Home dish
by CookWhatHK1 saved
Crispy tofu coats soft tofu in cornstarch and egg, pan-fried until golden, then simmered in a soy and oyster sauce glaze topped with spring onion.
First make a bowl of sauce: combine light soy sauce, dark soy sauce, oyster sauce and sugar in a bowl, add 1 tbsp cornstarch and half a bowl of water, stir evenly and set aside.
先調一碗醬汁：碗中加入生抽、老抽、蠔油、白糖,再加 1 湯匙粟粉及半碗清水拌勻備用。
Cut the tofu into thick slices, coat with cornstarch then egg wash, and pan-fry until golden on both sides.
豆腐切厚片,裹上粟粉,再蘸蛋液,放入鑊中煎至兩面金黃。
Pour in the prepared sauce and simmer over low heat until thickened, remembering to turn gently. The crispy tofu is done.
倒入調好的醬汁,小火焖煮至汁濃稠即可,記得輕輕翻動!脆皮豆腐完成。
Time to eat!
開動喇!
