♡青葱菜脯潮州豆干 Teow Chew Tau Kwa with Cai Poh & Scallions♡

简单下饭，少油烟的料理，

*青葱菜脯潮州豆干*

豆干蒸数分钟后备用，

再铺上爆香菜脯和青葱，

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材料：

潮州豆干 2块

咸菜脯 2大匙，预先浸泡15~20分钟后洗净沥干备用

蒜末 2大匙

青葱 2大匙

红辣椒 1大匙

红萝卜 1大匙

水 少许

调味料:

糖 少许

绍兴酒 1大匙

1.大火将潮州豆干蒸10分钟。是分钟后，取出沥干水份备用。

2.准备另一个锅，爆香蒜末，加入咸菜脯，翻炒一下。加入红辣椒碎和红萝卜碎，继续翻炒至干身。

3.加入少许水、糖和绍兴酒，待滚后即可熄火，撒上青葱拌匀即可淋在豆干上。

Ingredients：

2 pieces Teow Chew Tau Kwa

2 tablespoon cai poh @ preserved radish，soak for 15~20 minutes, washed & drained

2 tablespoon of chopped scallions

1 tablespoon chopped red chillies

1 tablespoon chopped carrots

same water

Seasoning:

sugar to taste

1 tablespoon of shao xing cooking wine

1.Steam the tau kwa under high heat for 10 minutes. After 10 minutes, dish out, drained and set aside.

2.In another wok, saute minced garlic, add in cai poh, stir fry well. Following add in chopped carrots & chillies, continue to saute until it becomes dry.

3.Add in some water, sugar & sho xing wine, once it cook, turn off the heat. Sprinkle in chopped scallions, combine well. Pour it on the tau kwa, served in hot.