【干烧豆腐小蘑菇】
by 毛毛妈
用小蘑菇做了干烧豆腐，很好吃下饭呢。
用料:
1：豆腐一盒4块700克;
2：橄榄油2.5大匙;
3：葱花1大匙，姜末1.5茶匙，蒜蓉1大匙，万字牌生抽酱油1大匙，老抽酱油2茶匙，糖1/2茶匙，盐1/4茶匙，水1/3杯；
4：小蘑菇一包150克去根洗净沥水备用，蚝油1大匙；
5：鸡粉1/6茶匙，香油1茶匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、做这个菜单材料见图1。豆腐洗净切3片，沿对角改刀切三角形（图2）。
2、不粘锅加橄榄油2.5大匙，置炉上开大火，放入豆腐块（图3），两面煎黄（图4）大约6分钟。
3、放入3料里的葱花，姜末和蒜蓉轻轻翻下，出香味后依次放入剩余3料（图5）煮滚，调中火煮几分钟后转大火煮至汁浓。
4、放入小蘑菇和蚝油（图6），轻轻翻动至蘑菇熟，大约1-2分钟，然后淋下5料，兜匀出锅。
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