番茄蛋素魚豆腐
Scramble Egg with Tomato and Fish Bean Curd




材料:
好素素魚豆腐(對切)- 1包
番茄(切件)- 40克
唐芹(切段)- 15克
白芝菇 – 30克
薑(切片)- 10克
雞蛋(打發)- 2隻
調味:
一口田天然海鹽 – 1/3茶匙
糖 – 3茶匙
番茄醬 – 3茶匙
水 – 100 毫升
生粉 – 適量
生粉 – 適量
Ingredients:
Soo Good Fish Bean Curd (halved) – 1 pack
Tomato (cut to pcs) – 40g
Chinese celery (sectioned) – 15g
White shimeji mushroom – 30g
Ginger (sliced) – 10g
Egg (beaten) – 2 pcs
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Sugar – 3 tsp
Ketchup – 3 tsp
Water – 100 ml
Cornstarch
Cornstarch
做法:
- 將素魚豆腐及白芝菇炒熟,盛起備用。
- 雞蛋炒熟,盛起備用。
- 將薑片炒香,加入番茄炒一會後,加入水煮滾。
- 加入素魚豆腐、白芝菇、雞蛋及調味料滾起。
- 加入生粉水,滾起加入唐芹即成。
Steps:
- Stir-fry fish bean curd and white shimeji mushroom, set aside.
- Scramble egg and set aside.
- Sauté ginger slices, add tomato and water and bring to boil.
- Add fish bean curd, white shimeji mushroom, egg and seasoning.
- Add cornstarch slurry, bring to boil. Add Chinese celery and ready to serve.


