豆腐雜菜煲 Assorted Vegetable and Tofu Casserole **字幕CC Eng. Sub**

🟢食材：
豆腐 220 克
雜菜 250 克
雲耳 適量
冬菇 2 隻
薑 1 小塊
雞湯 250 毫升（素食者可用素上湯）
糖 1/2 茶匙
鹽 適量
蠔油 少許

🟢做法：
1️⃣ 煎豆腐至兩面金黃色，撥至一旁，下１塊薑爆炒冬菇，加入雞湯／素上湯，蓋上鍋蓋，中火煮5分鐘。
2️⃣ 加入浸軟的雲耳，調味，加入1/2茶匙糖，適量鹽和少許蠔油，加入雜菜和蓋上鍋蓋煮1分鐘。
3️⃣ 把全部食材轉入預熱的砂鍋中，即可上桌。

🟢Ingredients:
Tofu - 220g
Assorted vegetables - 250g
Black fungus (dried wood ear mushrooms) - as needed
Dried shiitake mushrooms - 2 pieces
Ginger - 1 small piece
Chicken broth - 250ml (vegetarians can use vegetable broth)
Sugar - 1/2 tsp
Salt - as needed
Oyster sauce - a small amount

🟢Cooking Directions:
1️⃣ Pan-fry the tofu until both sides are golden brown, set aside. Stir-fry the dried shiitake mushrooms with 1 piece of ginger, then add chicken/vegetable broth and cover with a lid. Cook on medium heat for 5 minutes.
2️⃣ Add soaked black fungus, season with 1/2 teaspoon sugar, salt to taste, and a little oyster sauce. Add assorted vegetables and cover with a lid. Cook for 1 minute.
3️⃣ Transfer all ingredients to a preheated casserole and serve.

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