豉酱焖豆腐


豉酱焖豆腐

by 毛毛妈


这个菜少油,简单,快速易做,很下饭。

1107 豉酱焖豆腐

用料:

1:鸡胸肉200克,洗净切片,加盐1/4茶匙,生粉1大匙,水1大匙,拌匀冰箱腌过夜。

2:豆腐3块425克,洗净切条。

3:豆豉1大匙,辣豆瓣酱1.5大匙,绍酒1大匙,万字牌生抽酱油1大匙,水3/4杯,糖1/2茶匙,盐1/2茶匙。

4:橄榄油1.5大匙,蒜末1大匙,姜末1.5茶匙,葱花1大匙,香油1茶匙。

做法:
不沾锅放油1.5大匙,置炉上开大中火,放入蒜末姜末一半葱花,豆豉和辣豆瓣酱炒香(图A),接着依次放入剩余的3料煮滚,加入豆腐条中火煮2分钟(图B),放入鸡片轻轻将肉片划散(图C),等鸡肉变白,撒上葱花淋上香油兜匀出锅(图D)。

278 豉酱焖豆腐

 

pf button big 豉酱焖豆腐

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