福菜燜豆腐
描述
常在客家料理中出現的福菜又叫覆菜，是由大芥菜醃製而成，與豆腐一起烹調，別具風味。
且食材費不到50元就能做出一道美食。
份量
食材
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300g
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80g
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1隻
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2片
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1小匙
步驟
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豆腐切成有厚度的小方塊 Cut tofu into thick cubes
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福菜重複用水清洗乾淨之後擠乾，直到鹽份降低到適當鹹度 Fu Cai is repeatedly washed with water and squeezed dry until the salt is reduced to the appropriate level of saltiness
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清洗後的福菜切成小段 Cut the washed cabbage into small pieces
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辣椒去籽切絲(喜歡吃辣的可以保留辣椒籽) Deseed and shred the peppers (you can keep the pepper seeds if you like spicy food)
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鍋燒熱後，加入一大匙油，將豆腐煎至兩面金黃後撈出 After the pan is hot, add a tablespoon of oil and fry the tofu until golden brown on both sides
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繼續使用煎豆腐的鍋子，將薑末放入炒香 Continue to use the pan for frying tofu, add the minced ginger and stir-fry until fragrant
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再放入福菜炒出香味 Then add in the sauerkraut and stir-fry until fragrant
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之後薑辣椒也放入，略拌炒一下 Then add ginger and chili, stir fry for a while
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拌炒後將豆腐也放入，繼續拌炒 After stirring, add the tofu and continue to stir fry
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接下來倒入300cc清水 Next, pour in 300cc of water
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加入1小匙糖 add 1 tsp sugar
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蓋上鍋蓋燜煮至豆腐入味 Cover the pot and simmer until the tofu is tasty
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大約燜煮20分鐘後，掀開鍋蓋確認水量 After about 20 minutes of simmering, open the lid to check the amount of water
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開大火將水稍微收乾後，關火盛盤 Turn on the fire and let the water dry up a little, then turn off the fire and serve the plate
小撇步
詳細烹飪影片：https://youtu.be/_0EEwTCuz7c
