菠菜油豆腐湯 Spinach Soup with Fried Tofu

材料 Ingredients

老豆腐 Firm tofu 1 盒 pack 菠菜 Spinach 1 把 bunch 新鮮香菇 Fresh shitake mushroom 5 朵 each 蔥 Scallion 2 根 stalk 油 Cooking oil 2 大匙 Tbs 高湯 Stock 5 杯 cup 鹽 Salt 2/3 小匙 tsp 白胡椒 White pepper 1/4 小匙 tsp 麻油 Sesame oil 1/8 小匙 tsp

做法

1.	將豆腐橫面切開後再切成三角型狀。將蔥洗乾淨切成 5cm 小段。香菇洗乾淨，擦乾後切絲。菠菜洗乾淨後切成5cm小段。
2.	鍋燒熱後加入2大匙油。將豆腐一塊一塊放進鍋內用中火煎黃。翻面加入蔥段，將另一面也煎黃。豆腐要入鍋前先在紙巾上按一下﹐以免油遇水會濺爆。將豆腐盛出備用。
3.	高湯在湯鍋內燒滾。放進蔥段和豆腐用中小火煮5分鐘。
4.	加入香菇，鹽，白胡椒繼續煮1分鐘。放進菠菜再煮1分鐘，淋上麻油立即起鍋。

PROCEDURE

1.	Horizontally cut the tofu in half, then cut each into small triangle pieces. Wash and cut the scallions into 2“ segments. Wash, dry and slice the shitake mushrooms. Wash the spinach and cut it into 2" segements.
2.	Heat 2 tbs. of oil in a pan. Add the tofu one by one and pan-fry them in medium heat until they are golden brown on both sides. Press each tofu on a paper towel before adding into the pan to avoid oil spilling. Set the fried tofu aside.
3.	Boil the stock in a pot. Add the tofu and scallions and cook in medium-low heat for 5 minutes.
4.	Add the mushrooms, salt and white pepper and cook for 1 minute. Put in the spinach and continue cooking for another minute. Sprinkle with the sesame oil and serve immediately.

最後更新 (Last Update): 11/20/2013
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