麻婆豆腐

麻婆豆腐

材料︰
豆腐 2塊
薑蓉 1茶匙
香菇 2朵
紅椒 半隻
香芹菜 少許
未漂白的薯粉或蓮藕粉或 葛粉 1茶匙（勾芡）

調味料
豆瓣醬 2茶匙
醬油 1茶匙
麻油 1茶匙
食油 少許

做法︰ 

1. 香菇先浸至軟身。 
2. 豆腐、香菇、紅椒、香芹菜切丁。
3. 熱鍋倒入少許油，將香菇、薑蓉、紅椒落鍋炒香，盛起備用。
4. 再倒入少許油，待油熱再放入豆瓣醬、醬油， 翻炒幾下待香味溢出，然後倒入豆腐以及步驟 2 的備用材料。蓋上鍋蓋燜大概 10 分鐘，其間要 輕輕反轉豆腐使其入味。待豆腐入味，勾芡， 再淋上麻油，撒上香芹菜作裝飾。

• 温馨提示：切丁狀的豆腐過一過熱水可避免豆腐破碎。

Spicy Bean Curd

Ingredients:
2 pieces bean curd
1 teaspoon ginger paste
2 pieces dried mushroom
1/2 piece red chili A suitable amount of Chinese celery
1 teaspoon unbleached potato powder or lotus root powder or arrowroot powder

Seasonings:
2 teaspoons soy bean paste
1 teaspoon light soy sauce
1 teaspoon sesame oil A little amount of oil

 Steps:

1. Soak the dried mushroom beforehand.
2. Finely dice the bean curd, mushroom, chili and celery
3. Heat the pan and add in oil. Put in mushroom, ginger paste, chili and stir fry. Reserve.
4. Add in a little oil to the pan. When heated, put in soy bean paste, soy sauce and stir fry until the aroma comes out. Add in bean curd and the prepared ingredients of step 2. Cover the pan for 10 minutes. In the meantime lightly stir fry the bean curd to make sure they absorb the juice. Stir in the thickening paste. Drizzle the sesame oil over the bean curd and sprinkle some celery to decorate the dish

• Tips: Soak the bean curd dice with hot water briefly can prevent them from breaking.