香辣皮蛋豆腐 Hot Spicy Tofu with Century Egg **字幕 CC Eng. Sub**

🟢材料：
皮蛋 2 隻
嫩豆腐 500 克
豆豉 1 茶匙
豆瓣醬 1 湯匙
薑、蒜、紅蔥頭、辣椒、芫荽 適量
🟢芡汁：
水 半碗
糖 1 茶匙
鹽 1/4 茶匙
生抽 1 湯匙
老抽 1/2 湯匙
澱粉 1 茶匙
蠔油、胡椒粉 少許

🟢做法：
1️⃣ 嫩豆腐大火蒸 5 分鐘。
2️⃣ 爆香薑、蒜、紅蔥頭、豆豉、豆瓣醬，下皮蛋粒和芫荽莖翻炒。
3️⃣ 加入芡汁調料及芫荽葉炒拌均勻，淋上蒸好的嫩豆腐面即可。

🟢Ingredients:
Century eggs (preserved duck eggs) - 2
Silken tofu (soft tofu) - 500g
Fermented black beans - 1 teaspoon
Chili bean sauce (doubanjiang) - 1 tablespoon
Ginger, garlic, shallots, chili, cilantro - as needed
🟢Sauce:
Water - 1/2 cup
Sugar - 1 teaspoon
Salt - 1/4 teaspoon
Soy sauce - 1 tablespoon
Dark soy sauce - 1/2 tablespoon
Cornstarch - 1 teaspoon
Oyster sauce, white pepper powder - as needed

🟢Cooking Directions:
1️⃣ Steam the soft tofu over high heat for 5 minutes.
2️⃣ Stir-fry ginger, garlic, shallot, fermented black beans, and chili bean sauce until fragrant, then add the diced century eggs and coriander stems.
3️⃣ Add the starch slurry and coriander leaves and stir-fry evenly. Pour the mixture over the steamed tofu and serve.

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