菇菇水豆腐Mushroom Tofu
- Prep Time30 Mins
- Cook Time20 Mins
- Type
- View
这道卖相漂亮的菇菇水豆腐不难煮，记得番茄要选红色，去籽，这样煮出来的卖相才会美，不会糊糊的。
Ingredients
材料
Ingredients
材料A：各切小粒
Sub-ingredients A：diced all
材料B
Sub-ingredients B
调味料：混匀
Seasoning：combined
Directions
Step 1
将水豆腐抹上少许盐，腌30分钟后，用油大火炸至金黄色，捞起上碟，备用。Marinate soft tofu with some salt for 30 minutes，and then deep fry in hot oil until golden brown，drain.
Step 2
烧热油2大匙爆香材料B后，加入所有材料A炒香，加入已拌匀的调味料煮至汁浓稠，淋在豆腐上面即可。Heat 2 tbsp oil in wok，sauté ingredients B until fragrant，toss in all ingredients A，pour in pre-mixed seasoning and cook until gravy thicken，pour it over tofu to serve.
