🔴無米豆腐鑊仔飯🟢Tofu rice in mini wok

⬇️⬇️English recipe follows⬇️⬇️
無米豆腐鑊仔飯
材料：
硬豆腐3件
急凍雞柳一磅
雜豆30克
雞蛋2隻
芫荽粒及蔥粒適量
蒜蓉
豆瓣醬
處理：
1. 雞柳，清水解凍。
2. 雞柳已解凍，倒去水分，加入粗鹽一茶匙，乸5分鐘，去除雪味，及加入少許鹹味。
3. 預備一隻平面碟，放一雙筷子，豆腐放在筷子上，放一隻平面碟在豆腐上，再在上面放一大碗清水，約5分鐘，壓出豆腐內多餘的水分。
4. 雞柳，清水沖洗乾淨，擎乾水。
5. 豆腐，放大碗內，壓爛，加入生粉一湯匙，撈勻。
6. 雞柳，刴碎，放碗內。
7. 雞肉碎，加入調味料：
a. 生粉2茶匙
b. 油一湯匙
c. 鮑魚汁半湯匙
d. 胡椒粉適量
撈勻。
烹調：
1. 大火在鑊內燒熱油一湯匙。
2. 煎好太陽蛋，放碟上。
3. 預備鑊仔。
4. 豆腐碎，放鑊內，推向鑊邊，煎至金黃色，加入雜菜，煎一分鐘，炒勻，放鑊仔內。
5. 大火在鑊內燒熱油一湯匙。
6. 雞肉，放鑊內，炒至金黃色，轉最慢火。
7. 加入調味料：
a. 蒜蓉一茶匙
b. 豆瓣醬一茶匙
c. 鮑魚汁一湯匙
d. 胡椒粉適量
e. 老抽一湯匙
轉大火，炒勻，加入清水300毫升，冚蓋，大火滾起。
8. 加入少許蔥粒及芫荽碎。
9. 加入糖一茶匙，炒勻，放在豆腐上面。
10. 灑上芫荽碎。
11. 放雞蛋上面。
12. 完成，可享用。
Tofu rice in mini wok
Ingredients:
Hard tofu 3 cubes
Frozen chicken fillet 1 lb
Mixed vegetables 30g
Eggs 2 Nos.
Coriander and green onion cubes appropriate amount
Garlic sauce
Chili bean sauce
Preparation:
1. Chicken, defrost in tap water.
2. Chicken has been defrosted, pour away water. Add in 1 tsp of cooking salt, season for 5 minutes, to remove unpleasant smells and add some salty tastes to it.
3. Get ready for a flat plate. Put a pair of chopsticks on top. Tofu is to be put on top of the chopsticks. Put a flat plate on top of the tofu. Put a big bowl of water for about 5 minutes, to release excess water from it.
4. The chicken, rinse thoroughly. Drain.
5. Tofu, put in a big bowl. Squash it. Add in 1 tbsp of tapioca starch, mix well.
6. Chicken, chop well. Put in a bowl.
7. Chopped chicken, add seasoning:
a. Tapioca starch 2 tsp
b. Oil 1 tbsp
c. Abalone sauce 0.5 tbsp
d. Pepper appropriate amount
Mix well.
Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. Fry sunny-side-up eggs well, put on plate.
3. Get ready for a mini wok.
4. Tofu chips, put in the wok. Push it to the side of the wok. Fry it until it turns into the colour of golden yellow. Add in the mixed vegetables, fry for a minute. Fry well. Put in the mini wok.
5. Heat up 1 tbsp of oil at high flame in wok.
6. Chicken, put in the wok. Fry it until it turns into the colour of golden yellow, turn to the lowest flame.
7. Add seasoning:
a. Garlic sauce 1 tsp
b. Chili bean sauce 1 tsp
c. Abalone sauce 1 tbsp
d. Pepper appropriate amount
e. Dark soya sauce 1 tbsp
Turn to high flame, fry well. Add in 300ml of water. Cover up the wok. Heat up at high flame.
8. Add in green onion and coriander cubes.
9. Add in 1 tsp of sugar, fry well. Put on top of tofu.
10. Put coriander cubes on top.
11. Put eggs on top.
12. Complete. Serve.
無米豆腐鑊仔飯
Tofu rice in mini wok
Only $18, can make a two-persons' dish. It helps you keep fit. Everyone likes it. 💃💃
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⬇️⬇️English recipe follows⬇️⬇️ 無米豆腐鑊仔飯 材料： 硬豆腐3件 急凍雞柳一磅 雜豆30克 雞蛋2隻 芫荽粒及蔥粒適量 蒜蓉 豆瓣醬 處理： 1. 雞柳，清水解凍。 2. 雞柳已解凍，倒去水分，加入粗鹽一茶匙，乸5分鐘，去除雪味，及加入少許鹹味。 3. 預備一隻平面碟，放一雙筷子，豆腐放在筷子上，放一隻平面碟在豆腐上，再在上面放一大碗清水，約5分鐘，壓出豆腐內多餘的水分。 4. 雞柳，清水沖洗乾淨，擎乾水。 5. 豆腐，放大碗內，壓爛，加入生粉一湯匙，撈勻。 6. 雞柳，刴碎，放碗內。 7. 雞肉碎，加入調味料： a. 生粉2茶匙 b. 油一湯匙 c. 鮑魚汁半湯匙 d. 胡椒粉適量 撈勻。 烹調： 1. 大火在鑊內燒熱油一湯匙。 2. 煎好太陽蛋，放碟上。 3. 預備鑊仔。 4. 豆腐碎，放鑊內，推向鑊邊，煎至金黃色，加入雜菜，煎一分鐘，炒勻，放鑊仔內。 5. 大火在鑊內燒熱油一湯匙。 6. 雞肉，放鑊內，炒至金黃色，轉最慢火。 7. 加入調味料： a. 蒜蓉一茶匙 b. 豆瓣醬一茶匙 c. 鮑魚汁一湯匙 d. 胡椒粉適量 e. 老抽一湯匙 轉大火，炒勻，加入清水300毫升，冚蓋，大火滾起。 8. 加入少許蔥粒及芫荽碎。 9. 加入糖一茶匙，炒勻，放在豆腐上面。 10. 灑上芫荽碎。 11. 放雞蛋上面。 12. 完成，可享用。 Tofu rice in mini wok Ingredients: Hard tofu 3 cubes Frozen chicken fillet 1 lb Mixed vegetables 30g Eggs 2 Nos. Coriander and green onion cubes appropriate amount Garlic sauce Chili bean sauce Preparation: 1. Chicken, defrost in tap water. 2. Chicken has been defrosted, pour away water. Add in 1 tsp of cooking salt, season for 5 minutes, to remove unpleasant smells and add some salty tastes to it. 3. Get ready for a flat plate. Put a pair of chopsticks on top. Tofu is to be put on top of the chopsticks. Put a flat plate on top of the tofu. Put a big bowl of water for about 5 minutes, to release excess water from it. 4. The chicken, rinse thoroughly. Drain. 5. Tofu, put in a big bowl. Squash it. Add in 1 tbsp of tapioca starch, mix well. 6. Chicken, chop well. Put in a bowl. 7. Chopped chicken, add seasoning: a. Tapioca starch 2 tsp b. Oil 1 tbsp c. Abalone sauce 0.5 tbsp d. Pepper appropriate amount Mix well. Steps: 1. Heat up 1 tbsp of oil at high flame in wok. 2. Fry sunny-side-up eggs well, put on plate. 3. Get ready for a mini wok. 4. Tofu chips, put in the wok. Push it to the side of the wok. Fry it until it turns into the colour of golden yellow. Add in the mixed vegetables, fry for a minute. Fry well. Put in the mini wok. 5. Heat up 1 tbsp of oil at high flame in wok. 6. Chicken, put in the wok. Fry it until it turns into the colour of golden yellow, turn to the lowest flame. 7. Add seasoning: a. Garlic sauce 1 tsp b. Chili bean sauce 1 tsp c. Abalone sauce 1 tbsp d. Pepper appropriate amount e. Dark soya sauce 1 tbsp Turn to high flame, fry well. Add in 300ml of water. Cover up the wok. Heat up at high flame. 8. Add in green onion and coriander cubes. 9. Add in 1 tsp of sugar, fry well. Put on top of tofu. 10. Put coriander cubes on top. 11. Put eggs on top. 12. Complete. Serve.

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