枝竹豆腐火腩煲Bean Curd Sheet, Bean curd and Roast Pork Pot
食材
- 燒肉roast pork 半斤300g
- 枝竹bean curd sheet 1包1pack
- 豆腐curd 1磚1 bean
- 薑片slices 4片4 ginger
- 乾葱shallot 3粒3 pcs
- 蒜粒garlic 3粒3pcs
- 葱段onion 適量A little
- 蠔油oyster sauce 1湯匙1 tbsp
- 麻油sesame oil 1茶匙1 tsp
- 生粉芡corn starch 適量A little
- 水water 少許A little
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1
燒肉切件，枝竹放在水內浸至軟身，瀝乾水分後切小段。豆腐切小件，放鹽水浸，乾葱去皮切碎，葱切段，薑去皮切件。 Slice the roast pork and soak the bean curd sheets until softened. Drain and cut into small sections. Cut the bean curd into small cube and soak in salt water. Peel and mince the shallot. Section the
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2
下油，油滾熱，放入豆腐煎至兩面金黃色，盛起。 Heat oil to boil. Saute the bean curd until it turns to golden color for both sides.
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3
下油，油滾熱，爆香蒜頭、薑片和乾葱，放入燒肉炒勻。加枝竹炒勻，加少許的水煮滾，加蓋煮5分鐘。 Add oil and cook to boil. Sauté the garlic, sliced ginger and minced shallot until fragrant. Add roast pork and stir fry. Add bean curd sheet and stir fry well. Pour in little water and cook to boil. Cover w
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4
加豆腐、葱段快速拌勻，加蠔油、麻油調味，倒入生粉芡煮至濃稠，即成。 Add bean curd and sectioned spring onion, stir fry quickly. Season with the oyster oil and sesame oil. Add corn starch water and cook till thicken. Ready to serve.
