50克油
5粒蒜头
1片姜
1粒八角
1根桂皮
3个干红辣椒
70克豆瓣酱
70克千叶豆腐，切厚片
70克莴笋，切片
50克腐竹，泡发后沥干水分
100克莲藕，切片
70克红肠，切片
100克新鲜虾，中等大小，可选择如：小勺围虾
50克金针菇，切去根部
适量新鲜香菜，装饰用
Ingredients
50 grams of oil
5 garlic cloves
1 slice ginger
1 star anise
1 stick of cinnamon
3 dried red peppers
70 g bean paste
70g Chiba tofu, cut into thick slices
70g lettuce, sliced
50g yuba, drained after soaking
100g lotus root, sliced
70g red sausage, sliced
100 grams of fresh shrimp, medium size, optional such as: small spoon of shrimp
50g enoki mushrooms, cut off the roots
Some fresh coriander, for garnish
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将油、蒜头、姜、八角、桂皮、干红辣椒和豆瓣酱放入主锅，爆香。 Put oil, garlic, ginger, star anise, cinnamon, dried red pepper and bean paste in mixing bowl and sauté. |
4 minutes | 120°C | 1 | |
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加入千叶豆腐、莴笋、腐竹、莲藕、红肠、小勺围虾和金针菇，翻炒。 Add Chiba tofu, lettuce, yuba, lotus root, red sausage, small spoonful of shrimp and enoki mushroom, stir fry. |
6 minutes | 120°C |  |
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盛盘后撒上香菜，即可享用。 Sprinkle with coriander after serving and enjoy. |