蒜香醬油豆腐蛋蔥香煎

Name: 蒜香醬油豆腐蛋蔥香煎
Cook time: 7 min
Total 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

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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.