砂锅豆腐 清甜版 肉类烧烤油炸吃腻了可以试这一道 包你满意| Claypot Tofu | Mr. Hong Kitchen скачать в хорошем качестве

砂锅豆腐 清甜版 肉类烧烤油炸吃腻了可以试这一道 包你满意| Claypot Tofu | Mr. Hong Kitchen

大家好 我是阿鸿 这一期和大家分享这道比较清甜的砂锅豆腐 希望大家会喜欢 材料 ： 白菜 400克枸杞 枸杞 适量 豆腐 4 片 姜片 1 小块 菇类 适量 虾米 1 汤匙 调味： 盐 白糖 胡椒粉 鸡汤 Ingredients (Diana Aw) 1. Chinese cabbage 400g, cut smaller 2. Tofu 4pcs, cut into quarter 3. White Shimeji mushroom 4. Ginger, small piece smashed and sliced 5. Dried shrimp, soak till soft 6. Goji berries 7. Chicken stock Seasoning 1. Salt little 2. Sugar little 3. Pepper little 4. Shaoxing wine little Method 1. Blanch the tofu with boiling water and set aside 2. Then blanch the Chinese cabbage with little salt, sugar and oil. Once boil, let it cook for 1 min. Drain and set aside. Blanch the mushroom and set aside 3. Heat wok with oil, stir fry the dried shrimp and ginger till fragrant, then add in chicken stock and let it boil. Add in Chinese cabbage and simmer for 2min under low heat with cover. 4. Add little salt, sugar and pepper and mix well. 5. Place the Chinese cabbage in the claypot, then arrange the tofu, mushroom and gogi berries on top. Add in the broth and cover it. Simmer for 10min under low heat. Drizzle Shaoxing wine on the cover. 6. Serve and enjoy! 💕 Recipe from Chef Hong 李文康 20/10/2022 (Thur) YouTube Youtube Channel：    / mrhongkitchen阿鸿厨房   Mr. Hong Kitchen Facebook Page：   / mrhongkitchen   Instagram：   / mrhongkitchen   #chefhong #mrhongkitchen #chinesecooking #Tofu