查看完整版本: 锅塌豆腐

锅塌豆腐

原料：豆腐（要老豆腐，嫩豆腐在烹制过程中容易出水）、葱、姜、香菇、鸡蛋、面粉以及调味料[img]http://imgbbs.shangdu.com/bbs.shangdu.com/11/107/430443/file/DSCF0143%281%29.jpg[/img]#H3@e u9i(E
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[img]http://imgbbs.shangdu.com/bbs.shangdu.com/11/107/430443/file/DSCF0155%284%29.jpg[/img]
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葱、姜、香菇分别切细丝，豆腐切成3cm宽、5cm长、0.6cm厚的骨牌片Q~w5^2O E[
[img]http://imgbbs.shangdu.com/bbs.shangdu.com/11/107/430443/file/DSCF0150%282.jpg[/img]
K!}\ aH"e 豆腐先沾匀面粉,再沾鸡蛋液,整齐的摆放在锅里
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[img]http://imgbbs.shangdu.com/bbs.shangdu.com/11/107/430443/file/DSCF0157%286%29.jpg[/img]{1HC6o;k
[img]http://imgbbs.shangdu.com/bbs.shangdu.com/11/107/430443/file/DSCF0158%287.jpg[/img]

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[img]http://imgbbs.shangdu.com/bbs.shangdu.com/11/107/430443/file/DSCF0162%28%289%29.jpg[/img]
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Ue 用小火煎至一面金黄,将豆腐翻锅,再煎另一面
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待另一面基本煎金黄色时,将葱丝姜丝香菇丝撒在豆腐上b)n)R/T G7G
[img]http://imgbbs.shangdu.com/bbs.shangdu.com/11/107/430443/file/DSCF0166%2811.jpg[/img]
9F4}S$f,`,Dv+O 继续翻锅,将葱姜香菇丝翻在豆腐下面,同时烹入高汤料酒盐胡椒粉酱油味精.
CB*Wy YV:@-D"Ai [img]http://imgbbs.shangdu.com/bbs.shangdu.com/11/107/430443/file/DSCF0168%2812.jpg[/img]
:sL"x$O4?R 将汤汁收尽,淋香油,装盘 y8@b&W V\)FI5z"|
[img]http://imgbbs.shangdu.com/bbs.shangdu.com/11/107/430443/file/DSCF0170%2813-1-1.jpg[/img]
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支持 :s_8: 好大一捧红花送上