Tofu with Mushroom Sauce | 香菇豆腐

ingredient

5 Chinese mushroom (slides), 4 tofu square, minced lean meat, chili flake, 2 clove garlic, 2 bowl of water (add in 1 tsp of dark soya sauce, 2 tbls of light soya sauce)

料

5 香菇（切片），4 方豆腐，瘦肉碎，辣椒碎，2 辦蒜頭， 2 碗水（加1茶匙黑醬油，2湯匙醬清）

Mince the garlic and saute for 5 min, then add in minced meat and mushroom, chili flake too. 

Cover and stew for half and hour or until mushroom become tender on medium heat.

Meanwhile, steam the tofu for 10 min, pour the water out after steam

When the mushroom is tender, add salt and pepper for seasoning.

Last, add some starch (about 1 teaspoon) to thicken the gravy.

pour the mushroom and the gravy on tofu, ready to serve

蒜頭切碎，下鍋爆香，加入瘦肉碎，香菇片, 辣椒碎。

蓋上，燜煮半小時，香菇片燜軟了就可以。

同時，將豆腐蒸十分鐘，蒸后把水倒掉，備用

香菇燜煮好了，加鹽和胡椒粉調味

然后勾個芡， 就行

把香菇和醬汁倒在豆腐上，就完成了