核桃鲜蘑菇豆腐松Walnut Mushroom Tofu
- Prep Time15 Mins
- Cook Time30 Mins
- Type
- View
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。
Step 1
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.
Step 2
鲜蘑菇用小火烘干水份。Sear button mushroom in a dry pan until water evaporated.
Step 3
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.
