0001 西蘭花燒豆腐 Broccoli and Braised Bean Curd

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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:
  1. 西蘭花洗淨切成小朵;豆腐切塊;紅椒切段。
  2. 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。
  3. 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。
Preparation:
  1. Wash and cut broccoli into small flowerets; Cut tofu into cubes; Cut red bell pepper into strips.
  2. Heat oil in a pan; lightly brown the tofu over low heat. Remove from pan. Blanch broccoli in boiling water. Drain.
  3. 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

提醒:
Notes:
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(36k)
Tai Jin,
Sep 5, 2009, 5:59 PM
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