Pan-fried Bean Curd with Vegetarian Oyster Sauce

琵琶豆腐

Ingredients 材料 :

Main Ingredients 主菜材料
Diced bean curd 5 portions 豆腐粒 五塊
Finely chopped Chinese mushrooms 3 pieces 香菇粒 3朵
Finely chopped carrots 1 tablespoon 紅蘿蔔粒 1湯匙
Finely chopped celery 1 tablespoon 西芹粒 1湯匙
Vegetarian minced gluten 2 tablespoons 素粒 2湯匙
Serving Ingredients 上菜材料
Chopped cilantro 1 teaspoon 香菜 1茶匙
Green vegetable 6 stalks 油菜 6條

Seasoning 調味料 :

Seasoning Ingredients 烹調調味料
Salt 1 teaspoon 鹽 1茶匙
Sugar 2 teaspoons 糖 2茶匙
Pepper ½ teaspoon 胡椒粉 半茶匙
Corn starch 2 tablespoons 生粉或栗粉 2湯匙
Sauce Ingredients 醬汁調味料
Vegetarian oyster sauce 1 teaspoon 素蠔油 1茶匙
Light soya sauce 1 teaspoon 生抽 1茶匙
Sesame oil 1 teaspoon 麻油 1茶匙
Corn starch 2 tablespoons 生粉或栗粉 2湯匙

Cooking Method 做法 :

1. Squeeze dry the diced bean curds and mix with the rest of the main ingredients and seasoning, then add corn starch.
   先將豆腐瀝乾水分，拌入調味料，再加其他主菜材料、混合後加入生粉。
2. Fill the mixed ingredients into tablespoons to form the shape. Steam the filled tablespoons until cooked.  Remove the steamed fillings from the tablespoons, roll each piece in flour and deep fried.  Set aside on a serving platter.  Blanch the green vegetables and add to the platter.
   用湯匙做成琵琶形狀，蒸熟後，沾上乾粉炸硬，置於盤上排列好，用油菜圍邊。
3. Make a thin sauce with the corn starch and ¼ cup of water, then add the sauce ingredients. Cook until slightly thicken.  Pour the sauce on top of the fried bean curds.  Sprinkle the chopped cilantro on top and serve.
   栗粉加水混合，再加入醬油、素蠔油及麻油拌勻加熱至稍微黏稠，淋在煎好的豆腐上，再灑上香菜即可。