⬇️⬇️English recipe follows ⬇️⬇️
咕嚕豆腐:
材料:
硬豆腐2磚
三色椒各半個
罐頭菠蘿1罐(細)
辣椒仔1隻
檸檬葉1片
處理:
1. 三色椒,洗淨,切粒。
2. 罐頭菠蘿,切粒,保留罐內糖水。
3. 辣椒仔,切粒,
檸檬葉,切碎。
4. 預備咕嚕汁:
a. 茄汁2湯匙
b. 泰式辣醬1湯匙
c. 冰糖幾粒
d. 菠蘿糖水加水至200毫升
5. 豆腐,切細粒。
烹調:
1. 白鑊爆香三色椒。
2. 加入油2湯匙。
3. 另一邊鑊,大火燒熱油500毫升。
4. 放豆腐入滾油,大火炸。
5. 三色椒已爆香,放上碟。
6. 放咕嚕汁煮熱。
7. 咕嚕汁,加入白醋1湯匙。
8. 放三色椒入咕嚕汁內。
9. 熄火,攤凍咕嚕汁。
10. 豆腐已炸至金黃色,撈起,擎乾油。
11. 等油再滾起,再放豆腐炸30秒。
12. 撈起豆腐,擎乾油,熄火。
13. 咕嚕汁,已攤凍,加入已切粒的菠蘿。
14. 加豆腐入咕嚕汁,撈勻。
15. 放上碟。
16. 加入檸檬葉碎,辣椒粒,完成,可享用。
Deepfried tofu in sweet and sour sauce:
Ingredients:
Hard tofu 2 cubes
Tri~colour pepper half No. per each
Canned pineapple 1 can (small)
Red chili 1 No.
Patchouli 1 pc
Preparation:
1. Tri~colour pepper, rinse and dice.
2. Canned pineapple, get it diced. Retain the syrup in can.
3. Red chili, dice it,
Patchouli, dice it.
4. Prepare the sweet and sour sauce:
a. Tomato ketchup 2 tbsp
b. Thai chili sauce 1 tbsp
c. Rock sugar a few cubes
d. Pineapple syrup and water 200ml
5. Tofu, dice in small cubes.
Steps:
1. Fry the tri~colour pepper with no oil in wok.
2. Add oil 2 tbsp.
3. Heat up oil 500ml in another wok.
4. Put tofu in hot oil, deepfry at high flame.
5. Tri~colour pepper has been fried well. Put on plate.
6. Heat up the sweet and sour sauce.
7. Mix the sweet and sour sauce with white vinegar 1 tbsp.
8. Put tri~colour pepper into the sweet and sour sauce.
9. Turn off fire. Cool down the sauce.
10. Tofu has been deepfried into golden yellow. Pick up and hang dry the oil.
11. Wait for boiling up of oil, deepfry tofu again for 30 seconds.
12. Pick up tofu, hang dry the oil. Turn off fire.
13. Sweet and sour sauce has been cooled down, add the diced pineapple.
14. Mix tofu with sweet and sour sauce well.
15. Put on plate.
16. Put patchouli and red chili on top. Complete. Serve.
Crispy Sweet & Sour Tofu🌱🍅Tasty & Colorful Vegan Dish✅
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16 сен 2024