小菜
由 CookWhatHK0 次收藏
蔥燒豆腐先以醬油為板豆腐上色，再與蔥蒜小火慢燜，每隔數分鐘翻面，至均勻上色入味。
材料備妥。板豆腐切塊後，先倒入醬油上色。
Prepare ingredients. Cut tofu into blocks, then add soy sauce to colour them.
蔥段與蒜壓扁。
Cut the spring onion into sections and crush the garlic clove.
平底鍋放入油，開小火。
Add oil to a flat pan, turn to low heat.
放入蔥蒜炒出香味。
Stir-fry the spring onion and garlic until fragrant.
倒入醬油與糖與5毫升飲用水，持續烹煮。
Pour in soy sauce, sugar, and 5 ml of drinking water, and continue cooking.
一邊烹煮一邊攪拌，至出現醬油與砂糖的香味。
Keep cooking and stirring until the aroma of soy sauce and sugar comes through.
放入豆腐與15毫升飲用水，蓋上鍋蓋以小火持續燜燒，每5分鐘翻動豆腐一次，使之均勻上色；期間若醬汁收乾可再加入適量飲用水。
Add the tofu and 15 ml of drinking water, cover and braise on low heat. Turn the tofu every 5 minutes for even colouring. Add a little more water if the sauce dries out.
盛盤，上桌。
Plate and serve.
