蒜蓉醬油空心菜蛋豆腐

Name: 蒜蓉醬油空心菜蛋豆腐
Cook time: 6 min
Total time: 6 min
Ingredients: 空心菜 140 g (≈ ½ 把); 雞蛋豆腐 100 g (≈ ½ 盒); 蒜 1 瓣; 薑 1 片; 醬油 ½ 湯匙; 蠔油 ⅓ 湯匙; 糖 ¾ 茶匙; 烏醋 ¼ 湯匙; 香油 ¾ 茶匙; 橄欖油 ⅔ 湯匙; 水 1⅓ 湯匙; 鹽 ¼ 茶匙

This recipe is AI-generated. Adjust based on your actual situation.

Start by heating olive oil in the flat pan, sauté garlic and ginger until fragrant. Add kongxincai and egg tofu at the right moment for quick stir-fry, seasoning with soy sauce, oyster sauce, sugar, vinegar and a splash of water to keep moisture. Finish with sesame oil for aroma.

Difficulty

Cooking Time

6 min

Ingredients

空心菜140 g (≈ ½ 把)
雞蛋豆腐100 g (≈ ½ 盒)
蒜1 瓣
薑1 片
醬油½ 湯匙
蠔油⅓ 湯匙
糖¾ 茶匙
烏醋¼ 湯匙
香油¾ 茶匙
橄欖油⅔ 湯匙
水1⅓ 湯匙
鹽¼ 茶匙

Cookware

平底鍋

Steps

1將蒜切片、薑切片、空心菜切段、雞蛋豆腐切塊
2平底鍋中火熱橄欖油 30 秒，加入蒜、薑爆香 45 秒
3加入空心菜、雞蛋豆腐大火快炒 1 分鐘
4加入醬油、蠔油、糖、烏醋、水拌炒 1 分 30 秒至入味
5淋上香油拌勻並加入鹽調味

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