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家裡沒什麼菜,只好做個涼拌乾絲,料這麼少,就叫陽春乾絲吧,不過這道菜很健康,吃起來沒負擔~

 

 

份量: 4 人份

 

材料

 

豆乾絲             1

小蘇打粉        ½ 小匙

紅蘿蔔絲         1

黃豆芽             2

蔥絲                 ¼

 

C檸檬醬

蒜泥             1 小匙

檸檬汁         2 小匙

醬油             1 小匙

魚露             1 小匙

白砂糖         2 小匙

麻油             2 小匙

鹽和黑胡椒適量

 

作法

 

  1. 拿一中型湯鍋煮滾水,加入小蘇打粉後放入豆乾絲川燙一下,2-3 分鐘,撈出馬上放入冰水中降溫,後撈出瀝乾。
  2. 另拿一中型湯鍋煮滾水,川燙紅蘿蔔絲和黃豆芽,大約2分鐘,撈出放入冰水中降溫,撈出瀝乾。
  3. C醬材料拌勻後,加入豆乾絲和川燙過的紅蘿蔔絲和黃豆芽一起攪拌,加入蔥絲一起拌勻,可以酌量加點鹽調味。

 

 

Mixed Vege Tofu Noodle

 

This is a great way to eat tofu.  As many people know, tofu can be rather tasteless if not cooked right.  This is one of the simplest ways to enjoy this naturally healthy food.  

 

Ingredients

 

A Group

Tofu Noodle            1 package

Baking Soda           ½ teaspoon

 

B Group

Carrots(shredded)           1 cup

Soy bean sprouts            2 cups

Scallion(shredded)        ¼ cup

 

C Group

Minced Garlic        1 teaspoon

Lemon Juice           2 teaspoon

Soy sauce               1 teaspoon

Fish Sauce              1 tesapoon

Sugar                      2 teaspoon

Sesame Oil             2 teaspoon

Salt and pepper to taste

 

Directions

 

  1. Bring water to a boil in a medium sauce pan, add the baking soda, then add the tofu noodle to blanch, 2-3 minutes, drain and submerge into icy water immediately, drain again when cold.
  2. Bring water to a boil in another medium sauce pan, add the shredded carrots and soy bean sprouts, blanch for 2 minutes, drain and submerge into icy water, drain again when cold.
  3. Mix C group ingredients in a bowl, add the tofu noodle and blanched vegetables, mix well, then mix in the shredded scallions, add salt and pepper to taste.  

 

Serving: 4

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Bella

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