炝拌腐竹芹菜 Tofu Skin and Celery Stir Fry
炝拌腐竹芹菜 Tofu Skin and Celery Stir Fry 材料和简易水煮过程 然后,炝一下锅,拌一拌即成的快手菜! 芹菜每次买都是一大把,所以会偷师学新菜色。本来是凉拌菜,但是炝一炝锅后温热的感觉比较适合我家的口味,一样爽脆可口哦! 炝拌腐竹芹菜 {材料} 腐竹适量(凉水浸泡2小时后切段装),芹菜段,胡萝卜丝,蒜碎1汤匙,干辣椒碎少许。 {调味料} 酱油1 ½ 汤匙, 白米醋 ½ 汤匙, 芝麻油 ½ 汤匙, 鲍鱼汁 1 茶匙, 糖1茶匙, 盐少许, 全部搅拌均匀。 {做法} 1. 锅加水煮沸后,加入腐竹段煮沸捞出备用。 2. 再起一锅水加了点盐和橄榄油煮沸,加入芹菜段川烫2分钟左右后,加入萝卜丝烫一下一起捞出,过冷水沥干备用。 3. 起一汤匙油锅爆香蒜碎,再加入干辣椒碎炒一下后,倒入调味料炝一下锅马上关火,加入腐竹,芹菜和萝卜翻拌均匀即可享用。 Tofu Skin and Celery Stir Fry {Ingredients} Tofu skin (soaked in water for 2 hour and sectioned), celery (sectioned), shredded carrots, chopped garlic x 1 tbsp, some chili flakes. {Seasonings} Soy sauce x 1½ tbsp., white vinegar x ½ tbsp, sesame oil x ½ tbsp., abalone sauce x 1 tsp, sugar x 1 tsp, some salt to taste, mix all well in a bowl. {Method} 1. Bring 1 pot of water to boil, add in tofu skin and bring to boil again, drain well and set aside. 2. Another round to bring 1 pot of water that add with some salt and olive oil to boil, add in celery to cook for 2