皮蛋肉碎豆腐 ~ Pork with Century Egg Tofu

 

食谱取自 ： 名食谱@第86期

皮蛋肉碎豆腐

材料：
2块 豆腐
1粒 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 .