Friday, March 17, 2017

炝拌腐竹芹菜 Tofu Skin and Celery Stir Fry

炝拌腐竹芹菜 Tofu Skin and Celery Stir Fry
材料和简易水煮过程
然后,炝一下锅,拌一拌即成的快手菜!
芹菜每次买都是一大把,所以会偷师学新菜色。本来是凉拌菜,但是炝一炝锅后温热的感觉比较适合我家的口味,一样爽脆可口哦!

炝拌腐竹芹菜

{材料} 腐竹适量(凉水浸泡2小时后切段装),芹菜段,胡萝卜丝,蒜碎1汤匙,干辣椒碎少许。

{调味料} 酱油1 ½ 汤匙, 白米醋 ½ 汤匙, 芝麻油 ½ 汤匙, 鲍鱼汁 1 茶匙, 糖1茶匙, 盐少许, 全部搅拌均匀。

{做法}

1. 锅加水煮沸后,加入腐竹段煮沸捞出备用。

2. 再起一锅水加了点盐和橄榄油煮沸,加入芹菜段川烫2分钟左右后,加入萝卜丝烫一下一起捞出,过冷水沥干备用。

3. 起一汤匙油锅爆香蒜碎,再加入干辣椒碎炒一下后,倒入调味料炝一下锅马上关火,加入腐竹,芹菜和萝卜翻拌均匀即可享用。

Tofu Skin and Celery Stir Fry

{Ingredients} Tofu skin (soaked in water for 2 hour and sectioned), celery (sectioned), shredded carrots, chopped garlic x 1 tbsp, some chili flakes.

{Seasonings} Soy sauce x 1½ tbsp., white vinegar x ½ tbsp, sesame oil x ½ tbsp., abalone sauce x 1 tsp, sugar x 1 tsp, some salt to taste, mix all well in a bowl.

{Method}

1. Bring 1 pot of water to boil, add in tofu skin and bring to boil again, drain well and set aside.

2. Another round to bring 1 pot of water that add with some salt and olive oil to boil, add in celery to cook for 2 mins only add in shredded carrot to cook for a while, rinse over cold water, drain and set aside.

3. Heat up a tbsp of olive oil to sauté chopped garlic till fragrant, add in chili flakes stir-fry a while, pour in the seasoning’s mixture and turn off the heat, add in cooked tofu skin, celery and carrot to fold till well combined, served.

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