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

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 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  .