vegetarian, 素食,recipe,食譜
Ingredient and Portion A: | 材料與分量 A: 4 blocks white tofu | 白豆腐 4塊
Ingredient and Portion B: | 材料與分量B: 1 pkt enoki mushroom | 鮮金針菇 1包, 1 pkt white crab mushroom | 白玉菇 1包, 6 pcs sweet peas | 甜豆 六條, some juliennes carrot & ginger | 紅蘿蔔絲、薑絲適量, 1 tsp Gou Qi | 枸杞 1茶匙
Seasoning | 調味料: 1 tbsp vegetarian oyster sauce | 素蠔油 1湯匙, 1 tsp vegetarian stock granule | 調味素 1茶匙, 1/2 tsp soy sauce | 醬油 1茶匙, 1/2 tsp salt | 鹽 1/2 茶匙, 1/2 tsp sugar | 糖 1/2茶匙, 1/2 tsp sesame oil | 麻油 1/2茶匙, Some corn starch | 粟粉水適量
Method | 做法:
1. Deep fry tofu in hot oil until golden brown, arrange on serving plate.
燒熱1/2鍋油,把豆腐炸至金黃色撈起,擺盤。
2. Blanch ingredients B briefly in boiling water, drain.
材料B放入沸水中川燙片刻,撈起瀝干水備用。
3. Heat 1 tbsp oil in wok, add in blanched ingredients B with 1 cup of water; bring to boil.
鍋內熱1湯匙油,放入川燙過的材料B及1杯水煮滾。
4. Add seasoning and then thicken with starch, pour over fried tofu to serve.
加入調味料和生粉水勾芡即可淋在豆腐上。
菠蘿咕嚕猴頭菇