金菇豆腐 Enoki Tofu

材料
A:白豆腐4块
A:4 blocks white tofu

B:鲜金针菇1包、白玉菇1包、甜豆六条、红萝卜丝、姜丝适量、枸杞1茶匙
B:1 pkt enoki mushroom, 1 pkt white crab mushroom, 6 pcs sweet peas, some juliennes carrot & ginger, 1 tsp Gou Qi

调味料
素蠔油1汤匙、调味素1茶匙、酱油1茶匙、盐1⁄2茶匙、糖1⁄2茶匙、麻油1⁄2茶匙
1 tbsp vegetarian oyster sauce, 1 tsp vegetarian stock granule, 1⁄2 tsp soy sauce, 1⁄2 tsp salt, 1⁄2 tsp sugar, 1⁄2 tsp sesame oil

勾芡
粟粉水适量
Some corn starch

做法
1.烧热1⁄2锅油，把豆腐炸至金黄色捞起，摆盘。（图1）
1.Deep fry tofu in hot oil until golden brown, arrange on serving plate(pic 1)

2.材料B放入沸水中川烫片刻，捞起沥干水备用。（图2）
2.Blanch ingredients B briefly in boilling water, drain.(pic 2)

3.锅内热1汤匙油，放入川烫过的材料B及1杯水煮滚。（图3-4）
3.Heat 1 tbsp oil in wok, add in blanched ingredients B with 1 cup of water; bring to boil.(pic 3-4)

4.加入调味料和生粉水勾芡即可淋在豆腐上。 （图5-6）
4.Add seasoning and then thicken with starch, pour over fried tofu to serve.(pic 5-6)

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