買滿$450即享免費送貨!
Shu Kee was established by Mr Kung Shu in 1942, named after his own name.
Our only shop is in Taipo, no other branches.
Once delivered to the shop, the products are carefully inspected by hand to pick only the finest for sale over 70 years.
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Premium beancurd products

Continuing our dedication to serving “quality first” beancurd products for over 70 years.

Wide selection of vegetarian products

Specially selected vegetarian products made locally in Hong Kong, as well as in Taiwan, Japan, Italy, Spain, Thailand, India, and other regions.

Fast and reliable delivery

Orders placed and had payment confirmed by our shop before 5:00pm from Mondays to Fridays may enjoy deliveries as early as the following day.

Recipe

腐皮芋蝦卷

材料:  樹記腐皮(圓形) 1張 蝦仁 8隻 芋頭(去皮) 250g  生粉 1湯匙  水 1湯匙  調味料:  昆布湯粉 10g 砂糖 10g 鹽 5g 醬油 15g 做法:  將芋頭切件,放入鍋內,將水加至剛蓋過芋頭,開大火煲至水沸騰。 加入調味料,煮至芋頭變軟及收汁。離火,用壓薯蓉將芋頭壓成泥。 蝦仁用水汆熟,備用。 腐皮剪成2張長方形,用濕毛巾抹軟腐皮;將生粉和水混合。 將芋頭蓉放在腐皮上,再放入熟蝦仁,卷成卷狀,邊位用生粉水粘合。 燒熱一平底鑊,加入少許油。放入腐皮卷煎至兩邊金黃,完成。

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豆皮涼拌秋葵

材料:  秋葵 4條 樹記素鴨 1/2份 滑子菇 70g  調味料:  白湯汁 10g 凍開水 200ml  蜜糖 5g 麻油 少許 做法:  秋葵切粒,素鴨切粗絲。滑子菇分成小束。 煲一鍋水,水滾後放入素鴨、滑子菇,汆水然後放涼。再汆燙秋葵粒,備用。 調味料先拌勻,再加入素鴨、滑子菇、秋葵粒拌勻。

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豆皮蛋卷

材料:  蛋 3隻 樹記鮮枝竹 2條 調味料:  冷麵汁 10g 糖 10g 鹽 少許 做法:  1.先將調味料攪拌,至糖完全溶化;鮮枝竹切小件。  2.發打雞蛋,倒入攪拌好的調味料,再拌勻。  3.將玉子燒鍋塗上一層油後,開中小火,先倒入1/3蛋液,鋪上鮮枝竹,待蛋液開始半凝固時,即用筷子由上往下捲起。  4.捲好的蛋就往上推到最上方。再次塗上一層油於玉子燒鍋。  5.重複以上步驟,直至用畢全部蛋液。

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鮮腐皮蛋丼

材料:  鮮腐皮 30g  蛋 2隻 即食飯 1個 蔥碎 少許 調味汁:  水 60ml  醬油 15ml  鏗魚湯粉 15g  味醂 15g  生粉水 10g  做法:  將即食飯加熱,鮮腐皮切碎,備用。 調味汁拌勻,放入小鍋中,用中火加熱,放入鮮腐皮,煮至沸騰,轉小火加入生粉水。 蛋打發拌勻後,加入(2),待蛋液開始凝固時,用鏟輕輕拌理滑蛋,倒入飯中,灑上蔥碎,完成。

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