♡丝瓜虾仁烩鸡蛋豆腐 Braised Egg Tofu with Luffa and Prawns♡

周五快手快脚的午餐 *丝瓜虾仁烩鸡蛋豆腐*
简单又营养的午餐，宝贝们爱吃！~

材料：
丝瓜1条，去皮切片
虾仁 10只
日本豆腐 3条，每条切半
鸡蛋 2颗，打散
红萝卜 2寸，切片
蒜头 3瓣，切片
红辣椒 半条，切片（点缀）
上汤 150~200毫升

调味料：
盐 适量
鸡精粉 适量
胡椒粉 少许
绍兴酒 1大匙

做法：
1.预先将日本豆腐炸至金黄色，捞起沥干油，备用。
2.爆香蒜片，加入红萝卜翻炒一下，再加入丝瓜和虾仁和调味料快速翻炒。
3.将鸡蛋，待稍微凝固后再翻动。接着倒入上汤搅拌均匀让它滚开，再加入已炸好的豆腐再烩几分钟。
4.倒入绍兴酒拌匀就可上碟了。

Ingredients：
1 luffa, removed skin and sliced
10 pcs prawns, removed shells
3 Japanese egg tofu, cut into half
2 eggs, slightly beaten
2 inches carrot, sliced
3 cloves garlic,sliced
1/2 chilli, sliced (for decoration)
150~200ml chicken stock

Seasoning：
pinch of salt
pinch of chicken powder
dash of pepper
1 tablespoon Shao Xing wine

Method：
1.Fry the egg tofu until golden brown color in advance, drained and set aside.
2.Saute sliced garlic, add in carrots, stir fry a while. Following add in luffa, prawns and seasoning, stir fry well.
3.Pour in the beaten eggs, let it cook for few second and stir fry well. Add in chicken stock mix well and bring it to boil. Lastly add in fried tofu and braised it for few minutes.
4.Add in a tablespoon of Shao Xing wine before transfer on the plate.