所需食材
- 老豆腐400g
- 香菇8朵
- 生抽2汤匙
- 老抽½茶匙
- 蚝油1汤匙
- 糖½茶匙
- 淀粉1茶匙
- 葱花
烹饪步骤
- 煎豆腐：老豆腐切厚片，锅中多油，中火两面煎至金黄结皮。
- 炒香菇：原锅爆香蒜末，加香菇片翻炒出香味。
- 炖煮：加热水200ml，放生抽、老抽、蚝油、糖，放入豆腐，中小火炖8分钟入味。
- 勾芡：水淀粉勾薄芡，撒葱花出锅。
Ingredients
- 400g firm tofu
- 8 shiitake mushrooms
- 2 tbsp soy sauce
- ½ tsp dark soy
- 1 tbsp oyster sauce
- ½ tsp sugar
- 1 tsp cornstarch
- green onion
Steps
- Pan-fry tofu: Cut tofu into thick slices, pan-fry until golden on both sides.
- Mushrooms: Stir-fry garlic, add sliced mushrooms until fragrant.
- Braise: Add 200ml water, both soy sauces, oyster sauce, sugar and tofu. Simmer 8 min.
- Finish: Thicken with cornstarch slurry, scatter green onion.
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