cookwithlillian愛在廚房
www.youtube.com/channe...fFZnVrD-Ig
食材：
北豆腐 一盒（680克）
蝦 100克
蛤蜊 450克
鮮香菇 150克（6個）
青椒 75克
紅椒 75克
蔥白 15克
蒜 10瓣
姜 10克
油 15ml+45ml
生抽 5ml+5ml
老抽 10ml
蠔油 5ml
鹽 1克
鹽水 鹽30克加冷水1L
糖 5 克
料酒 15ml
白胡椒粉 1克
水澱粉 澱粉5克加煮蛤的水45ml
澱粉 3克
煮蛤蜊的水 250ml
方法：
1. 先把蛤蜊浸入3%的鹽水中（鹽30克+冷水1L）加15ml 油吐沙2小時以上
2. 醃制去殼去蝦線的蝦仁：加生抽5ml，澱粉3克，白胡椒粉1克，拌勻備用
3. 青紅椒切塊；鮮香菇去蒂切厚片；切好蔥白，姜和蒜；豆腐切塊
4. 蛤蜊吐沙2小時後用刷子刷洗幹淨表面，沖洗後備用
5. 鍋中加水1L，加姜片10克；水煮沸後倒入洗好的蛤蜊，加料酒15ml；繼續煮3-5 分鍾後撈出，此時蛤蜊殼已經打開了（沒打開的就要挑出不吃，很可能是死的）；再將蛤蜊肉從殼中取出備用; 保留煮蛤蜊的水
6. 中火熱鍋（建議用不粘鍋）加油45ml加鹽1克，將豆腐煎至兩面金黃取出備用；用鍋中剩余的油炒香蒜粒和蔥白，再倒入青紅椒和香菇炒至斷生，然後加煮蛤蜊的水250ml，再倒入煎好的豆腐；加生抽5ml，老抽10ml，蠔油5ml，糖5克調味，翻炒後繼續煮2分鍾；加入醃制好的蝦仁和取出的蛤蜊肉翻炒收汁；鍋中湯汁所剩不多時，倒入准備好的水澱粉勾芡（倒入前先攪拌均勻，不然澱粉都沉澱在碗底）；最後將所有食物裝入一個預熱過的砂鍋內，一份非常美味的海鮮豆腐煲就完成了
Ingredients:
Northern style Tofu 680g
Black Tiger Prawns 100g
Live Manila Clam 1 lb
Fresh Shiitake mushroom 150g
Green bell pepper 75g
Red bell pepper 75g
Scallion’s white stem 15g
Garlic 10 cloves
Ginger 10g
Oil 1 tablespoon+3 tablespoons
Light soy sauce 1 teaspoon+1 teaspoon
Dark soy sauce 2 teaspoon
Oyster soy sauce 1 teaspoon
Salt 1/4 teaspoon
Salt water 2 tablespoons salt + 1L water
Sugar 1 teaspoon
Cooking wine 1 tablespoon
White ground pepper powder 1 pinch
Cornstarch slurry 1 teaspoon corn starch+3 tablespoons clam broth
Corn starch 1/2 teaspoon
Clam broth 250ml
Directions:
1. soak clams in 3% salt water (2 tablespoons salt+1L cold water), add 1 tablespoon of oil, for more than 2 hours—allow clams to spit out the sand from inside their shells
2. Marinate deveined and deshelled prawns: add light soy sauce 1 teaspoon, corn starch 1/2 teaspoon, white ground pepper powder 1 pinch, mix well and set aside
3. Cut a green bell pepper and a red bell pepper; remove shiitake mushroom stems and cut into thick slices; cut some scallion’s white stems and prepare some ginger and garlic; cut tofu into 1.5cm thick pieces
4. Brush to clean clams’ shells after 2 hours soaking in salt water, rinse under tap water and set aside
5. Pour 1L of cold water in a pan with some ginger slices, bring the water to a boil, add the cleaned clams to the boiling water and drizzle 1 tablespoon of cooking wine, cook for 3-5mins and remove the clams from the pan—the shells of the clams should be open；the ones with shells closed are not fresh enough to eat, pick them out; take the clam meat out of the shells and save the clam broth
6. Heat a pan (prefer non-stick pan)over medium heat, pour 3 tablespoons of oil and add 1/4 teaspoon of salt, pan-fry tofu to a golden color on both sides and remove them from the pan; saute garlic and scallion with the remaining oil in the pan, stir fry bell peppers and shiitake mushrooms until they are wilted; add 250ml of clam broth and fried tofu; season with 1 teaspoon of light soy sauce, 2 teaspoons of dark soy sauce, 1 teaspoon of oyster soy sauce, and 1 teaspoon of sugar, stir fry to mix with other ingredients and continue cooking for 2 mins; add marinated prawns and prepared clam meat; reduce the sauce to a preferred amount(not very much left), drizzle in prepared cornstarch slurry; then transfer all the food into a preheated clay pot (you can ignore this step if you do not have a clay pot); a delicious seafood tofu pot is ready
