蒜香醬油豆腐蛋蔥香煎

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

Heat olive oil in 平底鍋, sauté garlic until fragrant; add tofu cubes, sear until golden; push aside, scramble eggs; combine, splash rice wine, soy, sugar, water and white pepper, simmer briefly until glossy; finish with scallion and sesame oil off heat.

Difficulty
Cooking Time
7 min

Ingredients

  • 豆腐240 g (≈ 1 塊)
  • 雞蛋70 g (≈ 1 顆)
  • 蔥1 根
  • 蒜1 瓣
  • 白胡椒粉¼ 茶匙
  • 水8 湯匙
  • 橄欖油⅓ 湯匙
  • 糖⅓ 茶匙
  • 米酒1⅓ 湯匙
  • 醬油⅔ 湯匙
  • 香油¾ 茶匙

Cookware

  • 平底鍋

Steps

  1. 1將豆腐切塊、蒜拍碎、蔥切蔥花
  2. 2平底鍋中火熱橄欖油 20 秒，放入蒜爆香 15 秒
  3. 3加入豆腐塊煎至兩面金黃
  4. 4將豆腐推至一旁，打入雞蛋炒散
  5. 5倒入米酒、醬油、糖、水、白胡椒粉，翻拌均勻後小火燉煮 2 分鐘至湯汁收亮
  6. 6淋入香油，撒入蔥花，關火拌勻即可

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