松珍料理小教室




材料:
松珍珍香魚豆腐______半包
芹菜______________ 3 根
茄子______________ 1 條
辣椒______________ 1 條
木耳______________ 3 片
番茄乾____________ 3 片
老薑______________ 3 片

調味料:
胡椒粒____________ 3g
水_______________ 1/2杯
糖 _______________ 1大匙
醬油______________2大匙
醬油膏____________ 1大匙
香油______________少許

作法:
1. 茄子切片、木耳切片、芹菜切段、辣椒切段、老薑切片備用。 Slice the eggplant, aged ginger and black fungus, chop the celery and chili.
2. 起油鍋,茄子兩面煎至金黃,盛盤備用。 Heat the wok, fried the eggplant and wait till it turns golden. Dish it out.
3. 爆香薑片、辣椒、蕃茄乾,加入少許水以及調味料。再依序加入珍香魚豆腐與剛才煎過的茄子拌炒。 Sauté the aged ginger slices, chili and dried tomatoes with little water and seasonings. Then add up VEGE FISH TOFU and the fried eggplant. Stir-fry them all.
4. 加入木耳、芹菜,將食材燒至入味。 Add black fungus and celery till the ingredients are flavored from marinade.
5. 起鍋前淋上香油即可上桌。 Top with sesame oil and ready to serve.