煎豆腐

煎豆腐

| EN
| EN
難度
2/5
需時 (分鐘)
30
份量 (人)
2
難度
需時 (分鐘)
份量 (人)
2/5

30

2

材料

  • 豆腐 1磚
  • 蔥花 1茶匙

醃豆腐

  • 0.5茶匙
  • 1.5湯匙
  • 麻油 1茶匙

調味料

  • 生抽 2湯匙
  • 老抽 1/2茶匙
  • 1茶匙
  • 1湯匙
  • 蒜蓉 1湯匙
  • 450ml Water
  • 3 Mango
  • 4 tbsp Cream
  • 4 tbsp Coconut Milk
  • Some Pomelo
  • 3 tbsp Sago
  • 3 tbsp Water
  • 3 tbsp Sugar

烹調步驟

1

把豆腐切開,約一厘米厚,大小約4厘米乘3厘米

Dice 2 mangoes and juice 1 mango. Peel and segment 1 pomelo 

2

把豆腐平放,在兩面都撒上鹽,把多餘的水份逼出,煎的時候就不會出太多水,可以令豆腐更乾身和脆身

Add sago into boiling water. Cook for 6 minutes. Turn off the heat and set aside for 15 minutes. Rinse sago with cold water and drain

3

10分鐘後可以用廚房紙擦乾豆腐

To make syrup, add sugar into boiling water. Cook until the sugar dissolves completely

4

拌勻所有調味料

Add sago into syrup and mix well, then add the mango juice, coconut milk and cream

5

開火,下油,用中火煎香豆腐,煎的時候要兩邊都翻一下,防止豆腐黏鑊

Add sago into syrup and mix well, then add the mango juice, coconut milk and cream

6

煎到兩邊都金黃的時候,便可上碟,淋上醬汁

Add sago into syrup and mix well, then add the mango juice, coconut milk and cream

7

灑上蔥花,淋上少少麻油,完成

Add sago into syrup and mix well, then add the mango juice, coconut milk and cream

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