【鲜烧豆腐】
by 毛毛妈
新年夜去朋友家爬梯，除了做了甜品，还做了这个鲜烧豆腐，很受欢迎。
用料:
1：老豆腐一盒908克；
2：小干贝30粒；
3：黑木耳10克，香菇6个；
4：冰冻大虾12个，盐1/4茶匙，白胡椒1/8茶匙，生粉1茶匙，香油1/2茶匙；
5：橄榄油2.5大匙，蒜蓉1大匙，葱花1大匙，姜蓉1茶匙；
6：盐1/2茶匙，头抽酱油 1大匙，鱼露1大匙，鸡粉1/6茶匙，十三香粉1/4茶匙（没有可以放白胡椒粉），糖1/4茶匙，水4大匙；
7：香油1茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、黑木耳香菇和干贝提前分别用冷水泡发（图2）洗净待用。虾放半池冷水中化冻，去壳去肠泥洗净。沥水后放一碗里，加剩余4料（图2）拌匀腌20分钟待用。
2、豆腐冲洗后沥水，横剖成3等厚片，再对角切三角型待用（图3）。 不粘锅置炉上开大火，加油2大匙，放入豆腐片（图4）煎黄，翻转一面再煎黄捞出待用。
3、原锅加0.5大匙橄榄油，大火炒香蒜蓉、葱花与姜蓉（图5），加泡发干贝，香菇和黑木耳翻炒1分钟（图6），然后放入所有6料及煎好的豆腐（图7），调中小火焖煮7-8分钟。
4、打开盖子，中火煮至汁浓、放入腌好的大虾（图8），轻轻翻炒至虾变红刚熟，最后淋下1茶匙香油，翻炒均匀后出锅。
Wonderful website. Lots of useful information here. I’m sending it to a few pals ans additionally sharing in delicious. And of course, thank you to your effort!
great post, very informative. I ponder why the other specialists of this sector do not understand this. You should continue your writing. I am sure, you’ve a great readers’ base already!
I love your blog.. very nice colors & theme. Did you create this website yourself? Plz reply back as I’m looking to create my own blog and would like to know wheere u got this from. thanks
Great goods from you, man. I’ve understand your stuff previous to and you are just extremely wonderful. I really like what you have acquired here, certainly like what you are saying and the way in which you say it. You make it entertaining and you still take care of to keep it wise. I cant wait to read much more from you. This is actually a wonderful site.