菌菇豆腐煲Mushrooms Tofu Pot

玉子豆腐对半切开后再对半切，放入热油中煎炸至金黄色，取出备用。Half cut Japanese tofu, then cut in half again, deep fried till both side golden brown, set aside.

将所有菌菇放入沸水中汆烫一下，捞出沥干备用。接着放入红萝卜、甜豆和青辣椒汆烫。Blanch all the mushrooms in boiling water, remove and drain. Then add in carrots, snow peas and green chili to blanch.

烧热少许油爆香姜片与蒜片，放入所有汆烫过的菌菇和蔬菜炒至回油。加入豆腐和调味料煮滚后勾芡，即可盛入砂锅上桌。Heat some oil and saute ginger and garlic slices until fragrant, add all the blanched mushrooms and vegetables and stir fry evenly. Add tofu and seasonings, bring to a boil and thickening with mixture of cornstarch and water, serve in a pot and enjoy.