紅燒豆腐

Ingredients:

  • garlic
  • ginger
  • green onion
  • bamboo shoot
  • shiitake mushroom
  • carrot
  • firm tofu
  • soy sauce
  • broth
  • 太白粉
  • sesame oil

Method:

  • 切蒜片、薑末、蔥段
  • 切筍片、香菇、紅蘿蔔片
  • 豆腐片成約1.5cm厚,斜角切成三角形。
  • 下油鍋煎豆腐,油多一點才煎得漂亮,將豆腐倒出備用。
  • 油鍋下蒜片、薑末、蔥段、香菇、筍片、紅蘿蔔片。炒香後加入高湯,豆腐加入。加入醬油收乾,煨一下後加蓋,等到豆腐膨脹(代表豆腐入味了)。豆腐盡量不要翻動。
  • 用高湯調太白粉水,勾芡。起鍋前下麻油。可以再加一些沙拉油增加亮度。


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