【干烧豆腐】
by 毛毛妈
很好的带便当菜。
用料:
1：豆腐一盒6块850克。
2：橄榄油5大匙 3：葱花1.5大匙，姜末1.5查茶匙，蒜蓉1大匙，八角1粒，丁香2粒，万字牌生抽酱油2大匙，金兰老抽酱油1.5大匙，糖2大匙，水1/4杯。
3：鸡粉1/4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：
洗净切片沿对角改切三角形，不粘锅，置炉上开大火，放油2大匙，放入一半豆腐（图A），
两面煎黄（图B）捞出。同上再加2大匙油，煎好另一半豆腐盛出备用。原锅留油，葱花，姜末和蒜蓉（图C）炒香，然后放入八角丁香翻炒几下，然后放入煎好的豆腐和剩余3料（图D），煮滚。调小火焖2分钟，然后调中火，收干汁放入鸡粉和香油兜匀出锅。
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我在里面加了一点花菜，女儿夸很好吃，感谢毛毛妈。
很有创意。
请问这个是soft, medium, 还是hard的豆腐？
老豆腐但不是豆干。
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