罗汉豆腐锅Vegetarian Tofu Pot
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材料 ：
生花豆腐或已炸豆腐3件、腐皮½张剪小块、蘑菇10只、草菇10只、云耳10克、荷兰豆50克、包菜花100克、红萝卜½条、姜4片
调味料 ：
生抽2汤匙、素蚝油1汤匙、胡椒粉少许、水½碗、盐¼茶匙、糖1茶 匙、麻油、味素少许
做法 ：
1.豆腐切块，放 入热油中炸至金黄色，捞起沥干油待用。
2.腐皮放入热油中炸至起泡，盛起沥油待用。
3.其它材料洗净，红萝卜切花待用。
4.烧热2汤匙油，爆香姜片，加入调味材，略煮至入味。放入包菜花、红萝卜、菇菌类及腐皮炒匀。最后加入荷兰豆、豆腐，用生粉水埋薄献，即可上碟供食。（图1-6）
INGREDIENTS :
3 blocks tofu, ½ sheet bean curd skin (cut small pieces), 10pcs champignons mushroom, 10pcs straw mushroom, 10g baby fungus, 50g peas, 100g cauliflower, ½ carrot, 4 slices ginger
SEASONING :
2 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, dash of pepper, ½ bowl water, ¼ tsp salt, 1 tsp sugar, some sesame oil and vegetarian stock granule
METHOD :
1.Cut tofu into pieces and deep fry in hot oil until golden brown; drain.
2.Deep fry bean curd skin in hot oil until crispy, drain.
3.Wash all other ingredients and cut carrot into florets.
4.Heat 2 tbsp oil in wok, sauté ginger until fragrant, put in cauliflower, carrot and all mushroom fungus and bean curd skin, stir-fry briefly, add in seasoning and simmer until flavor infused; add in pea, tofu and thicken with thin starch before dishing out. (pic 1-6)
