鱼香豆腐
材料
"鸡蛋豆腐1 盒","猪绞肉150 g","清水300 cc","豆芽菜(以汆烫)10 元","九层塔(去硬梗)15 g","橄榄油2 大匙","蒜末20 g","姜末20 g","糖1 茶匙","酱油2 大匙","蚝油2 大匙","太白粉1 茶匙","清水1 大匙"
做法
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1: 豆腐切厚片 (一分为九)
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2: 取一平底锅, 倒入橄榄油小火热锅, 锅热后轻轻放入豆腐煎至两边呈金黄...
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3: 放入猪绞肉, 小火慢慢煎至水份收干 (豆腐可取出备用)
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4: 放入爆香材料
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5: 煸干锅内水份, 待闻到蒜, 姜的香味...
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6: 倒入调味酱料...
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7: 拌炒均匀...
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8: 倒入清水~ 转大火煮滚...
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9: 放入豆腐煮至收汁入味
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10: 放入豆芽菜, 勾芡水轻轻翻炒
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11: 最后加入九层塔, 快速翻炒均匀即完成!
