【高压锅版-鲜虾酿豆腐】
by 毛毛妈
玉子豆腐配上嫩滑的虾茸，味美而且热量又低。这个菜用 InstantPot做也很方便。想要 InstantPot七十道美味菜点连接购买。
用料:
1：大号的冰冻白虾10个，玉子豆腐1袋（245克）；
2：葱花2茶匙，姜末1/4茶匙，白胡椒粉1/8茶匙，香油1/2茶匙，盐1/3茶匙，生粉1茶匙，水2茶匙；
3：枸杞子5粒，葱花1/2茶匙；
4：万字牌生抽酱油1.5茶匙，头抽酱油1.5茶匙，蚝油1.5茶匙，鱼露1.5茶匙，糖1/3茶匙，白胡椒粉1/8茶匙，水2.5大匙；
5：香油1/2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、冰冻白虾放冷水中泡软，剥去皮后洗净切丁（图1），然后斩成茸（图2）。虾茸和所有2料放入盆中（图3），用一双筷子顺一个方向搅拌至少100下，至馅上劲（图4）。
2、玉子豆腐用凉水冲洗后，切成9片，每片大约1厘米厚。用小勺轻轻将中间挖去稍许（图5），酿入大约2茶匙的虾茸（图6），再用半个枸杞子和几粒葱花装饰。挖出来的豆腐不要丢掉，与剩余的虾茸放到另外一个盘子上。
3、取出电压力锅附带的支架，放入内胆里，加水到2杯线。将盛鱼片的碗放上支架上（图7），盖上盖子，选【蒸】档4分钟，启动程序。
4、不粘锅放入所有4料（图8），大火煮滚后离火，放入1/2茶匙香油拌匀。
5、电压力锅完成程序后，等5分钟，放气减压打开盖，取出蒸好的酿豆腐，滗去汁水，将汁倒在酿豆腐上，就可上桌了。
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