【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。
毛毛妈想说 5料吧？
“然后淋下3料，兜匀出锅。”
谢谢你，是5料，已改过来了。
真好吃，昨天刚做了。
很高兴你喜欢。
Wow, this is positively awe-inspiring! I’m grateful for the effort you devoted to sharing this priceless knowledge. It’s always exciting to discover well-written and educational content like this. Continue the fantastic job!
Incredibly enthusiastic to share my thoughts here! This content is astonishingly innovative, merging creativity with insight in a way that’s captivating and educational. Every detail seems carefully put together, demonstrating a deep appreciation and passion for the subject. It’s uncommon to find such a perfect blend of information and entertainment! Kudos to everyone involved in creating this masterpiece. Your hard work and dedication are clearly evident, and it’s an absolute joy to witness. Looking forward to seeing more of this amazing work in the future! Keep inspiring us all! #Inspired #CreativityAtItsBest