【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。
I visit daily a few sites and websites to read articles or reviews,
except this webpage presents quality based writing.
Good answer back in return of this query with genuine arguments
and explaining all concerning that.
Just desire to say your article is as surprising. The clearness to your
put up is just excellent and i can think you’re a professional on this subject.
Fine with your permission allow me to grasp your RSS feed to keep
up to date with coming near near post. Thank you 1,000,000 and please keep
up the rewarding work.
I constantly spent my half an hour to read
this website’s articles or reviews everyday along with
a cup of coffee.