香蒜蠔油香油煎豆腐紅蘿蔔

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

Cube tofu and carrot; sear tofu first in hot pan with a little oil until golden, then push aside and briefly stir garlic and carrot; deglaze with rice wine, add oyster sauce, sugar, pepper and a splash of water to glaze; finish with sesame oil and scallion for aroma.

Difficulty
Cooking Time
7 min

Ingredients

  • 豆腐140 g (≈ ½ 塊)
  • 紅蘿蔔70 g (≈ ½ 根)
  • 蒜2 瓣
  • 香油1¼ 茶匙
  • 米酒⅓ 湯匙
  • 蠔油⅔ 湯匙
  • 蔥1 根
  • 水2⅔ 湯匙
  • 糖⅓ 茶匙
  • 白胡椒粉¼ 茶匙

Cookware

  • 平底鍋

Steps

  1. 1將豆腐切成大塊、紅蘿蔔切成大塊、蒜切片、蔥切蔥花
  2. 2平底鍋中火熱香油 15 秒，放入豆腐塊煎至兩面金黃 2 分鐘
  3. 3將豆腐推向一側，加入蒜片與紅蘿蔔塊快速翻炒 30 秒
  4. 4淋入米酒 10 秒，加入蠔油、糖、白胡椒粉及水 1 分 30 秒，大火煮滾至湯汁收稠
  5. 5淋入香油拌勻，撒上蔥花即可起鍋

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