鮮菇豆腐蝦球煲 Shrimp Ball With Mushroom and Tofu Pot (Re-upload)｜重新上載 **字幕CC Eng. Sub**

**本片是2020年舊片, 因音樂版權問題, 現在重新上載**This video is an old footage from 2020, it is now re-uploaded due to music copyright issues.
🟢材料：
蝦 300克
豆腐 1件
鴻禧菇 100克
薑 1片
蛋白 1個
鹽、胡椒粉 適量

🟢步驟：
1️⃣ 將蝦洗淨去腸去殼，留下蝦殼熬湯用。把蝦拍扁剁碎，加入少許鹽、胡椒粉及蛋白攪拌至起膠，放入冰箱冷藏半小時。
2️⃣ 把蝦殼加入一片薑和熱水煮沸，撇去浮沫，煮5分鐘後隔渣。
3️⃣ 把蝦膠用湯匙刮成圓形，加入煮好的蝦湯中。
4️⃣ 加入豆腐及鴻禧菇煮3至5分鐘，加適量鹽調味，即可上碟。

🟢Ingredients:
Shrimp - 300g
Tofu - 1 piece
Brown Beech Mushrooms (Shimeji Mushrooms) - 100g
Ginger - 1 slice
Egg white - 1
Salt, White pepper powder- as needed

🟢Cooking Directions:
1️⃣ Clean and devein the shrimp, leaving the shrimp shells for making the soup. Flatten and chop the shrimp, then mix with a pinch of salt, white pepper powder, and egg white until it forms a paste. Chill in the fridge for half an hour.
2️⃣ Boil the shrimp shells with a slice of ginger and enough water to cover. Skim off any foam and simmer for 5 minutes before straining.
3️⃣ Use a spoon to scrape the shrimp paste into round shapes and add them to the shrimp soup.
4️⃣ Add the tofu and brown beech mushrooms to the soup and cook for 3-5 minutes. Season with salt to taste and serve.

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