𝙁𝙧𝙚𝙨𝙝 𝙥𝙧𝙖𝙬𝙣 𝙥𝙤𝙩 𝙬𝙞𝙩𝙝 𝙩𝙤𝙛𝙪

之前整過一個蝦湯version😆今次整個更加簡單嘅！但係都非常之好食🥰好鍾意食煎到金黃色嘅豆腐🩶次次用 @bemypot 都煎得好靚✨冬天食呢類型的煲仔菜送飯非常滿足(☻-☻)^_^

▶️我今次用咗半斤海蝦再剝殼，我覺得煎咗蝦仁會好食啲！如果嫌麻煩可以省卻這個步驟

材料: (2人用)
蝦 半斤
硬豆腐 6塊
金菇 1包
蒜蓉 1湯匙
蔥花

調味料:
水 250ml，蠔油一湯匙，生抽一湯匙，糖一茶匙，胡椒粉少許，麻油一茶匙

做法:

1. 海蝦去殼，或者用急凍蝦仁都得
2. 硬豆腐切件，熱鍋下油，慢火把豆腐兩邊煎至金黃，拿起備用
3. 用油把蝦輕微煎香兩邊，加入少許鹽，不用全熟，拿起備用！
4. 煲中用油爆香蒜蓉，之後加入金菇，再加入蝦仁和豆腐，倒入調味料！中大煮6分鐘，再加入蔥花即成！

Ingredients: (Serves 2)

• Shrimp: 1/2 pound
• Firm tofu: 6 pieces
• Golden mushrooms: 1 pack
• Minced garlic: 1 tablespoon
• Chopped scallions

Seasoning:

• Water: 250ml
• Oyster sauce: 1 tablespoon
• Light soy sauce: 1 tablespoon
• Sugar: 1 teaspoon
• Pepper powder: a little
• Sesame oil: 1 teaspoon

Instructions:

1. Peel the shrimp, or you can use frozen shrimp.
2. Cut the firm tofu into pieces, heat oil in a pan, and fry both sides of the tofu on low heat until golden. Remove and set aside.
3. Lightly fry the shrimp in oil on both sides, adding a little salt. They don’t need to be fully cooked; remove and set aside!
4. In the pot, heat oil and sauté the minced garlic until fragrant, then add the golden mushrooms. Next, add the shrimp and tofu, and pour in the seasoning! Cook for 6 minutes over medium-high heat, then add the chopped scallions, and it‘s done!