香醋蠔汁燉豆腐金針

Name: 香醋蠔汁燉豆腐金針
Cook time: 7 min
Total time: 7 min
Ingredients: 豆腐 140 g (≈ ½ 塊); 金針菇 100 g (≈ ½ 包); 糖 ¾ 茶匙; 白胡椒粉 ¼ 茶匙; 橄欖油 ⅔ 湯匙; 醬油 ⅔ 湯匙; 蠔油 ⅓ 湯匙; 鹽 ¼ 茶匙; 米酒 ⅔ 湯匙; 蒜 1 瓣; 薑 1 片; 香油 ¾ 茶匙; 烏醋 ⅓ 湯匙; 蔥 1 根; 水 4⅔ 湯匙

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

Heat olive oil in flat pan, sauté garlic and ginger; add tofu and enoki; pour in oyster sauce, soy, sugar, black vinegar, rice wine and water; simmer gently to meld flavors; season with salt and white pepper; drizzle sesame oil and top with scallion before serving.

Difficulty

Cooking Time

7 min

Ingredients

豆腐140 g (≈ ½ 塊)
金針菇100 g (≈ ½ 包)
糖¾ 茶匙
白胡椒粉¼ 茶匙
橄欖油⅔ 湯匙
醬油⅔ 湯匙
蠔油⅓ 湯匙
鹽¼ 茶匙
米酒⅔ 湯匙
蒜1 瓣
薑1 片
香油¾ 茶匙
烏醋⅓ 湯匙
蔥1 根
水4⅔ 湯匙

Cookware

平底鍋

Steps

1將蒜拍碎、薑切片、蔥切蔥花、豆腐切塊、金針菇切段
2平底鍋中火熱橄欖油 20 秒，加入蒜、薑爆香 15 秒
3加入豆腐塊及金針菇段大火快炒 45 秒
4倒入醬油、蠔油、糖、烏醋、米酒及水拌勻 20 秒
5小火燉煮 3 分鐘至入味
6加入鹽及白胡椒粉調味 10 秒
7淋入香油並撒上蔥花起鍋

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