鸳鸯素烤 Yaun Yang Su Kao

滷鸳鸯Lu Yuan Yang
材料Ingredients:
鴛鴦素烤
250克 姜 切6片桂皮1枝Yuan Yang Su Kao
250gGinger6 slicesChinese Cinnamon1
香菇10朵 八角2朵豆乾3塊切成12片Mushroom10Star Anise2Bean Curd3 pce cut to 12
蘑菇10粒Button Mushroom10
調味料Seasonings:
西螺醬油
3湯匙清水3大腕齋蠔油2湯匙Shi Lo Soy Sauce
3 tbspWater3 big bowlsVegetarian Oyster Sauce2 tbsp
2湯匙1茶匙1匙Sugar2 tbspSalt1 tspOil1 tsp
調味素1小茶匙黑醬油1匙MSG 1 pinchBlack Soy Sauce1 tsp
做法Method:
1. 將豆乾炸至金黃色,撈起,瀝乾備用。1. Deep fry bean curd to be used at later stage.
2. 燒熱鍋,放入少許油。油熱後加入姜略炒。放入香菇加大火炒1分鐘。2. Heat oil in wok. Fragrance ginger slices. Add mushroom and fry for 1 minute.
3. 再放入調味料,把其他材料及炸好的豆乾加入煮至水滾。3. Add seasonings and the rest of the ingredients. Bring water to boil.
4. 加入黑醬油、鹽和調味素再煮5分鐘即可食用。4. Add black soy sauce, salt and MSG. Slimmer for 5 minute. Serve.