食譜 ～ 紅燒豆腐 (Braised tofu in brown sauce)

我從來未試過整紅燒嘅餸，總覺得有啲複雜，煎炸完又要煮。不過煮豆腐的話蒸得多都有啲悶，出街會叫紅燒豆腐，所以都挑戰下。參考完食譜，雖然賣相唔夠好，但總算成功！


材料：
硬豆腐 1磚
葱 適量
蒜頭 2瓣

調味料：
生抽（醬油）1湯匙
米酒 1/2湯匙
蠔油 1湯匙
糖 1茶匙
水 50ml

做法：

1. 首先把豆腐切成塊狀後，下鍋油煎至表面金黃微焦。（ 這部分要有點耐心把豆腐煎到上色)
2. 接著將鍋子的中間空出，爆香蒜與蔥段。
3. 接著加入糖，並把糖炒到融化。
4. 最後加入米酒、醬油、蠔油和水，並讓煮到醬汁收乾且豆腐入味就完成了。

Reference: https://icook.tw/recipes/120887?utm_source=share&utm_meidum=copy&utm_content=ios

Ingredients:
1 hard Tofu
Some spring onion
2 pieces garlic cloves

Seasoning:
1 Tbsp light soy sauce
1/2 Tbsp rice wine
1 Tbsp oyster sauce
1 tsp sugar
50 ml water


Method:

1. First cut the tofu into pieces. Then heat pan with oil, fry tofu until surface turn to golden yellow. (a little patient is needed for this part)
2. Then put tofu aside and leave space in middle of pan. Sauté garlic and spring onion.
3. Then add the sugar and fry the sugar until it melts.
4. Finally add rice wine, soy sauce, oyster sauce and water. Braise until the sauce is dried. Serve.