只需2樣材料，就煮到送飯一流的餸菜❤️🔥煎到金黃的豆腐，吸收了大蔥醬汁，超！級！香！🥹
要煎到完整豆腐，不用氽水不用上粟粉！亦不需要落好多油🙂↔️浸淡鹽水之後印乾水份，平底鑊加油預熟，中火慢慢煎香每一邊就OK🧚♀️
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🫶🏻家常蔥燒豆腐 📝食譜
烹調時間⏱15分鐘
🔸材料🔸
硬豆腐 2-3磚
京蔥/大蔥 1條切斜片
生粉水 1湯匙生粉+50ml水
🔸調味料🔸
水 250ml
生抽 1 湯匙
老抽 1茶匙
蠔油 2-3湯匙
糖 1茶匙
🔹做法🔹
- 硬豆腐浸淡鹽水1小時，切件印乾水份；調味料混合
- 下油開鍋，中火煎豆腐至每邊金黃，盛起備用
- 同一個鍋炒香京蔥，倒入調味料煮沸；下生粉水中煮至濃稠，放入豆腐炒勻即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Firm tofu 2-3 blocks
Green onion 1 stalk, sliced diagonally
Potato starch water 1 tsp potato starch + 50ml water
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Water 250ml
Light soy sauce 1 tbsp
Dark soy sauce 1 tsp
Oyster sauce 2-3 tbsp
Sugar 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak the firm tofu in lightly salted water for 1 hr, then cut it into pieces and pat dry. Mix the seasoning ingredients.
- Heat oil in a pan over medium heat and fry the tofu until golden brown on each side, set aside.
- In the same pan, stir-fry green onion until fragrant, pour in the seasoning mixture and bring to a boil. Add potato starch water and cook until thickened, then add tofu and stir well to combine.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
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