1stripthick-cut baconor 1 Chinese sausage (optional) 培根或腊肠,1根
1tsplight soy sauce生抽酱油,15克
saltto taste 食用盐,适量
white pepperto taste 白胡椒,适量
Instructions
Drain water from containers of tofu, rinse under cold water, and pat dry. If using medium firm tofu, press tofu for 30 minutes under a weighted sheet tray (add ~5 lb of weight). 豆腐冷水冲洗,沥干水分。如果买不到老豆腐,可以用中等豆腐。在大盘子里放约5斤的重量,将中等豆腐在盘底压30分钟。
Cut the tofu in half along the short side (along the height). Use your fingers to gently break the tofu into cubes, about 0.75" along each side. Set aside to drain in a colander or on a paper towel. 豆腐横刀切两半,用手指将豆腐撇成小块。
Heat wok or Dutch oven to medium-low heat. Add the bacon and cook until lightly crisp and the fat has rendered. 锅烧中小火,将培根/腊肠炒香出油。
Turn the heat to medium-high. Add the drained tofu, and fry until lightly golden (5-7 minutes). 转中火,将豆腐炒至金黄,约5-7分钟。
Add stock, soy sauce, salt, and white pepper. Bring to a boil, and turn heat down to low to simmer for 20-30 min with the lid on but slightly ajar. 加入高汤,生抽酱油,盐和白胡椒。煮开后,盖盖(留一点缝)转小火炖熬制水分减半,约20-30分钟
Remove the lid, turn the heat back up to medium-high, and allow the liquid to reduce to ~0.25 cups total. 开盖,转中大火,收汁。
Stir in frozen shrimp, and cook until starting to turn pink (1-2 minutes). Add in the frozen peas, and cook until peas are heated through and shrimp are fully cooked (another 30 seconds). 加入虾仁,翻炒至7分熟再加入豌豆.
Serve topped with chopped scallions. 炒30秒至虾仁和豌豆熟透即可出锅装盘,撒上葱花。