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西蘭花燒豆腐 |
Broccoli and Braised Bean Curd |
原料: 西蘭花、豆腐(用鹽水豆腐,不用嫩豆腐)、紅椒 |
Ingredients: Broccoli, tofu (use bean curd in brine, not soft tofu), red bell pepper |
做法:
- 西蘭花洗淨切成小朵;豆腐切塊;紅椒切段。
- 起鍋熱油,豆腐用小火煎略黃,盛出備用;西蘭花用滾水焯片刻,撈出,控幹水備用。
- 用鍋中剩下的一點油爆香薑片,將紅椒翻炒,再依次倒入西蘭花、豆腐,輕輕翻炒幾下,用鹽、胡椒粉、蘑菇精調味,
最後勾簿欠即可。
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Preparation:
- Wash and cut broccoli into small flowerets; Cut tofu into cubes; Cut red bell pepper into strips.
- Heat oil in a pan; lightly brown the tofu over low heat. Remove from pan. Blanch broccoli in boiling water.
Drain.
- Heat ginger slice in the oil, add red bell pepper; stir fry. Add the broccoli and tofu; lightly toss.
Add salt, pepper, and mushroom seasoning to taste. Stir in cornstarch paste*; heat through until it thickens.
*Cornstarch paste: Mix 1 Tbsp cold water with 1 Tbsp cornstarch
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提醒:
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Notes:
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 Updating...
Tai Jin, Sep 5, 2009, 5:59 PM
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