超開胃一鍋到底的菜式🌟有肉有菜有豆腐，非常健康！前幾日趁老公business trip之前煮了他最喜歡的豆腐菜式！怕豆腐由中環帶回家會壓爛，所以用了玉子豆腐代替🤣很久沒吃過啦！
新鮮蕃茄粒炒熟了會出水，整個菜式一滴水都不用加🥹加入煎脆了的玉子豆腐吸汁超正！喜歡辣可以加入辣椒，更加惹味呀❤️🔥
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🍅無水蕃茄肥牛玉子豆腐煲📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2-3人份)
牛頸脊/肥牛片 200g
蕃茄 3個切粒
玉子豆腐 3-4條切塊
金菇 1包
蒜頭 4粒切碎
乾蔥 3個切碎
蔥
🔸牛肉醃料🔸
生抽 1茶匙
🔸調味料🔸
生抽 1茶匙
茄汁 1 湯匙
砂糖 1茶匙
🔹做法🔹
- 肥牛片用1茶匙生抽醃15分鐘
- 玉子豆腐中間切開，倒出豆腐切片；用廚房紙印乾水份
- 下油開鍋，玉子豆腐拍上生粉和胡椒粉；中火煎香兩邊，盛起備用
- 下油開鍋，加入蒜粒和乾蔥碎炒香，下牛肉炒至半熟盛起
- 同一個鍋加入蕃茄粒拌炒，可輕壓茄粒䆁出水份；加入調味料煮沸至出汁，下金菇炒至軟身；鋪上豆腐和肥牛片，合蓋小火煮3-4分鐘；灑上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Beef slices 200g
Tomatoes, 3 px
Egg tofu 3 px
Enoki mushrooms 1 pack
4 cloves of garlic, minced
3 shallots, minced
Scallions
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
1 tsp soy sauce, 1 sp tomato sauce, 1 tsp sugar
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate beef slices with 1 tsp of soy sauce for 15 mins.
- Cut and pat dry tofu.
- Pan-fry tofu with cornstarch and pepper until golden. Set aside.
- Stir-fry minced garlic and chopped scallions, then add and stir-fry beef until half cooked. Remove from heat.
- Stir-fry diced tomatoes, add seasoning and bring to a boil. Add enoki mushrooms and fry until soft. Add tofu and beef, simmer for 3-4 mins. Sprinkle with chopped scallions and serve.
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