蠔油蒜香豬肉豆腐
This recipe is AI-generated. Adjust based on your actual situation.
Sear aromatics in oil, stir pork until color changes, add tofu cubes gently, season with oyster sauce blend, simmer briefly to meld flavors, toss scallions at end for freshness.
Ingredients
- 豬肉片7 片
- 豆腐180 g (≈ ½ 塊)
- 糖¾ 茶匙
- 米酒1⅓ 湯匙
- 烏醋⅔ 湯匙
- 水8 湯匙
- 鹽⅓ 茶匙
- 橄欖油⅔ 湯匙
- 薑1 片
- 醬油1⅓ 湯匙
- 白胡椒粉¼ 茶匙
- 蠔油1⅓ 湯匙
- 蔥1 根
- 香油1¼ 茶匙
- 蒜1 瓣
Cookware
- 平底鍋
Steps
- 1將薑切片、蒜拍碎、蔥切蔥花、豆腐切大塊、豬肉片備用
- 2將豬肉片加入鹽、白胡椒粉、醬油、米酒醃製 10 分鐘
- 3平底鍋中火熱橄欖油 20 秒，加入薑片、蒜末爆香 20 秒
- 4加入醃製後的豬肉片大火快炒 30 秒至變色
- 5加入豆腐大塊及水、糖、烏醋、蠔油拌勻 30 秒，小火燉煮 5 分鐘入味
- 6關火前淋入香油、撒上蔥花即可
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