wqming 2012-11-22 07:49
干锅千层豆腐[13P]
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[b]简介:[/b]干锅千叶豆腐,用千叶豆腐配上杭椒、尖辣椒、香菇,以及肥瘦相当的五花肉,千层豆腐相比传统的豆腐,更有嚼劲,宜煎、炸等。咬上一口,嚼下去辣辣的干香,越嚼越有滋味,既保留了原本豆腐的细嫩,又不失爽滑劲道。那种先浓郁后清香的口感,竟是正如某个人,某个淡泊的人,相处下去慢慢体会,有种说不出的味道,会不知不觉受到吸引。5kDMC3dg2`
[b]膳食食疗:[/b]豆腐为补益清热养生食品,常食之,可补中益气、清热润燥、生津止渴、清洁肠胃,更适于热性体质、口臭口渴、肠胃不清、热病后调养者食用。豆腐,它不但天然健康,还简单易做,是我们常吃的家常菜。豆腐做菜,口味可浓可淡,和所有食材几乎都“百搭”。
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主料: 千层豆腐(400克) 洋葱(60克) 青椒(15克) 红椒(15克) 五花肉(50克) 香菇(50克)
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辅料: 姜 蒜 大冲辣椒酱 酱油 蚝油 料酒 盐 -CA _c7FwMHdkJ5E
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[b]制作流程:[/b]1:豆腐切块,肉切丝G5rsf_s q)j[p
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2:香菇洗净,切片,青红洗净,椒切丝,洋葱切块+b ?+f3p-G7]
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3:将千叶豆腐放入锅中煎至两面金黄
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4:锅内留少许油,放入姜、蒜、五花肉煸出油
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5:放入香菇炒香
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6:调入大冲辣椒酱1大勺ZDc'g-Rg
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7:放入青红椒丝翻炒,调入盐、酱油、蚝油、料酒
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8:翻炒均匀/X^!A(eF&J z
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9:再倒入煎过的千层豆腐
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10:炒香后起锅*qsq0iEqh;^j
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11:锅仔内垫上洋葱
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