《蒋侍郎豆腐》
《蒋侍郎豆腐》https://58.ca/data/attachment/images/Kitchen/zguj12iaker.jpg
某日的午后 坐在电脑旁 慵懒随意乱翻着网页 无意中发现了这道有故事的美食 于是带着好奇心尝试着做了 干虾米和酒酿汁经过火候的慢焖 鲜香味全部溶入豆腐中 去除了豆腐的豆腥味 猪油的煎制使这道菜更加的鲜香可口 非常不错的一道美食 来 让我们一起做起来吧
需要食材:
老豆腐:一块
干虾米:150g
酒酿汁:160（大半碗）
生抽:2大勺
淡淡的水淀粉:3大勺
盐:少许
小葱:5根
猪油:适量（稍多一点）
做法步骤
1.老豆腐、干虾米、猪油、酒酿汁、生抽、淡淡的水淀粉
https://58.ca/data/attachment/images/Kitchen/tn0x3hi3zyb.jpg
2.虾米冼净浸泡
https://58.ca/data/attachment/images/Kitchen/rnczqitmdib.jpg
3.豆腐切块
https://58.ca/data/attachment/images/Kitchen/gvv1smugyyn.jpg
4.葱白 葱绿分开切成断
https://58.ca/data/attachment/images/Kitchen/c22hfbbf54q.jpg
5.猪油熔化（略多）
https://58.ca/data/attachment/images/Kitchen/ciyihvghcaw.jpg
6.豆腐煎至两面金黄
https://58.ca/data/attachment/images/Kitchen/gg2ztbkgt1m.jpg
7.放入葱白、虾米
https://58.ca/data/attachment/images/Kitchen/a0o2m3t2lam.jpg
8.酒酿汁
https://58.ca/data/attachment/images/Kitchen/55j4pnjbopb.jpg
9.再加入水 汁液没过豆腐即可（也不可加多）
https://58.ca/data/attachment/images/Kitchen/i5bbfcfqvc0.jpg
10.大火煮沸 小火慢熬20分钟
https://58.ca/data/attachment/images/Kitchen/rbio0kjbcnr.jpg
11.去除葱白（也可不去）
https://58.ca/data/attachment/images/Kitchen/jiqetrvsgzc.jpg
12.加入生抽
https://58.ca/data/attachment/images/Kitchen/uffpoxpbh0h.jpg
13.翻炒均匀
https://58.ca/data/attachment/images/Kitchen/4hwlhspqgwz.jpg
14.再次焖烧2-3分钟（汁液不可收干）
https://58.ca/data/attachment/images/Kitchen/futixh2onvo.jpg
15.勾淡淡的水淀粉
https://58.ca/data/attachment/images/Kitchen/1sytkesgovb.jpg
16.少许盐
https://58.ca/data/attachment/images/Kitchen/y0y2nnexckt.jpg
17.加入葱绿 翻炒片刻装盘
https://58.ca/data/attachment/images/Kitchen/aixxsmpb1z5.jpg
18.色泽油亮 鲜香可口
https://58.ca/data/attachment/images/Kitchen/ooewdoilzda.jpg
19.成品
https://58.ca/data/attachment/images/Kitchen/3nd3jperuim.jpg
小贴士关键在于火候的掌控 汤汁浓稠度的观察 步骤简单 食材都能寻觅到 就看你在每个步骤里用心的去操作
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