梅菜扣豆腐Toufu with Preserved Vegetable

将浸泡过夜的甜梅菜取出，再次洗去咸味，切碎；香菇泡软后，切丁。Take out the sweet preserved vegetables that have been soaked overnight, wash away the saltiness again and chop; dice the soaked shiitake mushrooms.

然后使用干锅炒将作法1的甜梅菜碎炒至香。Use a pan to fry the chopped sweet preserved vegetables until fragrant.

在作法2的锅内，下食油、蒜茸、姜茸和香菇丁，炒香后加入所有材料B，翻炒5分钟后，熄火，备用。In the same pot, add cooking oil to stir-fry minced garlic, minced ginger and diced shiitake mushrooms until fragrant. Add ingredients B stir-fry for 5 minutes and turn off the heat, set aside.

板豆腐切成块，然后表面在裹上一层粟米粉，煎至2面金黄，备用。Cut the hard beancurd into pieces, then coat the surface with a layer of corn flour, fry until both sides golden, set aside.

取一大碗，排入作法3的煎豆腐后，再将作法2的炒梅菜干和汤汁舀入碗内，放入蒸锅，大火蒸30分钟。Take a large bowl, add the fried tofu, scoop the sweet preserved vegetables and soup of step 2 into the bowl, put it in a steamer and steam on high heat for 30 minutes.

取出作法4，取一盘子盖在碗上，然后倒扣，趁热享用。Take out the step 4 hard beancurd, cover the bowl with a plate, flip over, enjoy while it's hot.