油豆腐粉絲鍋 Tofu Puff Vermicelli Pot **字幕 CC Eng. Sub**

🟢材料： 豆腐卜（油豆腐）230克 粉絲 150克 即食榨菜 100克 大白菜 1/2棵 冬菇 4隻(已浸軟) 上湯 600毫升 薑、蒜、辣椒適量 🟢做法： 1️⃣豆腐卜用熱水洗淨或汆水，榨乾水備用。 2️⃣大白菜洗淨切塊，冬菇洗淨切片，薑、蒜、辣椒切碎備用。 3️⃣熱鍋下油，爆香薑米、蒜蓉和辣椒，然後下冬菇爆炒。 4️⃣下大白菜繼續翻炒，加入豆腐卜和上湯，煮滾後加入粉絲煮3分鐘。 5️⃣最後加入榨菜，拌勻調味即可上碟。    • 如何清洗豆腐卜Ways to Wash Fried Tofu Puff **字幕 C...   🟢Ingredients: Tofu puffs (Oil-fried Tofu) 230g Vermicelli (glass noodles) 150g Instant Spicy Pickled Mustard Tuber (Preserved Mustard Root)100g Chinese Leaf 1/2 head Dried Shiitake Mushrooms 4 (pre-soaked) Soup Stock 600ml Ginger, Garlic, and Chili Pepper as needed 🟢Cooking Directions: 1️⃣ Rinse the tofu puffs with hot water or blanch them briefly, then squeeze out the excess water and set aside. 2️⃣Wash and cut the Chinese Leaf into pieces, slice the soaked Shiitake Mushrooms, and chop the ginger, garlic, and chili pepper. 3️⃣Heat the wok with oil, sauté the ginger, garlic, and chili pepper until fragrant, then add the Shiitake Mushrooms and stir-fry. 4️⃣Add the Chinese leaf and continue to stir-fry, then add thetofu puffs and soup stock. Bring to a boil, then add the vermicelli and cook for 3 minutes. 5️⃣Finally, add the spicy pickled mustard tuber, mix well, and season to taste. Serve hot.    / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。  / 1885999698348679   ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒