羅漢燴玉子 Crispy Egg Tofu With Assorted Vegetable

羅漢燴玉子


材料:

玉子豆腐 2條

蛋 1隻

生粉 1/2杯

珍珠筍 8條

草菇 1/2罐

雪耳 10隻

蒜片 1粒



獻汁:

水 1杯

蠔油 2湯匙

生抽 2茶匙

糖 1茶匙

麻油 1/2茶匙

生粉 1湯匙



做法:

1.玉子豆腐切3/4吋厚件,沾上蛋汁及生粉,炸至金黃.

2.將其餘材料炒熟,加入獻汁上碟,鋪上玉子豆腐便可.



Crispy Egg Tofu With Assorted Vegetable


Ingredients:

2 Egg tofu

1 egg

cornstarch 1/2 cup

8 pcs young sweet corn

straw mushroom 1/2 tin

10 pcs cloud ear fungus(soaked)

garlic(slice) 1 pc



Sauce:

Water 1 cup

Oyster sauce 2 tbsps

light soya sauce 2 tsps

sugar 1 tsp

sesame oil 1/2 tsp

cornstarch 1 tbsp



Method:

1.Cut egg tofu into 3/4 inch thick pcs,coat with egg and cornstarch.Deep-fry in oil until crispy.

2.Heat 2 tbsps oil ,saute garlic,stir-fry vegetable,add sauce and pour over vegetable.Arrange crispy egg tofu on top.