蟹肉豆腐


蟹肉豆腐

by 毛毛妈

用料:
1:豆腐3425克,洗净切片改三角形。
2罐头蟹肉1120克(用新鲜螃蟹自己剥肉更好)
3:葱花1大匙,姜末1茶匙,绍酒1大匙,白胡椒粉1/8茶匙,生抽酱油1大匙,蚝油1大匙,水1/2杯。
4:生粉1茶匙加水2大匙拌匀,香油1茶匙。
5:橄榄油或菜油3大匙。

做法:
不沾锅放油3大匙,置炉上开中火,放入豆腐煎至两面黄,接着放入姜末和葱花轻轻翻炒20秒,接着依次放入剩余的3料煮滚。放入蟹肉稍煮1分钟,然后放入4料兜匀出锅。鲜美的很呀。

 

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2 Responses to 蟹肉豆腐

  1. angeline says:

    Use old tofu , silk tofu or soft tofu?

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