Blow-Torched Firm bean-curd slices and cucumber with Garlic Sauce and Spring Onion Oil . 火炙蔥油蒜泥素白肉

Blow-Torched Firm bean-curd slices and cucumber with

Garlic Sauce and Spring Onion Oil
火炙蔥油蒜泥素白肉

Do not really like eating ready made imitation meat, and I feel bored of eating the traditional vegetarian dishes, in order to get a more balanced diet, I try to cook an "All veggies" meal after having meat dishes a couple of times. For the good sake of convincing my hubby that vegetarian recipes are having great varieties, I try to make veggies dishes in a new horizon, sometimes Chinese, Western, Vietnamese, Thai and whatever dishes I could think of. That's why I said Vegetarian dishes could be interesting.

Have tried different types of firm bean-curd from Taiwan, the one I used for this dish is the best that I can get so far, and you can easily find some in my fridge, it has a good aroma of natural white beans. In order to bring the bean-curd to life, I add hot shallot oil on chopped spring onions with salt, and put on top of it. After blow-torching, the firm bean-curd tastes so deliciously and smells yummy.

不喜歡吃現成素肉，又覺得一般素菜了無新意，為了想平衡飲食，吃了幾餐肉，通常會有一餐吃全素。為了使外子覺得吃素不沉悶，我通常會用天然素食材和蔬菜入饌，做出不同口味，中式、西式、越式、泰式的，更愛自創新素食菜式。我說吃素可以很有趣就是這原因。

吃過很多種百頁豆腐，這次用的也是我家中常備，覺得最有豆香，可以用它來當白肉；為了使這素白肉更可口，除了基本的蒜泥醬，我在白肉上澆上青蔥油：把紅蔥炸油混合帶鹽蔥粒，素白肉即時更有香氣。火炙使平平無奇的百頁豆腐更有層次。

Blow-Torched Firm bean-curd slices and cucumber with Garlic Sauce and Spring Onion Oil

Ingredients:
Firm Bean-curd 1/3 package (a pack of 3)
Salt  1/2 tsp
Ginger juice  1 tsp
Small red chili, chopped  1 pc

Peppercorn Oil 1/2 tsp (optional )

Red Chili Oil 1/2 tsp (Optional)

Garlic sauce:
Garlic, chopped  2 tbsp
Thick and Dark Soy Sauce  1 tbsp
Zhenjiang Vinegar  1 tsp
Sesame oil  1 tsp
Drinking water  1 tsp

Shallot Oil:
Shallot, chopped  3 pc
Oil  250 ml

Spring Onion Oil:
Spring Onions, chopped  2 pc
Salt  1/2 tsp
Cooked Shallot Oil  80 ml

Method:
1. Wipe and dry the firm bean-curd. Mix salt and ginger juice, rub along the bean-curd and then steam for 5 minutes. Let cool.

2. Cut Cucumber and bean-curd lengthwise thinly to more or less the same length

3. Arrange the sliced cucumber and bean-curd on a plate alternately

4. Heat up oil for the shallots, and then turn to medium low fire; add in shallots and cook till fragrant; keep the oil and strain away the shallots

5. In a small bowl, put in chopped spring onions and salt, pour in hot shallot oil, mix well

6. Mix all the ingredients of garlic sauce well in another bowl

7. Slightly brush some shallot oil on the cucumber and bean-curd slices,  sear the top along with a blow-torch until you get the desired colors. Drizzle in garlic sauce, then spring onion oil with some spring onions as you like. If you want spicy and hot, you may sprinkle in some peppercorn oil and red chili oil as well.  And garnish with chopped red chili.

Cooking Tips:
1. You can get the firm bean-curd in the big supermarket here in Hong Kong (see photo)

2. In order to bring extra aroma to bean-curd, I mix together the shallot and spring onion oil which are both easily made at home

3. Blow-torching brings the regular bean-curd and cucumber slices to a next level in taste and presentation

火炙蔥油蒜泥素白肉

材料： 

百頁豆腐  1/3 包 (一包 3 條)
鹽   1/2 tsp
薑汁  1 tsp
小紅辣椒，切碎   1 pc

花椒油 1/2 tsp (隨意，可免)

紅辣油 1/2 tsp (隨意，可免)

蒜泥醬:
蒜頭，切碎   2 tbsp
濃黑醬油  1 tbsp
鎮江醋  1 tsp
麻油   1 tsp
飲用水  1 tsp

紅蔥油材料：
紅蔥頭，切碎  3 pc
油  250 ml

青蔥油材料：
青蔥， 切碎  2 pc
鹽   1/2 tsp
熟紅蔥油  80 ml

做法：
1. 抹淨百頁豆腐。混好鹽和薑汁, 抹勻豆腐，然後蒸 5 分鐘，待涼

2. 青瓜和豆腐切等形長薄片

3. 把青瓜片和豆腐片交替排放在大碟上

4. 熱油中小火炸香紅蔥碎,去碎留油，備用

5. 在小碗中放上青蔥和鹽, 澆上熱紅蔥油，拌勻

6. 另碗混勻蒜泥醬

7. 在豆腐片及青瓜片上塗上紅蔥油，用火槍火炙至理想顏色。隨意澆上蒜泥醬，灑上青葱油連蔥，好辣的，可再灑上花椒油及紅辣油；最後，用碎紅椒裝飾

提示:

1. 百頁豆腐在一般超市有售(看照片)

2. 蒜泥醬外加上紅蔥油和青蔥油，豆腐片更有層次

3. 火炙更使豆腐片及青瓜片更有風味