【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。
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