橄欖油蒜香醬油糖燴蛋豆腐花椰
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil in 平底鍋, briefly sauté 蒜 until fragrant, add 雞蛋豆腐 to sear, introduce 綠花椰菜 and 金針菇 at optimal crisp-tender timing, finish with soy-sugar-oyster glaze reduction.
Ingredients
- 雞蛋豆腐140 g (≈ ½ 盒)
- 綠花椰菜100 g (≈ ½ 顆)
- 金針菇70 g (≈ ½ 包)
- 橄欖油⅔ 湯匙
- 蒜1 瓣
- 醬油½ 湯匙
- 糖¾ 茶匙
- 蠔油⅔ 湯匙
- 水2⅔ 湯匙
Cookware
- 平底鍋
Steps
- 1將蒜切片、雞蛋豆腐切塊、綠花椰菜切小朵、金針菇切段
- 2平底鍋中火熱橄欖油 30 秒，加入蒜爆香 20 秒
- 3加入雞蛋豆腐煎 1 分 30 秒至兩面微金黃
- 4加入綠花椰菜及金針菇大火快炒 1 分鐘
- 5加入醬油、糖、蠔油、水煮滾 2 分鐘至醬汁收稠
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