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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
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 
做法:
  1. 素魚豆腐及白芝菇炒熟,盛起備用。
  2. 雞蛋炒熟,盛起備用。
  3. 將薑片炒香,加入番茄炒一會後,加入水煮滾。
  4. 加入素魚豆腐、白芝菇、雞蛋及調味料滾起。
  5. 加入生粉水,滾起加入唐芹即成。
Steps:
  1. Stir-fry fish bean curd and white shimeji mushroom, set aside.
  2. Scramble egg and set aside.
  3. Sauté ginger slices, add tomato and water and bring to boil.
  4. Add fish bean curd, white shimeji mushroom, egg and seasoning.
  5. Add cornstarch slurry, bring to boil. Add Chinese celery and ready to serve. 
CH109A_1_長華素魚豆腐(純素)_CH Vegan Fish Bean Curd (Vegan)
素魚豆腐
IMG_20201229_112316
材料
118_蕃茄蛋素魚豆腐
完成