莲藕烩腐竹结BRAISED LOTUS ROOT AND BEANCURD KNOTS

Directions

在块茎类食物中，莲藕含铁量较高，故对缺铁性贫血的病人颇为适宜。莲藕的含糖量不算很高，又含有大量的维生素C和食物纤维，对于肝病、便秘、糖尿病等一切有虚弱之症的人都十分有益。

Step 1

干腐竹结浸泡温水20分钟至软化。Soak dried bean curd thread knots in warm water for 20 minutes till softened.

Step 2

起锅热油，把姜片爆香后，加入莲藕和黑木耳炒均，注入清水煮沸。Heat oil in a wok and sauté ginger till fragrant, add lotus root and black fungus, stir well. Pour in water and bring to boil.

Step 3

加入万茂牌麻油辣腐乳，炒均。Add MAKMUR Brand Fermented Spicy Tofu, stir to mix well.

Step 4

把八角和青葱加入，灒入适量夏宫厨用花雕酒，然后再加水晶冰糖和珠江桥牌顶级蚝油。Add star anise and spring onion, splash in SUMMER PALACE Cooking Hua Tiau Wine, sugar crystals and PEARL RIVER BRIDGE Top Grade Oyster Sauce.

Step 5

煮至半途加入腐竹结，焖煮20-30分钟。Halfway through add in softened bean curd thread knots. Braise for 20-30 minutes.

Step 6

跟着加入金佣牌红烧扣肉，继续焖煮5-6分钟；勾芡后再灒入适量夏宫厨用花雕酒以增加香味，盛出。Add in GOLDEN MAID Stewed Pork Sliced to mix. Allow to simmer for 5–6 minutes; thicken with starch and splash in SUMMER PALACE Cooking Hua Tiau Wine for that extra fragrance. Serve hot.