核桃鲜蘑菇豆腐松Walnut Mushroom Tofu
- 2023-04-08
- Difficulty: Easy
- Prep Time15 Mins
- Cook Time30 Mins
- Type
- View258
Ingredients
材料A
Ingredients A
材料B
Ingredients B
调味料
Seasoning
Directions
心得交流站 : 鲜蘑菇切粒后,用吸油纸吸去水份,再用白镬烘一下,就会锁住水份,快手炒菇不会再流失水份。
豆干用叉压松散后,加入调味料捞匀,腌入味约10分钟,备用。Press tofu with folk until loosen,marinate with seasoning ingredients for 10 minutes.
鲜蘑菇用小火烘干水份。Sear button mushroom in a dry pan until water evaporated.
烧热油3汤匙,爆香姜茸,加入豆腐松,炒至干身松散,再加入鲜蘑菇和甜豆炒香即可上碟,洒上核桃享用。Heat up 3 tbsp oil in wok,sauté ginger until fragrant,ad in tofu,stir-fry until dry up,toss in mushroom and peas,stir-fry until fragrant; add in walnut and dish out to serve.
核桃鲜蘑菇豆腐松Walnut Mushroom Tofu
Ingredients
材料A
Ingredients A
材料B
Ingredients B
调味料
Seasoning
Follow The Directions
心得交流站 : 鲜蘑菇切粒后,用吸油纸吸去水份,再用白镬烘一下,就会锁住水份,快手炒菇不会再流失水份。
豆干用叉压松散后,加入调味料捞匀,腌入味约10分钟,备用。Press tofu with folk until loosen,marinate with seasoning ingredients for 10 minutes.
鲜蘑菇用小火烘干水份。Sear button mushroom in a dry pan until water evaporated.
烧热油3汤匙,爆香姜茸,加入豆腐松,炒至干身松散,再加入鲜蘑菇和甜豆炒香即可上碟,洒上核桃享用。Heat up 3 tbsp oil in wok,sauté ginger until fragrant,ad in tofu,stir-fry until dry up,toss in mushroom and peas,stir-fry until fragrant; add in walnut and dish out to serve.