Tuesday, 8 September 2015

红烧腐竹支 ~ Simmered Beancurd Stick with Mushroom



食谱取自:名食谱@92

红烧腐竹支

材料:
100g 腐竹支
100g 红萝卜 削皮,切片)
8 香菇  浸软,去蹄
5 蘑菇 切半)
10 甜豆
10片子姜
1 250ml 清水

调味料:
1大匙 素蚝油
1大匙 酱油
1/4小匙  胡椒粉

做法
1.腐竹支剪小段,每段6公分。用热油略炸一会至金黄,捞起,马上浸泡冷水中至软化。取出,沥干水份。备用。

2.锅里煮开沸水, 放入香菇,蘑菇和甜豆略烫一会,盛起,沥干水份。

3.锅里烧热1大匙食油,小火爆香姜片,加入香菇和蘑菇,大火炒香浓,加入腐竹支,红萝卜和调味料炒均匀。

4.注入清水,大火煮沸。改用小火煮至收汁,加入甜豆拌炒一下,熄火,即可上桌。

Recipe sopurce : Famous Cuisine @ No. 92

Simmered Beancurd Stick with Mushroom

Ingredients :
100g beancurd stick
100g carrot ( peeled and sliced )
8  Chinese mushroom ( soaked and remove stalk )
5 buttom mushroom  ( halved )
10 sugar snap peas
10 slices young ginger
1 bowl ( 250ml ) water

Seasoning :
1tbsp vegetarian oyster sauce
1tbsp light soy sauce
1/4tsp pepper
1/2tsp sugar

Method :
1. Cut beancurd stick into 6cm length , slightly deep-fry in hot oil till golden in colour . Dish out , soak it into cool water immediately until soften . Remove and drain , set aside .

2. Blanch mushroom  , button mushroom and sugar snap peas in boiling water , dish out and drain well .

3. Heat 1tbsp cooking oil in a preheated wok to sauté ginger over low heat . Add all mushrooms , stir-fry briskly over high heat until fragrant . Stir in beancurd stick , carrot and seasoning , toss well .

4. Add the water and bring to boil over high heat . Once boiled , reduce to low heat , simmer it until the gravy is thicken . Add sugar snap peas , mixed , remove from heat . Serve hot .