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材料 Ingredients
急凍帶子 6粒 / 6 frozen scallops
豆腐 1磚 / 1 block tofu
蒜頭 2瓣 / 2 cloves garlic
豆豉 2湯匙 / 2 tablespoons black beans
生抽 1.5湯匙 / 1.5 tablespoons light soy sauce
老抽 1茶匙 / 1 teaspoon dark soy sauce
糖 1茶匙 / 1 teaspoon sugar
麻油 1茶匙 / 1 teaspoon sesame oil
胡椒粉 少許 / ground white pepper, to taste
鹽 少許 / salt , to taste
生粉 1茶匙 / 1 teaspoon cornstarch
蔥花 適量 / chopped scallions, to taste
做法 Method
1. 急凍帶子浸淡鹽水解凍，再用水稍為沖洗，印乾水份後將每粒切成2片，加入1/4茶匙鹽和少許胡椒粉拌勻備用。
Defrost the frozen scallops by soaking in lightly salted water, then rinse them slightly in running water. Pat dry and slice each scallop into 2 pieces. Add 1/4 teaspoon of salt and a pinch of ground white pepper. Mix well for later use.
2. 豆豉沖水兩次，再用湯匙稍為壓碎。
Rinse the black beans twice, slightly crush with a spoon.
3. 蒜頭切粒，將豆豉和蒜粒拌勻，加入半湯匙生抽，老抽、1/4茶匙糖、少許麻油和胡椒粉 拌勻成豉汁。
Dice the garlic and mix with the black beans. Then add half tablespoon of light soy sauce, dark soy sauce, 1/4 teaspoon of sugar, a little sesame oil and a pinch of ground white pepper to form the black bean sauce.
4. 豆腐印乾水份，切片，平鋪在碟上。
Pat dry the tofu, slice and place on a plate.
5. 在豆腐面先撒上少許生粉，再鋪上帶子及淋上豉汁。
Sprinkle a little cornstarch on the tofu, then put the scallops on it and drizzle with the black bean sauce.
6. 在鍋中加水，水滾後放入整碟豆腐，隔水用中大火蒸8分鐘即可。
Add water to a pot, place the plate of tofu on the steaming rack when the water is boiling. Steam over medium high heat for 8 minutes.
7. 打開鍋蓋後撒上蔥花，用一小鍋煮熱油，將熱油平均灒在帶子豆腐上，便可趁熱享用。
Open the lid, add the chopped scallions. Boil a little oil in a small pot, drizzle the hot oil evenly over the scallops and tofu. Serve hot!
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