| 如意豆腐球 Stir-Fried Beancurd Puffs with Soya Bean Sprout |
調味料 :
Seasonings : |
生抽, 糖及水
Tbsp light soy, tsp sugar, water |
材料 :
Ingredients :
|
大豆芽菜半斤, 豆腐泡半斤, 蔥段小許, 甘荀段小許
12 oz soya bean sprouts, 12 oz beancurd puffs, tickly shredded
carrot, spring onion |
用法:
Method :
|
全部洗淨, 一匙油燒熱放大豆芽菜略炒並放鹽及水小許,
煮熟上碟待用.
豆腐泡切開用熱水泡軟待用.
用小許油爆香蔥段, 將豆腐泡及甘荀及調味料同加入,
煮至豆腐泡入味汁料減少, 將大豆芽菜加入同炒即可.
Trim tail part of soya bean sprouts and rinse.
Heat 1 tbsp oil and saute soya bean sprouts. Add in pinch of salt and water and
stire until done dish up.
Slit beancurd puffs. Then soak in hot water until tender. Squeeze away excessive
water.
Saute sectioned spring ionion and then put in beancurd puffs, shredded carrot and
seasonings. Coddle until sauce thickens. Add in soya bean sprouts and stir
well. Dish up and serve. |
