「素食」秘制黑椒豆腐太好吃了，不加米饭算我输！！|【Vegan】MOUTHWATERING Black Pepper Tofu Stir fried

Ingredients/材料:
老豆腐 一块（200g） One Firm Tofu (approx. 200g)
胡萝卜 半根 Half Carrot
杏鲍菇 150g King Oyster Mushroom
青椒 两个 Two Green Pepper
二荆条 一根 One Long Hot Pepper
小白芹 一根 One Celery
生姜 8g Ginger

调味料/Seasonings：
生抽 1.5大匙 1.5 Tbsp Soy Sauce
素蚝油 一小匙 1Tsp Vegan Oyster Sauce
玉米淀粉 一小匙 1Tsp Corn Starch
清水 100ml Water
赤砂糖 ½小匙 1/2 Tsp Brown Sugar
老抽 ½小匙 1/2 Tsp Dark Soy Sauce
花椒油 ½小匙 1/2 Tsp Sichuan Pepper Oil
黑胡椒和白胡椒适量 Black Pepper and White Pepper

Tips:

1.很多人问蔬菜如何做好吃，其实和肉一样我们也需要把蔬菜焦化，所谓的焦化也就是将它煎到金黄快要焦的时候，这时候风味会最大化，豆腐和杏鲍菇这样处理就会极大的提升风味，像是胡萝卜这类食材还会有焦糖风味，这其实也就是常说的美拉德反应，所以试着将它们焦化处理来提升风味吧！
One key takeaway for a good tasting vegetable is to cook it until reaching Maillard reaction, meaning cooking the vegetable to slight golden brown. Using this method to cook tofu and mushroom can bring the maximum flavor to the dish.

2.我这里运用黑白胡椒，为什么用两种？黑色胡椒比白胡椒更辛辣浓烈，煎过后更具风味，白胡椒温和有很强的提鲜作用，可以说能当天然味精使用，两者搭配优势互补。
The reason I used both black and white pepper here was because black pepper has more flavor after stir-fried, and the white pepper can bring out the umami. The two complement each other.

3.胡椒粉应选择现磨，胡椒粉煎的过程中容易焦产生苦味，现磨胡椒在豆腐和杏鲍菇煎到一半儿底部金黄时再放在表面，翻面后记得保持中小火，确保胡椒不会煎到太焦而产生苦味，煎胡椒风味比生胡椒好太多，但记得不要焦了。
Try to use freshly-grounded black pepper, and add the black peer half way. Make sure to turn the heat down after adding black pepper, so this can prevent burning the black pepper.

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