2009-6-19 00:44
ykma98
[轉載]釀豆腐
釀豆腐材料
三角油豆腐12塊、絞肉300克、辣椒3支、芹菜1株、蔥4支
薑、九層塔、醬油、香油、適量
調味醬
味醂、糖、蠔油、水 適量
做法
1.五花肉絞肉加蔥末、薑泥，蔥末切得越細越好。香油適量、醬油半匙。如果喜歡胡椒粉可隨各人喜好加入適量。
2.絞肉調味之後甩一甩至整個絞肉成團狀，可以增加口感的Q勁。
3.將三角豆腐長的一邊剪開。把絞肉裝進一個塑膠袋內，在塑膠袋一角剪一小口。如果油豆腐中間的豆腐太多可以挖出來與絞肉攪拌在一起，然後將肉末擠進油豆腐內。
4.芹菜、蔥綠斜切段3、4公分左右。
5.鍋中加入少許油，將三角豆腐用小火稍微煎一下，豆腐香味出來即可熄火。
6.利用鍋子餘溫炒軟蔥白和辣椒。爆蔥的香味出來時，加上調味醬，同時把火打開，用小火燜油豆腐，蓋上鍋蓋。
7.汁未收乾前，同樣開小火，將芹菜、蔥綠放入鍋中，芹菜變軟後再放九層塔。等九層塔也變軟了，就可以起鍋了。上桌前可以用紅辣椒裝飾。
製作小祕訣
1.絞肉最好用五花肉，因為帶有油脂，煎豆腐的時候才會香。
2.在三角豆腐裡塞肉末的時候，千萬不要塞太多，因為熱漲冷縮嘛，如果塞太多，把肉都爆出來就不太好看啦！收口時可以像包水餃一樣，用手捏一捏豆腐皮。
3.加調味醬紅燒時，因為豆腐很會吸水，如果太乾可以加熱開水。
2009-9-16 00:30
nl_mirage
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