
▶️炸粉的份量和材料不可以擅自更改，成果不擔保😹
▶️一定一定要先將豆腐盡量用廚房紙巾吸乾表面水份！這是維持炸皮乾和廷身的因素，之後上粉都要上至少四至五層！上完一層再上！粉有適量的厚度之後，豆腐的水份便不會輕易把它弄濕🌟
▶️如果時間許可，可以翻炸多一次，但係新手人妻第二次整無翻炸效果都差不多
材料:
煎炸滑豆腐 1磚
油 適量
炸粉:
生粉40g
低筋麵粉 40g
粘米粉 15g
泡打粉 5g
椒鹽 5g
五香粉 1g
雞粉 6g
鹽 1g
做法:
1) 炸粉所有材料認真攪拌均勻^_^
2) 豆腐超級小心地拿出！之後切條 (約1cm x 3cm)，底部和面部都放上廚房紙巾，盡量吸一吸收水份！濕了可再換另一張紙巾
3) 每一件豆腐一件一件地放入粉中，均勻地每邊沾上炸粉，取出！所有豆腐沾上炸粉後，重新從第一件豆腐開始沾上炸粉，重複約四至五次！
4) 熱鍋下油，用中大火炸至金黃色拿起，如果有時間之後可以再翻炸20秒即成
Ingredients:
Tofu 1 box
Oil for deep frying
The Deep Fry Mixture:
Potato Starch 40g
Cake Flour 40g
Sticky rice flour 15g
Baking Powder 5g
Spiced Salt 5g
Five Spices 1g
Chicken Powder 6g
Salt 1g
How to:
1) Mix all the ingredients under the deep fry mixture well.
2) Carefully take out the tofu, cut into 1cm x 3cm. Put kitchen towel at the bottom and top to absorb the water on its surface.
3) Put the tofu one by one into the mixture and make sure the tofu is covered by the mixture fully. Repeat this step for 4-5 times by starting with the first tofu again.
4) Add the coated tofu into oil, fry on medium-high heat until turns golden. Set aside.
#betiskitchen中式#betiskitchen蔬菜
