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:
- 素鹹魚、豆腐及杏鮑菇分別煎香,盛起備用。
- 炒香冬菇及菜心。
- 加入少量水,豆腐、杏鮑菇、素鹹魚和調味料,炒勻後煮1分鐘。
- 加入生粉水勾芡,放上紅椒絲即成。
Steps:
- Sear salted fish, tofu and king oyster mushroom separately.
- Sauté mushroom and choy sum until fragrant.
- Add a small amount of water, tofu, king oyster mushroom, salted fish and seasoning. Stir-fry for 1 minute.
- Add cornstarch slurry, cook until thickened. Transfer on a serving plate and topped with shredded red pepper.


