小菜
由 CookWhatHK0 次收藏
番茄腐竹肥牛砂鍋煲，將番茄、腐竹、木耳、豆泡同肥牛片同煲，暖笠笠一鍋上枱。
腐竹、木耳、豆泡用滾水浸發，好快就浸到，幾分鐘就得。
Soak the beancurd sticks, wood ear mushrooms and tofu puffs in boiling water; they soften in just a few minutes.
砂鍋下油燒熱，放入薑片、蒜蓉爆香。
Heat oil in the clay pot, then stir-fry the sliced ginger and minced garlic until fragrant.
番茄切碎倒入爆香嘅油鑊中翻炒，炒至軟身出汁。
Add the chopped tomatoes to the fragrant oil and stir-fry until softened and releasing juice.
加入滾水，煮滾。
Add boiling water and bring to a boil.
倒入浸好嘅腐竹、木耳、豆泡等。
Add the soaked beancurd sticks, wood ear mushrooms and tofu puffs.
加入肥牛或肥羊，今次放嘅係肥羊，煮！
Add the beef or lamb (lamb was used this time) and let it cook.
煮滾後，放一匙湖北白花菜，好提味。
Once boiling, add a spoon of Hubei pickled cauliflower for extra flavour.
放兩匙鹽，可以加少少糖。冚蓋細火煮 5 至 10 分鐘。
Add 2 spoons of salt and a little sugar if you like. Cover and simmer over low heat for 5 to 10 minutes.
撒上蔥花（可省略），連煲一齊上枱！開動！
Scatter spring onion on top (optional) and serve the whole pot at the table. Dig in!
