《砂鍋豆腐｜Claypot Tofu》#素食 #vegan

@HomemadeVeganIreneYong
《砂鍋豆腐｜Claypot Tofu》
https://youtu.be/S78ac_rOJm8
砂鍋具有傳熱均勻和散熱慢的特點，因此煮出来的食材會更入味，味道更香濃，也較好地保持食材的原汁原味。豆腐和鴻禧菇一起搭配用砂鍋燜燉入味，煎過的豆腐，吸收了飽滿的湯汁，湯汁夾著鴻禧菇和佐料的香氣。香噴噴的豆腐煲，吃到底還是暖暖的!
The claypot uniform heat transfer and slow heat dissipation, the cooked food will be more delicious and fragrant, it also better maintains the taste of the ingredients. Cooked tofu and beech mushrooms in a claypot, fried tofu soaked up the the sauce,
The saauce is filled with the aroma of beech mushrooms
It's keep the fragrant tofu warm until finished!

食材：
老豆腐 600g、鴻禧菇 150g、薑末 ½湯匙、
食油 2湯匙、素蠔油 ½湯匙、胡椒粉 ¼茶匙、
糖 ½茶匙 、鹽 ¼茶匙 、醬油 1湯匙、
清水 ⅓杯、味醂 1湯匙
Ingredients:
Medium Firm Tofu 600g, Beech Mushroom 150g,
Minced Ginger ½tbsp, Cooking Oil 2tbsp,
Mushrooms Vegetarian Stir-fry Sauce ½tbsp,
White Pepper ¼tsp, Sugar ½tsp, Salt ¼tsp,
Soy Sauce 1tbsp, Water ⅓cup, Mirin 1tbsp

#素食 #家常菜 #素食料理 #家常素 #素食菜谱
#素食vegan #豆腐 #砂鍋
#vegan #veganrecipes #veganfood
#tofu #claypot

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