蠔油米酒豬絞肉燴豆腐

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

Heat olive oil in flat pan, quickly fry garlic, ginger and scallion to release aroma, add pork to sear until color changes, gently slide in tofu cubes, pour combined sauce of oyster sauce, soy sauce, rice wine, sugar, white pepper and a splash of water, simmer briefly so tofu absorbs flavors, finish with a drizzle of sesame oil and scallion.

Difficulty
Cooking Time
10 min

Ingredients

  • 豬絞肉8 湯匙
  • 豆腐180 g (≈ ½ 塊)
  • 蒜1 瓣
  • 橄欖油1⅓ 湯匙
  • 烏醋⅔ 湯匙
  • 糖¾ 茶匙
  • 米酒⅔ 湯匙
  • 香油1¼ 茶匙
  • 薑1 片
  • 白胡椒粉¼ 茶匙
  • 蠔油⅔ 湯匙
  • 醬油⅔ 湯匙
  • 水2⅔ 湯匙
  • 蔥1 根

Cookware

  • 平底鍋

Steps

  1. 1將蒜切末、薑切末、蔥切蔥花、豆腐切大塊
  2. 2將烏醋、糖、米酒、蠔油、醬油、白胡椒粉、水放入碗中調勻成醬汁
  3. 3平底鍋中火熱橄欖油 40 秒，加入蒜末、薑末、蔥花爆香 25 秒
  4. 4加入豬絞肉大火快炒 1 分鐘至變色
  5. 5將豆腐塊輕推入鍋中
  6. 6倒入調好的醬汁，中火煮至豆腐入味 3 分鐘
  7. 7淋上香油拌勻，關火盛盤

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