【香辣芝麻豆腐】
by 毛毛妈
这个豆腐如果现做现吃真是美味,外皮酥内绵软,配香鲜味辣的汁,舌头都要吞进去了。
用料:
1:老豆腐一盒908克;
2:玉米淀粉1/2杯;
3:白生芝麻3大匙;
4:橄榄油1大匙,蒜蓉2大匙,姜蓉1.5大匙,朝天椒1-2个切碎丁(看你们家吃辣的程度调整用量),花椒粉1/2茶匙;
5:绍酒1大匙,辣油 1大匙,香油1大匙,头抽酱油 1大匙,生抽酱油 2大匙,鸡粉1/4茶匙,老陈醋2大匙,蜂蜜3大匙,盐1/2茶匙;
6:葱花4大匙;
7:素油2.5杯(实际用量很少)。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、豆腐用水冲洗后,放到两成多纸巾上(图1),上面再放2层纸巾,用一小案板压在豆腐上面20分钟,除去多余水分。其他葱姜调料切好备用(图2)。
2、 不粘锅置炉上开中小火,放入生芝麻(图3)炒微黄待用。
3、沾汁:原锅里加1大匙橄榄油,放入剩余4料炒45秒至香味出来(图4),关火后依次下5料拌匀成沾汁待用(图5)。
4、每块豆腐切4等份(图6),中号锅加油2.5杯大火烧热,将切好的豆腐在玉米淀粉里裹匀(图7),分2次放入热油锅里(图8),炸至豆腐表皮硬挺浮起颜色微黄(图9),捞出炸好的豆腐放到纸巾上吸取多余的油。由于豆腐外面裹了淀粉,豆腐不吸油。
5、炸好的豆腐加上沾汁,炒熟的芝麻及葱花(图10),轻轻拌匀即可开吃,小心别烫到舌头。
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