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【客家豆腐卜】婆婆的家乡料理 | Stuffed tofu pok

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哈喽婆婆又来咯~今天婆婆要和大家分享一道常见的客家料理但经过婆婆改良的——咸鱼酿豆腐卜
这次婆婆的酿豆腐卜与平时以鱼浆作为馅料的方式不同而是在这之上再添加了咸鱼加了咸鱼的豆腐卜不仅提升了整体的鲜味咸味也带出了其中的甜味让豆腐卜的味道更为丰富而且有别于传统豆腐卜是依靠吸附汤汁咬下去汁水溢出这次改良版的豆腐卜口感上是酥脆且味道也更有层次感
材料 Ingredients
200克的鮫魚 200g of mackerel fish
200克的豬肉碎 200g of minced pork
适量的青葱 100g of leek
两小块的咸鱼 two pieces of salted fish
适量的豆腐卜 some tofu puffs

posted by Raggettier