罗汉豆腐锅 Vegetarian Tofu Pot

材料 ：
生花豆腐或已炸豆腐3件、腐皮½张剪小块、蘑菇10只、草菇10只、云耳10克、荷兰豆50
克、包菜花100克、红萝卜½条、姜4片
调味料 ：
生抽2汤匙、素蚝油1汤匙、胡椒粉少许、水½碗、盐¼茶匙、糖1茶匙、麻油、味素少许
做法 ：
1 豆腐切块，放入热油中炸至金黄色，捞起沥干油待用。
2 腐皮放入热油中炸至起泡，盛起沥油待用。
3 其它材料洗净，红萝卜切花待用。
4 烧热2汤匙油，爆香姜片，加入调味材，略煮至入味。放入包菜花、红萝卜、菇菌类及腐
皮炒匀。最后加入荷兰豆、豆腐、用生粉水埋薄献，即可上碟供食。（图1-6）

INGREDIENTS :
3 blocks tofu, ½ sheet bean curd skin (cut small pieces),10pcs champignons mushroom, 10pcs straw mushroom,
10g baby fungus, 50g peas, 100g cauliflower, ½ carrot，4 slices ginger

SEASONING :
2 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, dash of pepper, ½ bowl water, ¼ tsp salt, 1 tsp sugar, some sesame
oil and vegetarian stock granule

METHOD
1 Cut tofu into pieces and deep fry in hot oil until golden brown ; drain.
2 Deep fry bean curd skin in hot oil until crispy, drain.
3 Wash all other ingredients and cut carrot into florets.
4 Heat 2 tbsp oil in wok, sauté ginger until fragrant, put in cauliflower, carrot and all mushroom fungus and bean
curd skin, stir-fry briefly, add in seasoning and simmer until flavor infused; add in pea, tofu and thicken with
thin starch before dishing out. (pic 1-6)