醬香蒜燒鴻禧菇豆腐

Name: 醬香蒜燒鴻禧菇豆腐
Cook time: 9 min
Total time: 9 min
Ingredients: 鴻禧菇 60 g (≈ 1 包); 鹽滷豆腐 100 g (≈ ½ 塊); 豬肉片 6 片; 醬油 ⅔ 湯匙; 蒜 1 瓣; 糖 ¾ 茶匙; 米酒 ⅔ 湯匙; 薑 1 片; 水 6⅔ 湯匙; 蠔油 ⅔ 湯匙; 香油 ¾ 茶匙; 蔥 1 根

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

Sear pork slices in pan first to lock juices, then add garlic, ginger to build aroma. Introduce soy, sugar, rice wine and water, then tofu and mushrooms. Maintain gentle simmer until sauce thickens and flavors meld; finish with scallion and sesame oil for fragrance.

Difficulty

Cooking Time

9 min

Ingredients

鴻禧菇60 g (≈ 1 包)
鹽滷豆腐100 g (≈ ½ 塊)
豬肉片6 片
醬油⅔ 湯匙
蒜1 瓣
糖¾ 茶匙
米酒⅔ 湯匙
薑1 片
水6⅔ 湯匙
蠔油⅔ 湯匙
香油¾ 茶匙
蔥1 根

Cookware

平底鍋

Steps

1將豬肉片放入平底鍋中火煎至兩面上色
2加入蒜、薑以中火炒香 30 秒
3加入醬油、糖、米酒、水、蠔油以中火煮滾 1 分鐘
4加入鹽滷豆腐、鴻禧菇改小火燉煮 5 分鐘至湯汁濃稠
5加入蔥、香油拌勻後關火

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