蠔油蔥燒鮮蝦豆腐

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

Heat olive oil in pan, sauté garlic, ginger, scallion whites; add shrimp, sear quickly; add tofu gently; deglaze with rice wine; pour in water, oyster sauce, soy, sugar; simmer until sauce thickens and coats ingredients; finish with scallion greens, sesame oil, white pepper.

Difficulty
Cooking Time
8 min

Ingredients

  • 冷凍蝦仁6 隻
  • 豆腐70 g (≈ 1 塊)
  • 薑1 片
  • 香油⅓ 茶匙
  • 水4⅔ 湯匙
  • 米酒⅔ 湯匙
  • 蒜1 瓣
  • 糖¾ 茶匙
  • 醬油⅓ 湯匙
  • 白胡椒粉¼ 茶匙
  • 蠔油⅓ 湯匙
  • 鹽¼ 茶匙
  • 蔥1 根
  • 橄欖油⅓ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將薑切片、蒜拍碎、蔥切蔥花（分蔥白與蔥綠）、冷凍蝦仁解凍後瀝乾、豆腐切大塊
  2. 2平底鍋中火熱橄欖油 20 秒，加入蒜、薑、蔥白爆香 25 秒
  3. 3加入冷凍蝦仁大火快炒 35 秒至表面變色
  4. 4加入豆腐輕輕推拌
  5. 5淋入米酒 15 秒煮至酒味揮發
  6. 6倒入水、蠔油、醬油、糖 3 分鐘，小火燉煮至湯汁濃稠包覆食材
  7. 7撒入蔥綠、白胡椒粉，淋入香油拌勻後關火

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