咖喱豆腐锅Curry Tofu Pot

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    50

材料
板豆腐3格(水豆腐)、鸿喜菇80克、豆角80克、小樱桃茄10粒、咖哩叶2支

调味料
多用途咖哩粉 1½汤匙、盐½茶匙、糖¼茶匙、水½碗(预先拌匀用)、奶水50毫升

做法
1.豆角冲洗切长段2寸,豆腐切方块,鸿喜菇切根部。
2.镬中煮沸水,再加入油和少许盐,放入豆角煮熟,盛起,沥干放 入 汤 锅中 待用。( 图 1)
3.锅中倒入3汤匙油,烧热放入调味料煮开至香,再加入鸿喜菇、小樱桃 茄、豆腐、咖哩叶;奶水一起略拌匀,至沸即可,盛入汤锅中,即可上桌享用。(图2-5)

INGREDIENTS
3 blocks soft tofu, 80g Shimeiji mushroom, 80g long bean, 10 pcs cherry tomato, 2 stalks curry leaf

SEASONING
1 ½ tbsp multipurpose curry powder, ½ tsp salt, ¼ tsp sugar, ½ bowl water (mixes all), 50g milk

METHOD
1.Cut long bean into 2 inches long, cut tofu into squares, remove stems of mushroom.
2.Blanch long bean in boiling water with some salt and oil until cooked; drain and place in pot. (pic 1)
3.Heat 3 tbsp oil in wok, add in seasoning and boil until fragrant, add in mushroom, cherry tomato, tofu, curry powder and milk; cook until boiled, shift all ingredients into pot and serve. (pic 2-5)