Sunday, 17 July 2016

焖申江豆腐 ~ Simmered Vegetarian “ Sheng Jiang “ Beancurd




食谱取自 : 名食谱 @ 48

焖申江豆腐

材料 :
3 水豆腐
50g 素叉烧 ( 切小粒 )
15g  甜腐竹 ( 剪条 ,炸香  )
3 香菇 ( 浸软 )
50g  红萝卜 ( )
10 豌豆 / 荷兰豆
6 生姜

汁料 ( 拌匀 )
1大匙 素蚝油
1大匙 生抽
1/2小匙
1/2小匙
1/8小匙 胡椒粉
1 小匙 粟粉
250ml

做法 :
1. 豆腐切成四块,放入热油中炸至金黄色,盛起沥油备用。

2. 锅里烧热油1大匙油,爆香姜片,加入香菇略炒一下,然后加入甜腐竹,红萝卜,素叉烧和汁料以起煮约3分钟。

3. 最后加入豆腐和豌豆,继续焖煮至汁微浓稠,即可盛碟。

Recipe source : Famous Cuisine @ No .48

Simmered Vegetarian “ Sheng Jiang “ Beancurd

Ingredients :
3 pieces squared soft beancurd
50g vegetarian “ Cha Xiu “ ( diced )
15g sweet beancurd sheet ( striped and deep-fry )
3 Chinese mushroom ( soaked )
50g carrot ( cut into triangle )
10 pieces peas
6 fresh ginger slices

Sauce ( mix well )  :
1tbsp vegetarian oyster sauce
1tbsp light soy sauce
1/2tsp salt
1/2tsp sugar
1/8tsp pepper
1tsp corn flour
250ml water

Method :
1. Divide the beancurd into 4 squared pieces , deep-fry into hot oil until golden brown  , dish out and drained , leave aside  .

2. Heat up 1tbsp oil in the hot wok to fragrant ginger slices , add Chinese mushrooms , stir-fry briskly for a while .Next , add sweet beancurd sheet , carrot , vegetarian “ Cha Xiu “ and sauce mixture , cook for about 3 minutes .

3. Add in pre-fried beancurd and peas , continue simmer until the sauce is slightly thicken . Remove from heat , serve hot  .