客家釀豆腐. 我一直都是用魚肉作內餡, 這次冰箱只有絞肉, 沒辦法啦, 只好做傳統的釀豆腐內餡. 我不喜歡絞好的的肉, 對我而言太多肥油了, 人在異鄉可沒能挑剔喔!
一個人做, 感覺有點孤單, 得有一些人一邊包餡一邊閒話家常, 才有那種"傳統"的感覺, 也比較有生氣. 有別於傳統的湯底, 用了自己的慣用的煮法. 其實, 準備一餐釀豆腐, 是很健康的一餐, 營養很均衡, 像我少油的烹調, 就不怕油份太高.
Normally I use fish for the Hakka yiong tio fu filling but this time I only could find minced meat in the fridge, so I just made more traditional type. I don't really like the ready minced meat because it has too much fat. Inconveniently, I couldn't be so picky since I was in foreign country.
A bit lonely to prepare the yiong tio fu, should have some people to do the filling together and chit chatting to have a kind of "traditional" sense, but also more alive. For the soup base, I used my own cooking method other than the traditional way. In fact, yiong tio fu is a very healthy meal. It has good balanced nutrition for a meal. I cook it with less oil and this will not be too oily for the diet.
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