有煮友分享说到做这南乳斋菜时加入点酱油和糖来提味，斋菜味道会更好。自行煮了一次，斋菜确实真的更好吃更到味。所以，就整理出了这南乳斋菜2.0, 另加入豆腐卜和云耳来增加这菜的口感。祝大家试做愉快, 虎年虎虎生威, 大吉大利, 万事胜意！
分量：5-6人份
准备时间：15分钟
煮时：20分钟
材料A：
500克 黄芽白（切小片）
1小段 胡萝卜（去皮切片压花）
1小把/20克 冬粉
1片 腐竹片
1小把/10克 云耳 (泡软）
3粒 香菇（泡软切片）
5粒 豆腐卜（对半切）
材料B：
2块 南乳（+2汤匙南乳汁压成糊）
1汤匙 酱油
少许 糖
500毫升 热水（盖过菜）
2汤匙 油
准备功夫：
1. 腐竹片爆至金黄色，冬粉爆至泡状，沥油待用
煮法：
1. 烧热锅，下油待热
2. 加入香菇和南乳，炒匀爆香
3. 加入黄芽白，伴炒至黄芽白变软
4. 加入胡萝卜和豆腐卜，炒匀
5. 倒入热水，酱油和糖，炒匀调味
6. 加入炸腐竹片和冬粉，压小片/散
7. 盖上待滚，转文火焖3分钟/ 腐竹变软（期间搅拌）
8. 起盖，炒匀收水
9. 熄火，上桌
Someone tipped us earlier to season this dish with soy sauce and sugar, we top it up with fried tofu puff and cloud ear fungus, it turns out great so why don’t you give it a try? Wishing you a ROARing Chinese New Year!
Portion: 5-6 pax
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (Set A):
500 g napa cabbage (cut it)
1 pc carrot (peel & slice)
20 g glass noodle
1 pc bean curd skin sheet
10 g cloud ear fungus (soak until softened)
3 pc mushroom (soak until softened, remove stalk & slice)
10 pc fried tofu puff
Ingredients (Set B):
2 pc fermented red bean curd (+2 tbsp sauce & mash it)
1 tbsp soy sauce
Some sugar
500 ml hot water (enough to submerge the vegetables)
2 tbsp oil
Preparations:
1. Fry bean curd skin sheet and glass noodle, drain and set aside
Steps:
1. Heat the wok with oil
2. Add in mushroom, fermented red bean curd and fry
3. Add napa cabbage, fry until softened
4. Add carrot, fried tofu puff and fry evenly
5. Add hot water, soy sauce, sugar to season and fry evenly
6. Add bean curd skin sheet, glass noodle and crush
7. Cover with a lid, bring to boil, switch to medium heat and simmer for 3 minutes (or bean curd skin sheet softened), stir in between
8. Lift the lid, fry evenly
9. Turn off the gas, it’s done!
#南洋风味家常菜单 #新年年菜 #nanyangkitchen
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