【豆瓣豆腐】
by 毛毛妈
这是个很下饭的菜，中午带饭也很好。
用料:
1：老豆腐一盒，700克；
2：橄榄油3大匙，蒜茉1大匙，姜茉1.5茶匙，葱花1大匙，豆瓣酱1.5大匙，花椒粉1/4茶匙；
3：厨酒1大匙，生抽酱油2大匙，糖1茶匙，醋1茶匙，水1/2杯，盐1/4茶匙；
4：鸡粉1/6茶，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、豆腐水冲洗后沥水，每块切4等份，每份再对角切成三角形（图1）。
2、不粘锅加2大匙油，置炉上开大中火，放入豆腐煎黄。翻转再煎黄另一面（图2），盛出待用。
3、原锅再放1大匙油，放入葱姜蒜、豆瓣酱及花椒粉炒香（图3），再依次放入调料3，最后放入煎好的豆腐，煮滚几分钟至汁较浓（图4）。
4、淋下香油和鸡粉兜匀出锅。
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