油豆腐粉絲鍋 Tofu Puff Vermicelli Pot **字幕 CC Eng. Sub**

🟢材料：
豆腐卜（油豆腐）230克
粉絲 150克
即食榨菜 100克
大白菜 1/2棵
冬菇 4隻(已浸軟)
上湯 600毫升
薑、蒜、辣椒適量

🟢做法：
1️⃣豆腐卜用熱水洗淨或汆水，榨乾水備用。
2️⃣大白菜洗淨切塊，冬菇洗淨切片，薑、蒜、辣椒切碎備用。
3️⃣熱鍋下油，爆香薑米、蒜蓉和辣椒，然後下冬菇爆炒。
4️⃣下大白菜繼續翻炒，加入豆腐卜和上湯，煮滾後加入粉絲煮3分鐘。
5️⃣最後加入榨菜，拌勻調味即可上碟。

🟢Ingredients:
Tofu puffs (Oil-fried Tofu) 230g
Vermicelli (glass noodles) 150g
Instant Spicy Pickled Mustard Tuber (Preserved Mustard Root)100g
Chinese Leaf 1/2 head
Dried Shiitake Mushrooms 4 (pre-soaked)
Soup Stock 600ml
Ginger, Garlic, and Chili Pepper as needed

🟢Cooking Directions:
1️⃣ Rinse the tofu puffs with hot water or blanch them briefly, then squeeze out the excess water and set aside.
2️⃣Wash and cut the Chinese Leaf into pieces, slice the soaked Shiitake Mushrooms, and chop the ginger, garlic, and chili pepper.
3️⃣Heat the wok with oil, sauté the ginger, garlic, and chili pepper until fragrant, then add the Shiitake Mushrooms and stir-fry.
4️⃣Add the Chinese leaf and continue to stir-fry, then add thetofu puffs and soup stock. Bring to a boil, then add the vermicelli and cook for 3 minutes.
5️⃣Finally, add the spicy pickled mustard tuber, mix well, and season to taste. Serve hot.

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