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梅菜素沙茶腰花扒豆腐
BBQ Sauce Veggie Half Kidney with Preserved Vegetable and Tofu

36_TF202_素沙茶腰花_梅菜沙茶腰花扒豆腐_rev
材料:
好素素沙茶腰花 – 100克
青紅椒(切件)- 各5克
梅菜(切件)- 30克
豆腐(切件)- 2件
 
調味:
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – ¼ 茶匙
瑞春醬油阿伯黑豆油膏 – ½茶匙
糖 – 適量
麻油 – 適量
生粉 – 適量 
Ingredients:
Soo Good BBQ Sauce Veggie Half Kidney – 100g
Green pepper (cut to pcs) – 5g
Red pepper (cut to pcs) – 5g
Preserved vegetable (cut to pcs) – 30g
Tofu (cut to pcs) – 2 pieces
 
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ¼ tsp
Ruei Chun Grandpa Black Bean Soy Paste – ½ tsp
Sugar 
Sesame oil 
Cornstarch
做法:
  1. 梅菜加糖炒至均勻後備用。
  2. 煎香豆腐後備用。
  3. 素沙茶腰花煎至金黃色,加入青紅椒、梅菜及少量水炒勻。
  4. 加入豆腐及調味料後勾芡,淋上麻油即可。
Steps:
  1. Stir-fry preserved vegetable with sugar. 
  2. Sear tofu until fragrant.
  3. Sear half kidney until golden brown, then add red and green pepper, preserved vegetable, stirring until combine. 
  4. Add tofu, seasoning and cornstarch slurry, cook it until thickened, glaze with sesame oil and ready to serve. 
TF202N_1_廷豐素沙茶腰花 (蛋素)_ TF Veg. BBQ Sauce Half Kidney (Ovo)
好素素沙茶腰花
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材料
IMG_20201207_123247_mh1607321372659
完成