香煎豆腐

香煎豆腐

| EN
| EN
難度
2/5
需時 (分鐘)
30
份量 (人)
2-4
難度
需時 (分鐘)
份量 (人)
2/5

30

2-4

材料

  • 板豆腐 1磚
  • 500毫升
  • 半茶匙
  • 生粉 1湯匙
  • 1湯匙
  • 1 Brick Plate Tofu
  • 500ml Water
  • 1/2 tsp Salt
  • 1 tbsp Raw Flour
  • 1 tbsp Oil

烹調步驟

1

將鹽放入500毫升凍水,再放入豆腐浸15分鐘

Put the salt into 500 ml of cold water, then dip the tofu for 15 minutes

2

取出豆腐抹乾水份後切成6件

Take out the tofu and remove the water and cut into 6 pieces

3

燒紅鑊後,可放油,再放已拍上生粉之豆腐,中火煎至兩邊金黃便成

Heat the frying wok and put oil, then wrap the tofu with raw powder and put into the wok. Fry until it turns golden in color on both sides

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