南乳香菇炆蓮耦 Braised Shiitake Mushrooms n Lotus Root in Red Bean Curd Sauce美味降三高 Fragrant,Yummy n Healthy

Описание: 材料 ingredients :
400g 細蓮耦,切掉耦節,切1/4”片再切片,浸水至用時才隔掉水
small lotus root, cut off the nodes, then cut 1/4" slices n cut in half, soak in water till use, drain the water when use
50g 乾小花菇,浸熱水1小時,去蒂洗淨
dried small shiitake mushrooms, soak in hot water for 1 hr, cut off stalks n wash well
30g 腐竹卷, 浸凍水至軟1小時(時間視乎不同牌子 ),然後切1吋段
dried bean curd sticks,soak in cold water till soft (time varies among different brands), then cut to 1" lengths
12g 乾白背木耳,浸熱水1小時,撕成小塊,棄掉中間硬的部份
dried white back black fungus, soak in hot water for 1 hr, tear into smaller pieces, discard the hard core in the middle
250g 紅蘿蔔,去頭尾,切滾刀塊
carrot, discard the ends, roll n cut in pieces
25g 薑絲 fine ginger strips

醬汁 the sauce :
2 塊南乳 two pieces of fermented Red Bean curds
60ml 花雕紹興酒 Huadiao shaoxing wine
1 tbs 素蠔油 vegan oyster sauce
2 tbs 生抽(豉油) soy sauce
1 tbs 添丁甜醋 sweet vinegar
1 tbs 糖 sugar
60ml 水 water

其他調味 other seasoning :
2 tbs 花雕紹興酒 Huadiao shaoxing wine

做法 procedures :
1. 加入60ml 紹興酒於南乳中,壓開南乳,加入其他醬汁材料,拌勻
add 60ml shaoxing wine to the bean curd, crush the bean curds, then add in other ingredients of the sauce, blend well
2. 大火熱鑊下2湯匙油,油熱,爆香薑絲30秒
set wok on high heat with 2 tbs oil, oil hot, sautee ginger for 30s
3. 下香菇,紅蘿蔔,白背木耳和蓮耦,大火炒勻1分鐘
add mushrooms, carrot, fungus n lotus root, stirfry on high heat for 1 min
4. 加入醬汁,再炒1分鐘
add sauce n stirfry for another min
5. 轉細細火,蓋好燜煑15分鐘
turn to lower low heat (2 out of 9), cover n simmer for 15 mins
6. 下腐竹卷,炒勻,蓋好燜煑15分鐘
add bean curd sticks, stir it then cover n simmer for another 15 mins
7. 灑2湯匙紹興酒
add 2 tbs shaoxing wine
8. 大火炒勻2分鐘便成
stirfry on high heat for 2 mins, then done