经典焖冬菇—沙茶豆腐冬菇煲

沙茶豆腐冬菇煲

A）材料：

豆腐 2块

甜豆 8片

红甜椒 60克

B） 

金针菇 25克(切段)

白玉菇 50克

冷冻猴头菇 60克

云耳 3克(浸发)

炆冬菇（*注） 5朵

C） 

姜片 15克

油 3大匙

D）调味料：

沙茶酱 1½大匙

素耗油 1大匙

斋汤 ½茶匙

水 1¾饭碗

E）勾芡：

风车粉 1茶匙

水 2大匙

做法：

1）豆腐切块，抹上少许盐，醃片刻后，烧热。

2）油炸至金黄色，备用。(A)料用油炒半熟。  

3）盛起备用。爆香(C)料、油和姜片，加入猴头菇爆至金黄色，然后加入所有(B)料炒片刻加入调味料(D)和炸香的豆腐，煮滚后勾芡，盛起倒入瓦煲煮滚加入(A)料即成。

*注：炆冬菇请参考“家传炆冬菇”做法

Braised Mushroom With Barbecue Sause In Claypot

A) Ingredients:

2 pcs tofu

8 sweet pea

60g red bell pepper 

B) 

25g enoki mushroom (sectioned)

50g white jade mushroom

60g frozen hericium mushroom

3g dry cloud ear(soaked to bloat)

5 small shiitake mushroom

C)

15g sliced ginger

3 tbsp oil

D) Seasoning Ingredients:

1½ tbsp sa cha sauce (barbecue sauce)

1 tbsp veg. oyster sauce

½ tsp veg.stock

1¾ rice bowl water

E) Batter for thickening：

1 tsp corn flour

2 tbsp water

Method:

1) Cut tofu into pieces and sprinkle some salt on top marinade for a while. Heat wok and deep fry tofu until golden brown. Set aside. 

2) Saute ingredients (A) bricefly. Dish out and set aside.

3) Saute ingredients (C) ginger, add hericium and fry until golden brown. Add all ingredients (B) stir fry for a while and then add seasoning ingredients (D)together with the golden brown tofu. Bring to a boil and thicken with batter. Dish out into a clay pot. Bring to a boil and add ingredients (A).