「素食」兩道夏日下飯小神菜！免炸版麻婆茄子&家常豆腐 |【Vegan】Two Rice Killers for Summer, Mapo Eggplant & Homestyle Tofu

夏天的茄子，无论是凉拌还是热炒都超级下饭

Ingredients/食材:
茄子 420g Eggplant
熟鹰嘴豆 50g Cooked Chickpeas
香菇 2朵 2 Shiitake Mushrooms
青椒 1个 One Green Bell Pepper
姜末 4g Minced Ginger

腌制/Seasonings for Eggplant：
盐巴 1大勺 1 Tbsp Salt
白醋 3大勺 3 Tbsp White Vinegar
清水 500ml Water

调味料/Seasonings：
郫县豆瓣 1小勺 1 Tsp Pixian Doubanjiang (Broad Bean Paste)
永川豆豉 12粒 Yongchuan Fermented Black Beans: 12 pieces
酱油2大勺 2 Tbsp Soy Sauce
香油 1小勺 1 Tsp Sesame Oil
花椒油1小勺 1 Tsp Sichuan Peppercorn Oil
花椒面1/2小勺 1/2 Tsp Sichuan Peppercorn Powder
胡椒粉 1/2小勺 1/2 Tsp White Pepper Powder
土豆淀粉 2小勺 2 Tsp Potato Starch
清水 50ml Water

家常豆腐/Homestyle Tofu：
卤水老豆腐 200g Firm Tofu
荷兰豆 80g Snow Pea
木耳 8朵 Eight Woodear Mushrooms
美人椒 2个 Two Mild Red Pepper
香菇 1朵 1 Piece Shiitake Mushroom

调味料/Seasonings：
酱油 1大勺 1 Tbsp Soy Sauce
香菇素蚝油 1小勺 1 Tsp Vegan Oyster Sauce
土豆淀粉 1/2 小勺 1/2 Tsp Potato Starch
清水 30ml Water
海盐 适量 Salt

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