三餸一湯|香醋豆乾炒四季豆 Sauteed green beans with pressed tofu

更新時間 (HKT): 2020.11.23 07:00

香醋豆乾炒四季豆

材料:

四季豆80克

白豆乾1塊

薑2片

蒜頭1瓣

紅椒1小塊

本菇50克

黑醋1湯匙

粟粉水少許

紹酒1湯匙

鹽少許

蠔油1茶匙

糖少許

做法:

1. 四季豆切段,本菇撕開一條條。白豆乾切件,再切粗條。切半。紅椒和蒜頭切碎,薑切粒。

2. 滾水加鹽,烚四季豆5分鐘,白豆乾汆水。

3. 燒熱油,爆香蒜頭、乾葱、辣椒和葱花,加本菇炒勻。加白豆乾和四季豆同炒,灒紹酒,下黑醋、蠔油和糖,炒勻。加粟粉水收汁。

Sauteed green beans with pressed tofu

Ingredients:

Green beans 80g

Pressed tofu 1 pc

Ginger 2 slices

Garlic 1 clove

Red chili 1 small pc

Marmoreal mushroom 50g

Black vinegar 1 Tablespoon

Cornstarch water Little

Shao Xing wine 1 Tablespoon

Salt Little

Oyster sauce 1 teaspoon

Sugar Little

Steps:

1. Cut green bean in pieces. Separate marmoreal mushrooms. Cut pressed tofu in strips, then cut in half. Shred red chili and garlic. Dice ginger.

2. Put salt in boiling water, blanch green beans in 5 minutes. Then blanch pressed tofu.

3. Heat the oil, stir fry garlic, shallot, chili and green onion. Put in marmoreal mushroom. Stir fry with pressed tofu and green beans. Pour in Shao Xing wine, black vinegar and oyster sauce. Season with sugar. Thicken the sauce with cornstarch water.

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