蟹肉豆腐
by 毛毛妈
用料:
1：豆腐3块425克，洗净切片改三角形。
2：罐头蟹肉1盒120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。
Use old tofu , silk tofu or soft tofu?
老豆腐。
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