涼瓜炆豆腐牛肉 Bitter Gourd braised Tofu and Beef
食材
- 牛柳肉Tenderloin 200克200g
- 布包豆腐Wrapped bean curd 1件1pc
- 涼瓜Bitter gourd 1個1pc
- 豆豉Black bean 1湯匙1 table
- 蒜頭Garlic 3片3slices
- 陳皮Aged peel 1片1slices
- 黃糖Light brown sugar 1茶匙1 teasp
- 紹興酒Shao xing wine 1茶匙1 teasp
- 魚露Fish sauce 1茶匙1 teasp
- 生粉Cornstarch 1湯匙 tables
- 麻油Sesame oil 少許little
- 油Oil 少許little
- 粗鹽Coarse salt 少許little
-
1
陳皮浸水、刮去果瓤及切絲。 Soak aged peel, scrape off white pith and shred.
-
2
涼瓜切開、去籽、切片，將粗鹽加入涼瓜，醃20分鐘，然後洗淨。 Cut bitter gourd into two pieces and deseed, then slice bitter gourd, put coarse salt into bitter gourd, marinate 20 mins, then wash it.
-
3
豆豉切粒；蒜頭拍扁；豆腐切件。 Dice black bean. Smack garlic. Cut tofu into pieces.
-
4
牛柳肉切條，將黃糖、紹興酒、生抽、魚露、生粉、麻油、油加入牛柳肉，攪拌均勻。 Cut tenderloin into strips, put light brown sugar, Shao xing wine, soy sauce, fish sauce, cornstarch, sesame oil and oil into tenderloin, mix well.
-
5
將涼瓜放入滾水，煮1分鐘，然後取出。 Put bitter gourd into boiling water, cook 1 min then take out.
-
6
豆腐撲上生粉。 Put cornstarch into tofu.
-
7
燒熱油，將豆腐煎至金黃色，取出。 Heat the oil, pan fry tofu until golden brown and take out.
-
8
燒熱油，將牛柳肉煎至半生熟，取出。 Heat the oil, pan fry tenderloin until half cooked, then take out.
-
9
燒熱原鑊，加油，爆香蒜頭、豆豉，加入涼瓜、糖、鹽、陳皮。 Heat the same pan, put in oil, stir fry garlic and black bean, put in bitter gourd, sugar, salt, and aged peel.
-
10
加入豆腐、牛柳肉、少許水，蓋上蓋，轉小火煮2分鐘。 Put in tofu, tenderloin and a little water, cover the lid, cook 2 mins with low heat.
