Wednesday, 23 July 2014

皮蛋肉碎豆腐 ~ Pork with Century Egg Tofu




 
食谱取自 名食谱@86

皮蛋肉碎豆腐

材料:
2 豆腐
1 皮蛋
80g 猪肉碎
30g 大红椒 (切角)
30g 大青椒 (切角
1小匙 蒜茸
1大匙 绍兴酒
120ml 清水

调味料:
1大匙 蚝油
1/2大匙 酱油
1小匙 黑酱油
1小匙 砂糖
1/2小匙 麻油
1/2小匙 胡椒粉

 
做法
1.将豆腐切角,放入热油中,以大火炸至金黄色,捞起,沥除油份。

2.皮蛋切角, 用热油略炸一会,捞起,备用。

3.锅里烧热2大匙食油,加入蒜茸,以慢火爆香。放入肉碎炒香后,加入豆腐,皮蛋,青红椒和调味料翻炒片刻。

4.注入清水,大火煮沸,翻炒至香浓,撒上绍兴酒拌匀,即可上桌。

 
Recipe source : Famous Cuisine @ No. 86

Pork with Century Egg Tofu

Ingredients :
2 pieces tofu
1 century egg
80g minced pork
30g red capsicum ( wedged )
30g green capsicum ( wedged )
1 tsp chopped garlic
1 tbsp “ ShaoXing “ wine
120ml water

 
Seasoning :
1tbsp oyster sauce
1/2tsp light soy sauce
1tsp dark soy sauce
1tsp castor sugar
1/2tsp sesame oil
1/2tsp pepper

 
Method :
1. Cut tofu into triangles , deep-fry in hot oil until golden brown . Dish out and drain , set aside .

2. Cut century egg into wedges , parboil in hot oil , dish out and keep aside .

3. Heat 2tbsp cooking oil in wok , add the chopped garlic and fry over low heat until fragrant . Add minced pork , toss until aromatic . Put in tofu , century egg , capsicums and seasoning . Stir well .

4. Add in water , bring to boil over high heat , stirring constantly till fragrant . Sprinkle with “ ShaoXing “ wine . Serve hot .

 

This post is linked to Cook-Your-Books #14 , organized by Joyce from Kitchen Flavours .