| 腐皮銀絲卷 BEANCURD SPRING ROLLS | |||||
| 材料： | Ingredients | ||||
| 腐皮二張 | 2 beancurd sheets | ||||
| 蝦仁二兩 | 60g (4oz) shelled shrimps | ||||
| 鮮魷二兩 | 60g (4 oz) fresh squid | ||||
| 粉絲一兩 | 30g (2oz) vermicelli | ||||
| 筍肉1/2 兩 | 15g (1oz) skinned bamboo shoot | ||||
| 冬菇二隻 | 2 black mushrooms | ||||
| 沙茶醬一茶匙 | 1 tsp satay sauce | ||||
| 蒜茸一粒 | 1 mashed garlic | ||||
| 薑茸1/2 茶匙 | 1/2 tsp minced ginger | ||||
| 調味料: | Seasonings: | ||||
| 水二湯匙 | 2 tbsp water | ||||
| 生油二茶匙 | 2 tsp light soy | ||||
| 鹽、糖各1/8茶匙 | 1/8 tsp salt, 1/8 tsp sugar | ||||
| 生粉1/2 茶匙 | 1/2 tsp cornflour | ||||
| 麻油、胡椒粉少許 | pinch of pepper and sesame oil | ||||
| 芡汁料: | Sauce: | ||||
| 上湯(或水) 3/4杯 | 3/4 cup fine stock | ||||
| 鹽1/2 茶匙 | 1/2 tsp salt | ||||
| 糖3/4 茶匙 | 3/4 tsp sugar | ||||
| 生抽1/2 茶匙 | 1/2 tsp light soy | ||||
| 麻油、胡椒粉少許 | dash of sesame oil and pepper | ||||
| 生粉一茶匙，開水二湯匙埋芡用 | 1 tsp cornflour and 2 tbsp water to thicken sauce | ||||
| 做法： | Method: | ||||
| 1. | 用一塊濕布抹淨腐皮，修剪成四方塊(約6吋 X 6吋)，待用。 | 1. | Wipe beancurd sheets with wet cloth. Cut into squares (about 6" X 6"). | ||
| 2. | 浸軟冬菇，去蒂，和筍肉一同切絲；浸軟粉絲，沖淨，切短度，瀝軟待用。 | 2. | Soak black mushrooms, trim. Shred. Shred bamboo shoot. Soak vermicelli. | ||
| 3. | 蝦仁剔腸，和撕去外衣鮮魷一同洗淨，抹軟，蝦仁切粒，鮮魷切絲，拖水待用。 | 3. | Devein shrimps. Dice. Remove surface membrane from squid. Rinse and wipe dry. Shred. Blance shrimp and squid. | ||
| 4. | 燒熱二湯匙油爆香薑茸，加入蝦粒及鮮魷絲爆炒透，贊酒加入調味料、粉絲、冬菇絲及筍絲兜炒勻，即成為餡料。 | 4. | Heat 2 tbsp oil and saute ginger. Add in shrimp and squid, sprinkle with wine, Add in seasonings, vermicelli, black mushroom and bamboo shoot. Stir well. | ||
| 5. | 每塊腐皮包入適量餡料，捲成春卷狀，用少許油煎至兩面呈金黃色，撈出待用。 | 5. | Put fillings on beancurd sheets and wrap into rolls. Fry with some oil until golden brown. Dish up. | ||
| 6. | 燒熱約一湯匙油，爆香蒜茸及沙茶醬，加入芡汁料，煮滾，放入腐皮卷同煮至吸收味料，撈出，腐皮卷上碟，餘下汁料用生粉水埋一薄芡，淋上腐皮卷面，即可供食。 | 6. | Heat 1 tbsp oil, saute garlic and satay sauce. Add in sauce, bring to boil. Put in rolls, coddle until sauce thickens. Dish up. Thicken sauce with cornflour solution and pour over rolls. Serve. | ||