日本豆腐蒸虾泥适合老人和儿童，新鲜营养。
Step 1
把日本豆腐切在盘子上，在豆腐表面挖一个小洞备用。Cut tofu in sections, arrange on plate, dig a small hole on surface of tofu.
Step 2
虾洗净去壳，剁成泥备用。Wash prawns and shelled, chopped until the shrimp are thoroughly puree.
Step 3
将虾泥放入切好的姜中，将葱和所有调料搅拌均匀。Combine shrimp paste with chopped ginger, onion and all seasoning, mix well.
Step 4
将虾泥揉成球形，放在日本豆腐上，蒸10分钟。Knead the paste into small balls, roll them over and place on top of tofu. Place into wok and steam with high heat for 10 minutes, done.
Step 5
热锅，加入鲍鱼汁和少许水煮至滚动，加入土豆粉水变稠，倒入蒸虾泥上。Heat wok, cook abalone sauce with some water, bring to a boil. Add in some corn flour to make starch. Drizzle the abalone starch over tofu, done.
——————————————-
材料
500克 虾（剁碎）
2条 日本豆腐(切段)
10克 姜（切碎）
1粒 鸡蛋
葱适量(切碎)
调味料
绍兴酒少许
胡椒粉少许
汤匙酱油
茶匙盐
茶匙糖
3大匙鲍鱼汁
薯粉少许
