一般來說，豆腐價錢便宜，營養價值又高。但來到布里斯本，發覺豆腐也成了貴價品。沒法啦，誰叫基絲汀喜歡吃豆腐呢？於是，也弄這個傳統口味的家常豆腐作小菜。本來是要把豆腐油炸，但今次貪方便，就買來了現成的炸豆腐。雖然比自己親手炸的豆腐口感遜色一點，也算不俗，也省掉油炸豆腐的功夫，真正符合簡易食譜的要求嘛。
留意以下食譜有兩個處理豆腐的做法 (This recipe includes two options of preparing fried beancurds.)
材料 Ingredients：
瘦肉約120克 (120 gm lean pork)
炸豆腐1件 (1 ready-made fried beancurd)
青、紅辣椒各1/4隻 (1/4 red capsicum; 1/4 green capsicum)
冬菇4隻 (4 black mushrooms)
蒜肉1粒（剁爛成蓉）(1 braid garlic, hashed)
醃料 Marinade：
生抽1茶匙 (1 teaspoon light soya souce)
生粉1/2茶匙 (1/2 teaspoon cornflour)
麻油少許（a dash of sesame oil）
調味料 Seasoning：
水半杯 (1/2 cup water)
鹽 1/16茶匙 (1/16 teaspoon salt)
生抽2茶匙 (2 teaspoon light soya sauce)
蠔油1/2湯匙 (1/2 tablespoon oyster sauce)
糖1茶匙 (1 teaspoon sugar)
麻油、胡椒粉各少許 (a dash of sesame oil; a pinch of white pepper)
做法：
1.瘦肉洗凈，抹乾，切成薄片，加入醃料拌勻，備用。
2.青、紅椒洗凈，切件，並用少許油，略炒至軟身。
3.浸軟冬菇，去蒂，洗凈，切件待用。
4.炸豆腐沖凈，拖水去油份，撈起備用。(如果沒有現成的炸豆腐買回來，可以用新鮮的板豆腐，放入滾油炸至金黃色，撈起，瀝乾油份備用。)
5.燒熱油鑊，爆香蒜蓉，加入肉片，爆炒透，澆酒，注入調味料，煮滾，放入冬菇，青、紅椒塊及炸豆腐，煮片刻至熟，用生粉水埋一薄獻，即盛上碟，趁熱食用。
Method:
1.Rinse and slice lean pork thinly then marinade thoroughly.
2.Rinse red and green capsicum, cut into chunks, fry with a little oil.
3.Soak black mushrooms, rinse and cut into pieces.
4.Rinse fried beancurd, cut into pieces, put into boiling water a few minutes to clean away oil.(If you don’t have any ready-made fried beancurds, you can deep fry fresh beancurds till golden. Then put them aside.)
5.Saute hashed garlic, add in pork slices and fry thoroughly. Sprinkle wine, pour in seasoning and bring ingredients to boil, then put in black mushrooms, red and green capsicum and fried beancurds and stew till done. Complete with a little cornflour solution. Serve.
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留意以下食譜有兩個處理豆腐的做法 (This recipe includes two options of preparing fried beancurds.)
材料 Ingredients：
瘦肉約120克 (120 gm lean pork)
炸豆腐1件 (1 ready-made fried beancurd)
青、紅辣椒各1/4隻 (1/4 red capsicum; 1/4 green capsicum)
冬菇4隻 (4 black mushrooms)
蒜肉1粒（剁爛成蓉）(1 braid garlic, hashed)
醃料 Marinade：
生抽1茶匙 (1 teaspoon light soya souce)
生粉1/2茶匙 (1/2 teaspoon cornflour)
麻油少許（a dash of sesame oil）
調味料 Seasoning：
水半杯 (1/2 cup water)
鹽 1/16茶匙 (1/16 teaspoon salt)
生抽2茶匙 (2 teaspoon light soya sauce)
蠔油1/2湯匙 (1/2 tablespoon oyster sauce)
糖1茶匙 (1 teaspoon sugar)
麻油、胡椒粉各少許 (a dash of sesame oil; a pinch of white pepper)
做法：
1.瘦肉洗凈，抹乾，切成薄片，加入醃料拌勻，備用。
2.青、紅椒洗凈，切件，並用少許油，略炒至軟身。
3.浸軟冬菇，去蒂，洗凈，切件待用。
4.炸豆腐沖凈，拖水去油份，撈起備用。(如果沒有現成的炸豆腐買回來，可以用新鮮的板豆腐，放入滾油炸至金黃色，撈起，瀝乾油份備用。)
5.燒熱油鑊，爆香蒜蓉，加入肉片，爆炒透，澆酒，注入調味料，煮滾，放入冬菇，青、紅椒塊及炸豆腐，煮片刻至熟，用生粉水埋一薄獻，即盛上碟，趁熱食用。
Method:
1.Rinse and slice lean pork thinly then marinade thoroughly.
2.Rinse red and green capsicum, cut into chunks, fry with a little oil.
3.Soak black mushrooms, rinse and cut into pieces.
4.Rinse fried beancurd, cut into pieces, put into boiling water a few minutes to clean away oil.(If you don’t have any ready-made fried beancurds, you can deep fry fresh beancurds till golden. Then put them aside.)
5.Saute hashed garlic, add in pork slices and fry thoroughly. Sprinkle wine, pour in seasoning and bring ingredients to boil, then put in black mushrooms, red and green capsicum and fried beancurds and stew till done. Complete with a little cornflour solution. Serve.
