冬菇肉絲扒豆腐 Tofu with Pork and Shitake Mushroom

公司又有人事&工作分配調動, 一團亂呢~
還好我沒有被捲入旋渦當中.
回家又繼續密密煮野食.
買唔到嫩豆腐 tim, 滑豆腐都好啦, 仲無咁易散, 最啱 for 帶飯.
我將個汁煮濃 d, 個芡埋杰 d, 因為預左豆腐會出水嘛.
e 個扒豆腐清清地, 都幾好, 我地要開始食番 d 清 d 嘅野 lu~

材料:
豆腐一磚、冬菇、豬肉、豉油、糖、麻油、蠔油、生粉、水、薑、紹酒各適量

做法:
1. 薑切絲, 冬菇浸軟去蒂切絲, 留冬菇水備用。
2. 豬肉洗淨切絲, 加少許豉油、糖、麻油醃十五分鐘。
3. 豆腐放碟內滾水蒸十分鐘左右, 倒去豆腐水, 備用。
4. 熱鑊落油, 爆薑絲, 爆豬肉灒酒炒至七成熟, 下冬菇絲同炒。
5. 加入浸冬菇的水, 少許蠔油、豉油、糖兜匀。
6. 加蓋煮六至八分鐘埋生粉芡兜起搞掂放豆腐上即成。

Ingredients:
1 block tofu
shitake mushroom
pork
soy sauce
white sugar
sesame oil
oyster sauce
cornstarch
water
ginger
shaoxing wine

Direction:
* Cut ginger into slices. Soak shitake mushroom into water till soften. Remove stems and cut into slices. Save the water for later use.
* Rinse pork, cut into pieces. Marinade with a little soy sauce and sugar for about 15 minutes.
* Steam tofu in boiling water for about 10 minutes. Drain and set aside.
* Put oil into heated pan, firstly fry in ginger, then add in pork, sprinkle a little bit shaoxing wine, stir fry till medium well. Stir in shitake mushroom, stir fry together.
* Add some mushroom water, a little bit oyster sauce, soy sauce, and sugar; combine well.
* Cover with lid, simmer for 6 to 8 minutes. Thicken up the sauce with cornstarch water. Serve on top of tofu.