2020年11月06日

白灼秋葵
孜然豆腐
番茄蘑菇烩大白菜


孜然豆腐：
Ginger 1 Tbsp
White sesame seed 1 Tbsp
Red chilli powder 2 Tbsp
--- pour hot oil
Cumin 1/2 tsp
Soy sauce 3 Tbsp
Chinkiang vinegar 3 Tbsp
Sugar 1 tsp
Salt 1/4 tsp

Stir fry sauce（番茄蘑菇烩大白菜）：
Oil 2 Tbsp
Shiitake mushrooms 15g / 10 caps
--- sauté until aromantic
Ginger 1/2 tsp
--- sauté another 30 s
Sugar 2 Tbsp
Salt 1 tsp
Soy Sauce 4 Tbsp
--- stir until well combined
Water/Broth 1 cup
--- simmer for about 1 min
Cornstarch 1 tsp + Water 1 Tbsp
--- stir until all incorporated
--- let it cool slightly then blend

番茄蘑菇烩大白菜：
番茄炒到出汁
下蘑菇大白菜梗炒熟
下大白菜叶盖盖焖熟
加两汤匙素蚝油调味

2020-11-06