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| 蛋碎豆腐 |
{材料} 豆腐1块 (切成小块状), 鸡蛋2粒 (加少许盐, 胡椒粉与麻油打散), 黑木耳丝 (泡水至软), 青葱1棵 (洗净, 切段状), 红辣椒3条 (去籽, 切丝), 小葱头2粒 (切碎), 蒜头瓣2个 (切碎)
{调味料} 绍兴酒半大匙, 酱油1大匙, 黑酱油半小匙, 鱼露1小匙, 鸡粉, 水, 盐与胡椒粉少许, 栗粉水2大匙.
{做法}
1. 起油锅把豆腐块炸至双面微黄备用; 鸡蛋液炒成蛋碎备用.
2. 锅内留大约1大匙油, 爆香葱蒜碎后, 加入黑木耳丝与红辣椒丝拌炒均匀.
3. 用绍兴酒呛锅后, 加入豆腐与其它调味料(除了栗粉水).
4. 用中火煮至水沸后, 加入蛋碎与青葱段拌均.
5. 最后, 以栗粉水勾芡即可.
Eggs with fried beancurd
{Ingredients} Beancurd x 1 (cut into small sections), eggs x 2 (beated with some salt, pepper and sesame oil), black shredded black fungus (soaked till tender), spring onion x 1 stalk (washed, cut into sectioned), red chili x 3 (seedless, shredded), shallots x 2 (chopped), garlic cloves x 2 (chopped).
{Seasonings} Shaxing wine x ½ tbsp, soy sauce x 1 tbsp, black soy sauce x ½ tbsp, fish sauce x 1 tsp, chicken powder, water, salt and pepper in right amount, corn flour solutions x 2 tbsp.
{Method}
1. Heat up frying pan with oil to deep fry both sides of the beancurd to slightly yellow; then, stir-fry egg’s mixture accordingly and set aside.
2. Leave tbsp oil in pan to saute chopped shallots and garlics, add in shredded black fungus and chili to continue stir-fry till mix well.
3. Add in Shaoxing wine, follow with fried beancurd and other seasonings (except corn flour solution)
4. Continue cook till boiling; add in eggs and spring onions to mix it well.
5. Lastly, thicken with corn flour solutions.
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