Braised Winter Melon with Preserved Mustard Greens

梅乾菜扣冬瓜

Ingredients 材料 :

Winter melon, 500g  冬瓜 500克
Bean curd, 4 pieces  百頁豆腐 四塊
Preserved mustard greens, 100g  梅乾菜 100 克
Broccoli, 1 stalk  西蘭花 1顆
Ginger, 1 piece  薑 1片

Seasoning 調味料 :

Vegetable broth, proper amount  素湯 適量
Vegetable oil, proper amount  菜油 適量
Salt, mushroom powder, sugar, vegetarian oyster sauce, light soy sauce, sesame oil, each small amount  鹽、香菇粉、糖、素蠔油、生抽、麻油 各少許

Cooking method   做法：

1. Soak, wash and dice preserved mustard greens. Ginger peeled and diced. Cut broccoli into small pieces. Cut bean curd into thick pieces. Winter melon peeled and cut into thick pieces.
   先將梅乾菜泡水洗凈切粒、薑去皮切粒、西蘭花切小朵、百頁豆腐切厚片、冬瓜去皮切厚片。
2. Deep fry bean curd with oil in a wok till golden and set aside.
   鍋內燒少許油把百頁豆腐煎至金黃色，撈起備用。
3. Put proper amount of vegetable oil in the wok, stir-fry ginger and preserved mustard greens till fragrant, add vegetable broth, small amount of salt, vegetarian oyster sauce, sugar, mushroom powder and light soy sauce to boil. Add winter melon and bean curd to the wok and simmer till cooked. Take out winter melon and bean curd from wok onto a plate.
   鍋裏燒適量油爆炒薑和梅乾菜粒，炒香後放入適量素湯和少許鹽、素蠔油、糖、香菇粉、生抽湯滾開後放入冬瓜和百頁豆腐煨熟放入碟子。
4. Thicken the broth with small amount of starch and add few drops of sesame oil to it. Drip the broth over winter melon and bean curd. Surround the plate with pre-cooked broccoli and serve.
   留在鍋裏的湯，勾少許芡汁，滴一點麻油，瀝在冬瓜和百頁豆腐上，西蘭花煮熟圍邊即可。