素鹹魚煮滑豆腐
Salted Fish with Tofu

材料：

素鹹魚（切粒）- 100克

滑豆腐（切粒）- 2件

紅椒（切絲）- ¼隻

杏鮑菇（切粒）- 2隻

冬菇（浸軟及切粒）- 3隻

菜心（切粒）- 2棵

 

調味：

瑞春醬油阿伯黑豆油膏 – 3茶匙

一口田天然海鹽 – 適量

生抽 – 2茶匙

糖 – 適量

生粉 – 適量

Ingredients:

Vegan Salted Fish (diced)  – 100g

Soft tofu (diced) – 2 pcs

Red pepper – 1/4 pc

King oyster mushroom (diced) – 2 pcs

Dried mushroom (soaked and diced) – 3 pcs

Choy sum (diced) – 2 pcs

 

Seasoning:

Ruei Chun Grandpa Black Bean Soy Paste – 3 tsp

UO Natural Sea Salt

Soy sauce – 4 tsp

Sugar 

Cornstarch

做法：

1. 素鹹魚、豆腐及杏鮑菇分別煎香，盛起備用。
2. 炒香冬菇及菜心。
3. 加入少量水，豆腐、杏鮑菇、素鹹魚和調味料，炒勻後煮1分鐘。
4. 加入生粉水勾芡，放上紅椒絲即成。

Steps:

1. Sear salted fish, tofu and king oyster mushroom separately.
2. Sauté mushroom and choy sum until fragrant.
3. Add a small amount of water, tofu, king oyster mushroom, salted fish and seasoning. Stir-fry for 1 minute.
4. Add cornstarch slurry, cook until thickened. Transfer on a serving plate and topped with shredded red pepper.