14道家常素食菜，連吃一周都不膩。

vegetarian, 素食,recipe,食譜

Ingredient and Portion A: | 材料與分量 A: 4 blocks white tofu | 白豆腐 4塊

Ingredient and Portion B: | 材料與分量B: 1 pkt enoki mushroom | 鮮金針菇 1包, 1 pkt white crab mushroom | 白玉菇 1包, 6 pcs sweet peas | 甜豆 六條, some juliennes carrot & ginger | 紅蘿蔔絲、薑絲適量, 1 tsp Gou Qi | 枸杞 1茶匙

Seasoning | 調味料: 1 tbsp vegetarian oyster sauce | 素蠔油 1湯匙, 1 tsp vegetarian stock granule | 調味素 1茶匙, 1/2 tsp soy sauce | 醬油 1茶匙, 1/2 tsp salt | 鹽 1/2 茶匙, 1/2 tsp sugar | 糖 1/2茶匙, 1/2 tsp sesame oil | 麻油 1/2茶匙, Some corn starch | 粟粉水適量

Method | 做法:

1. Deep fry tofu in hot oil until golden brown, arrange on serving plate.

燒熱1/2鍋油，把豆腐炸至金黃色撈起，擺盤。

2. Blanch ingredients B briefly in boiling water, drain.

材料B放入沸水中川燙片刻，撈起瀝干水備用。

3. Heat 1 tbsp oil in wok, add in blanched ingredients B with 1 cup of water; bring to boil.

鍋內熱1湯匙油，放入川燙過的材料B及1杯水煮滾。

4. Add seasoning and then thicken with starch, pour over fried tofu to serve.

加入調味料和生粉水勾芡即可淋在豆腐上。

菠蘿咕嚕猴頭菇