家常豆腐

自创的素材，得到全家的一致好评。俗话说，“熟读唐诗三百首，不会作诗也会吟”，看了太多的菜谱，禁不住想自创一些了。记得刚学做菜的时候，每一步都要跟着做，只要自己自做主张省掉一两个步骤，那菜肯定很难吃，因为当时不明白那些看似无用的“飞血水”，“过冰河”有什么作用，呵呵，怀念一下无知的勇敢。

材料：嫩豆腐一块，西蓝花一棵，大蒜几瓣，蚝油，生抽，糖，盐，香油
Ingredients: Silky Tofu, broccoli, garlic, oyster sauce, soy sauce, sugar, salt, sesame oil

做法/ Cooking method：

1. 1. 西蓝花掰小块，用80度的水烫至翠绿色，捞起沥干水分，撒上少许精盐，抓匀摆盘。不能用开水烫西蓝花，因为开水汆烫之后要马上过冰水，不然等菜上桌西蓝花已经变黄了。开水汆烫是凉菜的做法。用80度的水温即保持了菜色翠绿，又和豆腐保持同等的温度。
   Break broccoli in to small pieces in a mixing bowl, pour in 80 c degree hot water to pre-cook it until the colour of broccoli turns sharp green, then drain it, seasoned with table salt. Put in the plate in a circle or other shapes you prefer.
2. 锅内加油，大蒜切片爆香，加豆腐略微翻炒，加蚝油、生抽各一大匙、一点水，大火收汁，再加少许糖、盐，淋上香油，装盘。 Add cooking oil in a heated frying pan, add sliced garlic, wait until the garlic flavour comes out then add tofu to stir fry a bit. Add one table spoon of oyster sauce and soy sauce and a bit of water to cook for 3-4 min, then seasoned with a bit sugar and salt, drizzled with sesame oil, to serve.