食谱取自 : 名食谱 @ 第48期
焖申江豆腐
材料 :
3件 水豆腐50g 素叉烧 ( 切小粒 )
15g 甜腐竹 ( 剪条 ,炸香 )
3朵 香菇 ( 浸软 )
50g 红萝卜 ( 切 角 )
10条 豌豆 / 荷兰豆
6片 生姜
汁料 ( 拌匀 ) :
1大匙 素蚝油1大匙 生抽
1/2小匙 盐
1/2小匙 糖
1/8小匙 胡椒粉
1 小匙 粟粉
250ml 水
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 beancurd50g 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 sauce1tbsp 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 .
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