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【三餸一湯】肉燥香菇煮豆腐

蘋果日報 2020/03/19 07:00

食譜蔬菜豬肉豆類15-30分鐘

材料:
罐頭肉燥醬1罐 
罐頭冬菇4隻
蒸煮豆腐1盒
葱2條
蒜頭2粒
辣椒1隻
水50毫升
粟粉芡水少許
調味:
老抽少許
糖少許
紹酒少許
麻油少許
胡椒粉少許
做法:
1.
豆腐切粒,冬菇切蒂,切絲。辣椒和蒜頭切碎,切葱花。
2.
豆腐汆水,撈起。鑊中不加油,直接倒入肉燥,加入葱、蒜頭和辣椒炒香,加入冬菇。
3.
加水50毫升,下少許老抽調色。加糖和紹酒,加入豆腐,大火煮滾,下麻油和胡椒粉,粟粉芡水收汁。

Braised minced pork with mushroom and tofu
Ingredients:
Canned minced pork sauce 1 can
Canned Shiitake mushroom 4 pcs
Soft tofu 1 pack
Green onion 2 pcs
Garlic 2 cloves
Red chili 1 pc
Water 50ml
Cornstarch water Little
Seasoning:
Dark soy sauce Little
Sugar Little
Shao Xing wine Little
Sesame oil Little
White pepper Little
Steps:
1.
Dice tofu. Cut mushroom feet and slice it. Shred chili, green onion and garlic.
2.
Blanch tofu. Pan fry minced pork sauce without oil. Put in green onion, garlic, chili and mushroom.
3.
Pour in water, Put a little dark soy sauce, sugar and Shao Xing wine. Put in tofu. Cook in high heat , put in sesame oil and white pepper. Thicken the sauce with cornstarch water.
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蒸煮豆腐切粒。
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冬菇去蒂切片。
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罐頭肉燥醬直接下鑊煮。
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拌入葱粒、蒜茸和辣椒粒。
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冬菇與肉醬、配料同炒。
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調味後加入豆腐,用大火煮滾。
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