南瓜酱焖豆腐锅PUMPKIN SAUCE BRAISED TOFU POT

将所有南瓜和萝卜放入蒸锅中蒸至变软。In a steamer, put all the pumpkin and carrot to steam till soft.

将每块豆腐沾裹上玉米粉，放入热油中炸至金黄色，捞起备用。For tofu, coat each pieces with corn flour and deep fried till golden brown in hot oil. Set aside.

准备搅拌机，放入蒸好的萝卜、南瓜和水搅拌成糊。另外准备一锅，融化牛油和油，先倒入南瓜糊，除了玉米粉之外，放入所有调味料。待煮滚后才加入玉米粉搅拌均匀，放置一旁备用。Prepare a blender, put in the steamed carrot and pumpkin then add water. In a stock pot, melt the butter and oil, pour in the pumpkin mixture. Followed by all the seasoning except corn starch. Once boiling, add in corn starch and stir well then set aside.

砂锅热油，加入红辣椒和甜豌豆拌炒一下。Heat up oil in a claypot, add in red capsicum and sweet peas to just saute awhile.

摆上炸好的豆腐，立即倒入南瓜糊煮滚。Arrange the fried tofu on top. Then immediately scoop the pumpkin sauce over the claypot.

待酱汁冒泡及浓稠后，即可关火，撒上南瓜子作为装饰，趁热享用。When then sauce bubbling and thickening, you may off the fire. Sprinkle with pumpkin seeds as garnish.