烏醋香油菇豆腐拌
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平底鍋熱油爆香蒜末與菇類至脆爽，再加入板豆腐輕汆短時保留原味。關火後拌入烏醋香油糖鹽白胡椒粉調日式酸甜，末段灑蔥提鮮脆口感，避免過熟損脆度。
Ingredients
- 菇類12 朵
- 板豆腐140 g (≈ ½ 塊)
- 蒜2 瓣
- 蔥1 根
- 烏醋1⅓ 湯匙
- 香油1¼ 茶匙
- 橄欖油1⅓ 湯匙
- 糖¾ 茶匙
- 鹽⅓ 茶匙
- 白胡椒粉¼ 茶匙
Cookware
- 平底鍋
Steps
- 1將蒜切末、菇類切片、蔥切蔥花、板豆腐切塊
- 2平底鍋中火熱橄欖油 45 秒，加入蒜末與菇類爆香 2 分鐘至脆爽
- 3加入板豆腐切塊輕汆 30 秒短時
- 4關火後拌入烏醋、香油、糖、鹽、白胡椒粉調味
- 5灑入蔥花拌勻起鍋
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