豉汁豆腐炆矮瓜煲
軟糯嘅炆矮瓜同滑溜嘅豆腐，配上香氣撲鼻嘅豆豉，用鹹香嘅瓦煲汁一同烹煮。一道濃郁鮮味嘅素食佳餚。
香港
Vegetarian
素食
營養 (每份)
285kcal熱量
12.5g蛋白質
18.2g碳水
18.3g脂肪
4.8g纖維
685mg鈉
食材
- 2 large eggplants eggplants (about 600g), cut into chunks
- 300g firm tofu, cut into 2cm cubes
- 0.5 red bell pepper red bell pepper, cut into chunks
- 0.5 green bell pepper green bell pepper, cut into chunks
- 2tbsp cooking oil (for frying eggplant)
- 1tbsp chopped garlic
- 1tbsp chopped ginger
- 1tbsp fermented black beans, rinsed and lightly crushed
- 2 pcs dried shiitake mushrooms, rehydrated and sliced
- 1tbsp cooking oil (for sautéing)
- 2tbsp light soy sauce (sauce)
- 1tbsp oyster sauce (vegetarian option available) (sauce)
- 1tsp sugar (sauce)
- 0.5tsp white pepper (sauce)
- 200ml mushroom soaking water or vegetable broth (sauce)
- 1tsp cornstarch (mixed with 1 tbsp water for thickening) (sauce)
- 1tbsp chopped spring onion (garnish)
- 0.5tsp sesame oil (garnish)
步驟
- 喺鑊入面加熱食用油。炸矮瓜塊，直到略為軟身同輕微金黃，大約3-5分鐘。盛起備用。
- 喺瓦煲或者深鍋入面，加熱食用油。爆香蒜蓉、薑蓉同豆豉，約1分鐘。
- 加入切片冬菇、紅燈籠椒同青燈籠椒。炒2分鐘。
- 將炸好嘅矮瓜同豆腐粒倒回瓦煲。倒入所有醬汁材料（生抽、蠔油、糖、白胡椒粉、浸冬菇水/湯）。
- 煮滾後轉細火，加蓋，炆15-20分鐘，令味道融合，矮瓜更軟糯。
- 加入粟粉水勾芡，將醬汁煮至你想要嘅濃稠度。上碟前灑上麻油同蔥花。趁熱享用。
