鴛鴦醬蒸帶子豆腐

This steamed tofu with scallop dish is not just super easy to make - it’s packed full of flavour! Delicious soft tofu combined with delicately sweet scallops - topped with a traditional garlic and black beans paste. This recipe is definitely a keeper in your quick and easy steam library.

Ingredients:
4 large scallops
1 block / tube soft tofu
2 tbsp minced garlic
½ tsp black bean sauce
1 tbsp diced green onion
1 tsp diced red pepper
1 tsp steam fish soy sauce

Marinade:
⅓ tsp salt
A dash of white pepper
⅔ tsp cornstarch

Sauce (Garlic Topping):
¼ tsp sugar
⅓ tsp chicken powder (bouillon)

Method:

1. Minced Garlic Topping: Medium heat, heat up 2 tbsp of oil. Add in minced garlic and cook until slightly golden. Add in seasoning, mix well and set aside for later.

2. Wash and pat dry scallops. Cut scallops from the side, in half, creating a thinner scallop. Marinate with marinade seasoning.

3. Cut tofu into 8 pieces. Align pieces on plate.

4. Place scallops on top of each tofu. Apply garlic topping onto half of the scallops.

5. Mix remaining garlic mix with black beans. Top mixture onto the other half of the scallops.

6. Steam in high heat (Steam Oven: 300°F Steam) for about 6-8 minutes. Depending on the thickness of the scallops.

7. Once steamed, add boiling oil along with steamed fish soy sauce. Garnish with spring onion and red pepper. Ready to serve.

Note:

• Tofu. Tube tofu was used in the video. Other forms of soft tofu go well with this dish. Blocks, tubes, pouches, etc.

• Use cornstarch to help hold scallops in place. 

• Steam Fish Soy Sauce, also known as Seasoned Soy Sauce for Seafood is one type of soy sauce that carries a hint of sweetness. Usually used to compliment the sweetness of seafood. Can find steam fish soy sauce in all Chinese supermarkets.

鴛鴦醬蒸帶子豆腐

這道扇貝蒸豆腐不僅超級簡單，而且味道十足！ 美味的軟豆腐與精緻甜美的扇貝相結合 - 頂部是傳統的大蒜和黑豆醬。

材料:
大只帶子4只
包仔嫰豆腐1条
蒜茸2湯匙
豆豉醬半茶匙
蔥粒1湯匙
紅椒粒1茶匙
蒸魚豉油1茶匙

醃料:
鹽1/3菜匙
白胡椒粉少許
粟粉2/3茶匙

調味料:
糖¼茶匙
雞粉1/3茶匙

做法:

1. 燒熱2湯匙油，放茸蒜中火煮至微黃色，加調味料撈勻留用。

2. 帶子洗淨抹乾，撗切開2片，加入醃料撈勻略醃。

3. 包仔豆腐切開8件排放碟上。

4. 帶子放豆腐面，將1半蒜茸料分放在4件帶子面上。

5. 豆豉加入另1半蒜茸料撈匀，再放在4件帶子面上。

6. 蒸6分鐘取出，灑上蔥粒，紅椒粒，淋入滾油及蒸魚豉油，即可供食。

註:

• 蒸爐用300°F Steam