客家煎釀豆腐 Pan Fire Tofu with Pork
食材
（3-4人）
30分鐘內
食材
- 硬豆腐 Hard tofu 2盒/boxes
- 梅頭豬肉 pork 100克/g
- 冬菇 dry mushroom 2個/pieces
- 蔥粒 small scallion 2湯匙/tea sp
- 生抽 soy sauce 3茶匙/tea sp
- 生粉corn starch 3茶匙/tea sp
- 白胡椒粉white pepper 1/4茶匙/tea
- 糖sugar 1茶匙/tea sp
- 蠔油oyster sauce 1湯匙/soup s
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1
豆腐切塊，用刀輕輕挑開中間豆腐 cut tofu into rectangle shape, gently remove the middle of each tofu with a knife
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2
將肉碎,切碎冬菇放調味料糖，豉油，1匙生粉撈埋 mix minced pork and mushroom with sugar, soy sauce, 1 teaspoon of corn starch
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3
豆腐中心放少許生粉，把肉碎釀入去 put a little bit corn starch in the middle of the tofu, put mixed pork in
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4
平底鑊開火落油，先用中火煎放釀了肉的一邊，再煎另一邊 turn on fire and put oil on pan, pan fire the tofu with pork side first, then turn around
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5
用蠔油生粉和白胡椒埋芡 mix oyster sauce,pepper and corn starch with water to make the sauce