2015/1/6

肉末燒豆腐 Tofu with meat & mushroom sauce

喜歡滷肉飯嗎? 我家兒子超愛吃滷肉飯
，不過我總覺得常常吃似乎太油膩，所以用嫩豆腐取代一半份量的豬肉，再加香菇一起爆香，這樣一來動物性蛋白質與植物性蛋白搭配還有香菇的纖維素和多醣體，少肉多滋味~拌飯拌麵都好吃~

Tofu is rich in vegetable protein, low-calorie and healthy to every one.

材料   Ingredients                  
蔥一支(切粒)  1 Green onion (diced),
辣椒一支(切粒)  1 Red chili (diced),
香菇一朵(切絲)  1 Mushroom (shred),
豬絞肉100克  Pork 100 g (minced),
嫩豆腐一盒  Tofu 1 box (diced),
醬油3大匙  Soy sauce 3 tbsp,
糖1/2小匙  Sugar 1/2 tsp,
水150毫升  Water 150 ml,
太白粉1小匙加水1大匙調勻  Cornstarch 1 tsp and 1 tbsp water mix well.
油1大匙  Oil 1 tbsp.
作法
  1. 燒熱一匙油拌炒豬絞肉到大部分肉變白色。
  2. 加蒜末炒香。
  3. 加香菇炒香。
  4. 加醬油、糖、水和豆腐輕輕地拌勻。加蓋中大火燒3~5分鐘。
  5. 轉小火用太白粉水勾芡，灑上蔥花和辣椒輕輕地拌勻起鍋上碟。
Methods
  1. Heat a tbsp of oil to stir-fry the pork until most becomes white.
  2. Add garlic and saute.
  3. Add mushroom and saute.
  4. Add soy sauce, sugar, water, and tofu and stir gently. Cover and cook for 3 to 5 minutes over medium high heat.
  5. Turn to low heat, add cornstarch and water mixed, lightly stir until thickened. Sprinkle with chopped green onion and chili. Dish it up and serve hot. (serve with noodles or steamed rice.)




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