【鱻味食譜｜豆漿煮魚腐🍴】
這道菜結合豆漿的滑順與魚腐的彈嫩，紫菜和油條增添口感，清爽中帶有飽足感，推薦搭配白飯或直接當湯品享用！ 😍

材料清單 (份量: 2-3人)
鱻 - 魚湯魚腐(含魚湯包) 290g
無糖豆漿 1盒 (約500ml，推薦使用濃豆漿更香醇)
油條 半條 (切小段)
無砂紫菜 1小片 (撕成小塊)
薑片 適量
調味料: 白胡椒粉 少許
可選配料: 蔥花、芫荽少許 (裝飾提香)

步驟詳解🌟
1. 處理食材
- 魚腐用清水沖洗，瀝乾備用 (若魚腐較厚可對半切)
- 油條切小段，可保留部分酥脆或稍後煮軟，依喜好調整
- 紫菜用剪刀剪成小片，或用乾淨鍋乾烘10秒提香 (可省略)

2. 煮豆漿湯底
- 中小火熱鍋，倒入500ml清水煮沸加入魚湯包及薑片，再加入豆漿，慢慢攪拌避免凝固
- 關鍵技巧：豆漿煮至微冒泡 (約80°C)，切勿大火煮沸易溢出或凝固

3. 加入魚腐燉煮
- 轉中火，放入魚腐煮5分鐘，讓豆漿滲入魚腐中，湯汁漸濃加入白胡椒粉調味

4. 加入油條&紫菜
- 放入油條煮1分鐘 (喜歡脆口可縮短時間，或最後撒在湯面)
- 關火前加入紫菜拌勻，利用餘溫泡軟再撒蔥花或芫荽點綴即可

🇭🇰卓亞國際官網及Pandamart有售
美國及加拿大各大超市有售

#鱻 #Chaayagroup #認住呢3條魚 #自設生產廠房 #魚腐
#大人小朋友都啱食

[3Fish Recipe | Fishcurd with Soy Milk 🍴]
This dish combines the smoothness of soy milk with the tenderness of fish tofu. Nori and fried dough sticks add texture, creating a refreshing yet satisfying dish. Perfect with rice or as a soup! 😍

Ingredients (Serves 2-3)
3Fish - 290g Fish broth With Fishcurd (including broth sachet)
1 box of unsweetened soy milk (approximately 500ml, thick soy milk is recommended for a richer flavor)
Half a fried dough stick (cut into small pieces)
1 small piece of sand-free seaweed (torn into small pieces)
Ginger slices to taste
Seasoning: A pinch of white pepper
Optional toppings: Chopped green onions, a pinch of cilantro (for garnish)

Instructions🌟
1. Prepare the ingredients
- Rinse the Fishcurd with clean water, drain, and set aside. (If the fish tofu is thick, cut it in half.)
- Cut the fried dough sticks into small pieces; you can leave some crispy or cook them later to soften, depending on your preference.
- Cut the seaweed into small pieces with scissors, or dry-toast it in a clean pan for 10 seconds to enhance the flavor (optional).

2. Prepare the soy milk broth
- Heat a wok over medium-low heat. Pour 500ml of water into the wok and bring to a boil. Add the fish stock packet and ginger slices. Then add the soy milk and stir gently to prevent curdling.
- Key tip: Bring the soy milk to a boil (approximately 80°C). Avoid high heat, as it may overflow or curdle.

3. Add the Fishcurd and simmer.
- Reduce heat to medium and add the Fishcurd and simmer for 5 minutes, allowing the soy milk to soak into the Fishcurd. As the broth thickens, add white pepper to taste.

4. Add the fried dough sticks and seaweed.
- Add the fried dough sticks and cook for 1 minute (shorter if you prefer a crispier texture, or sprinkle over the soup at the end).
- Before turning off the heat, add the seaweed and mix well. Let it soften while still warm. Garnish with chopped green onions or cilantro.

🇭🇰 Available on the Chaaya International website and Pandamart.

Available at major supermarkets in the US and Canada.

#鱻 #Chaayagroup #認住呢3條魚 #自家生産 #魚腐 #大人小朋友都適合