小菜
由 CookWhatHK0 次收藏
紅燒豆腐先將板豆腐煎至金黃，再以冬菇、蠔油、薑片燴煮，鹹香惹味。
將板豆腐每 1 厘米厚切件。
Cut the firm tofu into pieces about 1 cm thick.
混合生抽、蠔油、米酒備用。
Mix the light soy sauce, oyster sauce and rice wine together and set aside.
豆腐印乾水份，下油將豆腐煎至金黃後，加入糖拌勻上碟備用。
Pat the tofu dry, add oil and pan-fry the tofu until golden, then add sugar, mix, plate and set aside.
放數片薑片，將豆腐回鑊，放入冬菇、調味料、清水及生粉水。
Add a few ginger slices, return the tofu to the wok, then add the dried black mushrooms, seasoning, water and cornflour slurry.
