小菜
由 CookWhatHK0 次收藏
玉子豆腐金菇煲先煎香玉子豆腐，再與免治豬肉及金菇用生抽蠔油醬汁炆煮收汁。
將生抽、老抽、蠔油、胡椒粉、糖、紹興酒混合做成醬汁。
Mix the light soy sauce, dark soy sauce, oyster sauce, white pepper, sugar and Shaoxing wine into a sauce.
玉子豆腐切件，印乾水分。沾上生粉，燒熱鑊落油，煎香兩邊上碟備用。
Cut the egg tofu into pieces and pat dry. Coat with cornflour, heat oil in a pan and fry both sides until golden, then set aside.
蒜頭切碎落鑊爆香，落蔥花、免治豬肉、金菇炒香。
Chop the garlic and stir-fry in the wok until fragrant, then add the spring onion, minced pork and enoki mushrooms and stir-fry.
再放玉子豆腐及醬汁，冚蓋小火煮 5 分鐘待收汁，最後灑上蔥花。
Add the egg tofu and the sauce, cover and simmer over low heat for 5 minutes until the sauce reduces, then sprinkle with spring onion.
